Creamy Pasta with Shrimp and Broccoli

Here's a shrimp scampi on pasta made unctuous with the smooth creaminess of creme fraiche.  A French wonder, creme fraiche is becoming more available, and is slightly less sour than sour cream - but either could be used here.
1/2 lb multicolor pasta
3-4 cups broccoli flowerets
1 leek, cleaned, trimmed and diced

2 Tbsp butter plus 1 Tbsp olive oil
2 cloves garlic, minced
2 Tbsp pickled jalapeno peppers, minced
20 medium shrimp, shelled

1/4 cup creme fraiche, or sour cream
juice of 1/2 lemon

Bring 4 quarts of water to a boil for the pasta in a medium pot. Salt generously and add the pasta. cook only just until al dente. Reserve a cup of the cooking water and and then drain the pasta mixture.

While the pasta cooks, add the leek and a dash of olive oil to a large non-stick skillet. Bring the leek to a nice sizzle and then add a tablespoon water. Cook until the leek softened nicely and the water all evaporates. Add the broccoli and stir fry for about 3-5 minutes, until the broccoli is heated through and is crisp-tender. Remove veggies to a bowl and keep warm.
In the same skillet, melt the butter in the oil. Add the garlic and jalapeño pepper and cook for about 2-3 minutes.

Add the shrimp and cook until the shrimp just turns pink, about 3-5 minutes.

Add the veggie mixture to the shrimp.

Then gently fold in the pasta.

Now gently fold in the creme fraiche or sour cream and heat through.

Stir in the lemon juice and then immediately turn pasta mixture into four bowls and garnish with parsley. Serves 4.

Cook's Note:  You can use your favorite pasta for this - I like the multicolor flowers that match the broccoli flowerette shape well.