1 Fill a large 8-quart stock pot at least half full with water and with 1 Tbsp of salt; bring to a boil.
2 While the water is the large stockpot is heating, bring a smaller saucepan (2-3 quarts) half filled with water to a boil. Blanch the broccoli in the boiling water for 1 minute. Remove from heat. Drain and run the broccoli under cold water to stop the cooking. Set aside.
3 Cook the pasta in the large pot of boiling water according to the directions on the package (anywhere from 3 to 12 minutes, depending on the type of pasta you have) until al dente, or still slightly firm. Drain and toss with a little olive oil to keep from sticking.
4 While the pasta is cooking, combine the cream, wine, garlic, and black and crushed red pepper in a large skillet and bring to a simmer over high heat. Reduce the heat to medium and simmer for 7 to 10 minutes until the mixture thickens.
5 Add the shrimp and cook 2 to 3 minutes, until the shrimp have turned pink on all sides. Toss in the broccoli. Salt to taste.
6 Spoon pasta into individual pasta bowls and top with mixture, spooning additional creamy sauce over each serving. Garnish each serving with 1/8 cup Parmesan and a few tomatoe halves.
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