Cooking Instructions

• Heat 1 tablespoon sun-dried tomato oil in a large skillet over medium-high heat. Add 4 cups broccoli in an even layer; cook, undisturbed, until browned, about 3 minutes. Stir and cook, stirring occasionally, until browned all over and bright green, 2 to 3 minutes. Transfer to a plate. Do not wipe the pan clean. Repeat the process with 1 tablespoon oil and the remaining 4 cups broccoli. Do not wipe the pan clean.
• In the same skillet, heat the remaining 1 tablespoon oil over medium heat. Add chopped shallot; cook, stirring often, until softened, about 2 minutes. Stir in ⅔ cup sun-dried tomatoes and 1 tablespoon garlic; cook, stirring constantly, until the tomatoes are slightly broken down and deep red in color, about 2 minutes.
• Stir in the reserved broccoli, 1¼ cups broth, 1 teaspoon Italian seasoning, ½ teaspoon paprika, ¼ teaspoon crushed red pepper and ¼ teaspoon salt. Cover and cook, undisturbed, until the broth is slightly reduced and the broccoli is crisp-tender, about 3 minutes. Stir in ¼ cup cream and 2 tablespoons basil; cook, stirring constantly, until the sauce is slightly thickened, 1 to 2 minutes. Remove from heat. Gradually stir in ¼ cup plus 2 tablespoons Parmesan until melted and combined, 30 to 45 seconds. Sprinkle with the remaining 1 tablespoon basil and 2 tablespoons Parmesan. Garnish with additional crushed red pepper, if desired.