This dish was invented one night when I did not want to make the standard shrimp scampi dish. I had broccolini in the fridge but you could easily substitute broccoli rabe. I am familiar with the unwritten rule of Italian cooks that cheese and seafood do not mix but without a sprinkling of cheese, I found the recipe flat. <br /> <br />Tips: <br /> <br />Use quality ingredients- an olive oil you would use for a salad dressing and good parmigiano reggiano. <br /> <br />Salt- make sure you salt your pasta water, broccolini blanching water, and the finished product. It sounds overboard but with so few ingredients, salt and olive oil are really the two things that tie the dish together. Just taste as you go. If it seems to be missing something you cannot put your finger on, just add a little salt and/or a olive oil and re-taste. <br /> <br />Finished product- Keep in mind that this is not a dish where there is tons of sauce, it certainly will not be dry but it will not have the same amount of sauce as a spaghetti with marinara.

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