Directions

1. 1

   Fill a large 6-quart pot with water and bring to a boil over high heat. Once boiling, add 2 teaspoons of salt and maintain at a rolling boil.

2. 2

   While the water heats, place a 12-inch skillet over medium-high heat and melt 1/2 tablespoon of margarine or butter. Add the fresh bread crumbs and toast for 2 to 3 minutes, stirring frequently, until golden brown and fragrant. Season with a pinch of salt and freshly ground black pepper. Transfer the toasted crumbs to a small plate and set aside.

3. 3

   In the same skillet, reduce heat to medium and melt the remaining 2 tablespoons of margarine or butter. Add the thinly sliced onions along with 1/4 teaspoon salt. Cover and cook for about 20 minutes, stirring occasionally, until the onions are deeply golden and very tender.

4. 4

   While the onions cook, add the gemelli pasta to the boiling water and cook for 4 minutes less than the minimum cooking time shown on the package label, stirring occasionally. Add the shrimp and broccoli florets to the pasta water and continue cooking for 3 minutes more until the shrimp are opaque throughout (internal temperature 145F) and the broccoli is tender-crisp. Reserve 1 cup of the pasta cooking water before draining. Return the drained pasta, shrimp, and broccoli to the pot.

5. 5

   Add the caramelized onion mixture, reserved pasta cooking water, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and the remaining 1/2 tablespoon of margarine or butter to the pot with the pasta. Cook over medium heat for 2 minutes, tossing everything together gently until well combined and coated in the sauce. Divide among serving bowls and garnish each portion with the reserved toasted bread crumbs.