Description
Quick creamy shrimp and broccoli pasta recipe. Simple, flavorful dinner with tender shrimp, fresh broccoli, and a light sauce. A family favorite!
Ingredients
Scale
- Main Players:
- 12 oz linguine or fettuccine pasta
- 1 lb raw shrimp, peeled and deveined
- 4 cups broccoli florets (about 1 large head)
- Flavor Builders:
- 4–5 cloves garlic, minced
- 1 lemon (juice and zest)
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Pantry Staples:
- 2 tbsp olive oil, divided
- 1/2 cup chicken or vegetable broth
- 1/4 tsp red pepper flakes (optional)
- Seasonings & Garnish:
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Prep Your Veggies & Pasta Water:: First things first, get a big pot of water boiling for your pasta. Don’t forget to salt it generously – like the ocean, seriously! While that’s heating up, chop your broccoli into bite-sized florets and mince that garlic. I always try to get this done before anything else, otherwise, I’m scrambling later. I once forgot to salt the pasta water, and the pasta tasted so bland, it was a real bummer.
- Blanch the Broccoli:: Once your pasta water is at a rolling boil, toss in the broccoli florets for just 2-3 minutes. We want them bright green and still a little crisp, not mushy! Scoop them out with a slotted spoon and immediately plunge them into an ice bath if you have one, or just run cold water over them to stop the cooking. This keeps them vibrant and perfectly tender-crisp for your creamy shrimp and broccoli pasta. I used to just throw them in with the pasta, and they’d get way too soft, not a good look.
- Sauté the Shrimp:: In a large skillet or Dutch oven, heat a good glug of olive oil over medium-high heat. Add your shrimp and red pepper flakes (if using). Cook for only 1-2 minutes per side, until they’re pink and opaque. Shrimp cook super fast, so don’t walk away! Overcooked shrimp are tough and sad, and I’ve been guilty of that more times than I care to admit. Take them out of the pan and set them aside for a moment.
- Build the Creamy Sauce:: In the same skillet (don’t clean it, those bits are flavor!), add a little more olive oil if needed, then toss in your minced garlic. Sauté for about 30 seconds until it’s fragrant – oh, the smell! Pour in the chicken or vegetable broth and lemon juice, scraping up any browned bits from the bottom. This is where the magic starts to happen for your creamy shrimp and broccoli pasta. Let it simmer for a minute, then stir in the heavy cream and lemon zest. Bring it to a gentle simmer.
- Combine Everything:: By now, your pasta should be cooked al dente according to package directions. Drain it, reserving about a cup of that starchy pasta water. Add the cooked pasta directly to the skillet with the sauce. Toss it to coat, then gently fold in the blanched broccoli and the cooked shrimp. If the sauce seems too thick, add a splash or two of that reserved pasta water until it reaches your desired consistency. I always add a little pasta water; it makes the sauce cling beautifully.
- Finish and Serve:: Stir in the freshly grated Parmesan cheese until it’s melted and incorporated. Taste and adjust seasonings – more salt, pepper, or maybe another squeeze of lemon if it needs a lift. Garnish with fresh parsley. The final result should be a glistening, comforting bowl of creamy shrimp and broccoli pasta that smells absolutely divine. I love how the vibrant green of the broccoli pops against the pink shrimp!