Conchiglie con Scampi, Broccoli, e Peperoncino

This is a family favorite. My sister Jackie loves that the recipes includes bread crumbs. Lexi and I always add parmigiano reggiano.

2 pounds broccoli, stalks removed and florets separated
1/3 cup extra-virgin olive oil
3/4 pound medium shrimp, shelled, deveined, rinsed and well drained
2 tablespoons fresh white bread crumbs
4 anchovy fillets, separated from one another
3 cloves garlic, minced
Generous pinch of red pepper flakes, or more to taste
Salt to taste
1 pound dried pasta shells, orecchiette or penne

If you organize a mise en place well, this recipe will come together in minutes

In a steamer basket, steam the broccoli over boiling water for 4 minutes, or until tender. Refresh under cold water and set aside.
In a large skillet, heat the oil over medium heat until nearly smoking. Add the shrimp and cook, stirring continuously, for 1 or 2 minutes, or until opaque. Using a slotted spoon, transfer the shrimp to a plate.
Immediately stir the bread crumbs into the skillet, and stir for 1- seconds, or until the crumbs are lightly golden. (The pan is very hot and the bread crumbs will brown in no time at all.) Stir in the anchovies and garlic. Cook for 15 to 20 seconds, stirring, until the garlic is browned and cooked. Return the shrimp to the skillet and add the broccoli florets and red pepper flakes. Season to taste with salt and cook, stirring continuously, for 1 minute. Remove from heat.

Bring a large pot of water to a boil. When it boils, add salt and cook the pasta for about 10 minutes or until al dente. Drain well, reserving some of the cooking water. Add the pasta to the skillet and set over medium heat. Cook for 1 to 2 minutes, stirring continuously, until the past, shrimp and broccoli are well combined. If the pasta looks dry, add 2 to 3 tablespoons of the reserved cooking water. Taste and adjust seasoning with salt and pepper flakes. Serve immediately.