A delightful pasta dish combining succulent shrimp, tender broccoli, and a flavorful garlic sauce.
Peel and mince the garlic cloves.
Freshly minced garlic provides a more robust flavor than pre-minced options.
In a small saucepan, combine the minced garlic and chicken stock. Bring to a boil.
Use low-sodium stock to control the saltiness of the dish.
Reduce the heat to low, cover, and simmer until the garlic is soft.
Simmering allows the garlic to infuse its flavor into the stock.
Blend the garlic and stock mixture until smooth.
Ensure the mixture is cool enough before blending to avoid splatters.
Bring a large pot of water to a boil and cook the linguine until al dente.
Stir occasionally to prevent the pasta from sticking.
In a frying pan, add a splash of water and bring to a boil. Add the broccoli and cook until tender.
Cover the pan to steam the broccoli evenly.
Add the shrimp to the pan and cook until pink.
Avoid overcooking the shrimp to keep them tender.
Combine the cooked pasta, garlic sauce, broccoli, and shrimp in the pot. Mix well.
Toss gently to avoid breaking the pasta.
Season with dill, red pepper flakes, salt, and black pepper. Serve immediately.
Adjust the seasoning to taste and garnish with extra dill if desired.
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