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Tonight's seafood recipe is as quick and easy as it is tasty. Plump shrimp marry perfectly with spaghetti and aromatics like garlic, chile flakes and the fruity zest of Meyer lemon. And to give the dish its deliciously creamy finish, we're stirring in a bit of quark (a fresh cheese) just before serving, lightly coating the spaghetti, shrimp and seasonal broccoli.

Ethan Mick

with Broccoli & Meyer Lemon

Creamy Shrimp Spaghetti

Shrimp

Spaghetti

Garlic

Meyer Lemon

Broccoli

Butter

Quark

Crushed Red Pepper Flakes

Ingredients

Wash and dry the fresh produce. [Heat a medium pot of salted water to boiling on high](#). Finely chop the broccoli. [Peel and mince the garlic.](#) [Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester).](#) [Quarter and deseed the lemon.](#)

Prepare the ingredients:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the **broccoli**;  season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and slightly softened. Add the **garlic** and **as much of the red pepper flakes as you’d like**, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add **½ cup of water**; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the broccoli has softened and the water has cooked off. Turn off the heat; season with salt and pepper to taste.

Cook the broccoli:

While the broccoli cooks, add the **spaghetti** to the pot of boiling water. [Cook 8 to 10 minutes, or until al dente (still slightly firm to the bite).](#) Reserving **1 cup of the spaghetti cooking water**, drain thoroughly.

Cook the pasta:

Once the spaghetti has cooked for about 5 minutes, pat the **shrimp** dry with paper towels; season with salt and pepper. Add the seasoned shrimp to the pan of **cooked broccoli**. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until the shrimp are opaque and cooked through.

Add the shrimp:

To the pan, add the **cooked spaghetti**, **butter**, **lemon zest**, **the juice of 2 lemon wedges** and **half the reserved spaghetti cooking water**. Cook, stirring vigorously, 1 to 2 minutes, or until the spaghetti is coated. (If the sauce seems dry, gradually add the remaining spaghetti cooking water to achieve your desired consistency.) Turn off the heat. Stir in the **quark**; season with salt and pepper to taste.

Finish the spaghetti:

Divide the **finished spaghetti** between 2 dishes. Garnish with a drizzle of olive oil and the **the juice of the remaining lemon wedges**. Enjoy!