Penne with broccoli and shrimp

Ingredients for 4 servings:

• 600 g broccoli
• 400 g pasta (penne rigate)
• 6 anchovy fillets, in oil
• 2 garlic cloves
• 600 g shrimp(s)
• 20 g coconut flakes
• 1 tsp chili flakes (Pulbiber)
• Salt
• Pepper, from the mill
• 4 tbsp olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

For the puree, clean the broccoli, remove the florets from the stems, peel the stems, and chop them into small pieces. Then add them to boiling salted water. After 3 minutes, remove a few broccoli florets with a slotted spoon and refresh them in cold water. Cook the remaining broccoli for another 5 minutes. Then place in a sieve and let drain. Transfer to a mixing bowl and puree finely for at least 1 minute. Season with salt and pepper. Drain the anchovy fillets on kitchen paper and chop them into small pieces. Slice the garlic cloves. Heat a little oil in a saucepan, add the garlic and anchovies and cook over low heat, stirring until the anchovies dissolve. Then add half of the broccoli puree and the drained florets. Cook the penne according to the package instructions. Add about 100 ml of pasta water to the broccoli and garlic puree and bring to a boil briefly. If it becomes too thick, add a little more pasta water. Fry the shrimp in the remaining olive oil over medium heat for 2-3 minutes on each side. Season with salt and pepper. Drain the cooked pasta and add it to the puree. Toss everything well. Mix the coconut flakes and Pulbiber. Arrange the pasta on a plate. Add some broccoli puree, scatter the shrimp over the pasta, and sprinkle everything with the Pulbiber coconut flakes.