3 tablespoons olive oil
1 pound rotini pasta
2 tablespoons unsalted butter
4 tablespoons fresh lemon juice
1/4 teaspoon garlic salt
4 cloves garlic, minced
1-1/2 pounds medium-sized shrimp
1/2 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons Italian-herb-seasoned bread crumbs
1. Heat a large pot of lightly salted water to boiling. Add broccoli to water and cook 3 minutes. Scoop broccoli from water and transfer to a 12-inch skillet, along with oil.
2. Return water to boiling and cook pasta as package directs. Drain and transfer to a serving bowl. Toss with butter, 2 tablespoons of the lemon juice and the garlic salt. Keep warm.
3. Meanwhile, heat broccoli and oil over medium-high heat until sizzling. Add garlic and shrimp. Cook for 3 to 4 minutes, or until shrimp is cooked. Add remaining 2 tablespoons lemon juice, salt and pepper. Stir in bread crumbs and serve over rotini.
Credit: Recipe is from a Family Circle magazine date unknown.