Shrimp & Broccoli Garlic Pasta
Tender shrimp and broccoli tossed with pasta in a simple garlic-Parmesan sauce for an easy weeknight dinner.
Ingredients
- 8 oz spaghetti or linguine
- 1 pound large shrimp, peeled and deveined
- 4 cups broccoli florets
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 cup reduced-sodium chicken broth
- 1 tablespoon fresh lemon juice
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, optional
- Lemon wedges, for serving
Instructions
- Bring a large pot of lightly salted water to a boil. Cook the pasta according to package directions until al dente.
- Add the broccoli to the pasta water during the final 3 minutes of cooking.
- Reserve 1/2 cup of the pasta cooking water, then drain the pasta and broccoli and set aside.
- Pat the shrimp dry and season with the Italian seasoning, black pepper, and salt.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1–2 minutes per side, until pink and opaque. Transfer the shrimp to a plate.
- Reduce the heat to medium. Add the remaining tablespoon olive oil and the butter to the skillet.
- Add the garlic and red pepper flakes and cook for about 30 seconds, stirring constantly.
- Pour in the chicken broth and lemon juice. Simmer for 2–3 minutes.
- Add the drained pasta and broccoli to the skillet and toss to coat with the garlic sauce.
- Stir in the Parmesan cheese. Add a small amount of the reserved pasta water as needed until the sauce lightly coats the pasta.
- Return the shrimp to the skillet and toss gently until everything is heated through.
- Divide among four plates and garnish with parsley and additional Parmesan if desired. Serve with lemon wedges.
Smart Substitutions
Lower the carbs: Replace the regular pasta with hearts of palm pasta, zucchini noodles, or spaghetti squash. Adjust the cooking method for the substitute rather than boiling it with the broccoli.
Add more vegetables: Increase the broccoli or add spinach, mushrooms, or zucchini to reduce the amount of pasta needed per serving.
Lighten the sauce: The garlic sauce already uses broth rather than heavy cream. For an even lighter version, omit the butter and use an additional tablespoon of olive oil.
Change the protein: Chicken breast works well in place of shrimp. Cut it into bite-sized pieces and cook completely before preparing the sauce.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freezing is not recommended. Cooked shrimp can become rubbery and the pasta and broccoli may lose their texture after thawing.
Reheating: Reheat gently in a skillet over medium-low heat with a splash of chicken broth or water. Individual portions can also be microwaved at reduced power to help prevent the shrimp from overcooking.
Estimated Nutrition Per Serving
Nutrition information is an estimate and may vary based on brands, portion sizes, and substitutions used.