Shrimp with pasta and broccoli is a weeknight winner. It’s fast, it’s easy, and it’s packed with flavor. Plus, it’s really versatile.
Need a gluten-free option? Use rice noodles or zucchini noodles. Want to add more veggies? Bell peppers or mushrooms work great. Looking for some spice? Add a pinch of red pepper flakes.
This is a classic dish that’s quick enough to make even on your busiest weeknight. We’re going to walk you through how to make the perfect shrimp with pasta and broccoli, every time.
Why this recipe works
This shrimp with pasta and broccoli recipe is a winner for a few reasons:
- It’s fast and easy: Dinner’s on the table in under half an hour, making it perfect for those hectic weeknights.
- It’s healthy and flavorful: You get lean protein from the shrimp, plus a healthy dose of vegetables, all tied together with a yummy sauce.
- It’s flexible: You can swap out ingredients to fit your diet and what you like to eat.
- It uses ingredients you can easily find: No need for a special trip to a fancy grocery store!
Key Ingredients
Here’s a little more about the ingredients that make this shrimp, pasta, and broccoli dish so delicious:
Shrimp
For the best texture, I recommend using IQF (Individually Quick Frozen) shrimp. You can use any kind of shrimp you like, but tiger shrimp are particularly good in this recipe.
Be sure to peel and devein the shrimp before you cook it. If you’re using frozen shrimp, you can defrost it quickly by running it under cold water.
Pasta
Sturdy pasta shapes like spaghetti, linguine, or penne work best with this recipe. If you’re gluten-free, you can use any gluten-free pasta you like. For a fun twist, consider using pastina (baby shells). I used ditalini in the images.
Be sure to cook the pasta al dente — firm to the tooth. And don’t forget to salt the pasta water! It really does make a difference. Also, save some of that pasta water to add to the sauce. It helps to thicken it and gives it a nice, starchy flavor.
Broccoli
You can use either fresh or frozen broccoli for this recipe. Fresh broccoli will have a brighter flavor, but frozen broccoli is more convenient. You can even cook frozen broccoli directly from the freezer.
Be sure to chop the broccoli florets into bite-sized pieces.
Sauce Base
You can use either a creamy lemon sauce or a lighter olive oil and garlic sauce for this recipe.
For the creamy lemon sauce, you’ll need butter, garlic, lemon zest, and either whole milk or cream. If you want a richer sauce, use cream. If you want a lighter sauce, use whole milk.
For the olive oil and garlic sauce, you’ll need high-quality olive oil (EVOO) and garlic.
How to make shrimp with pasta and broccoli
Here’s how to make this simple dish:
Preparing the ingredients
First, chop the garlic, broccoli, and any other vegetables you’re using. You’ll also want to zest a lemon, being careful to only zest the yellow part and avoid the bitter white pith underneath.
Cooking the shrimp
Sear the shrimp in a pan over medium-high heat. Be careful not to overcook it — shrimp cooks quickly, and it’s better to undercook it slightly since it will continue cooking when you add it to the pasta.
For seasoning, try a simple blend of salt, pepper, garlic powder, and red pepper flakes.
Cooking the pasta and broccoli
Before you add the pasta to the pot, be sure to salt the water generously; this will add flavor to the pasta as it cooks.
Add the broccoli to the pasta water about a minute before the pasta finishes cooking. This will give the broccoli a tender-crisp texture.
Creating the sauce
Now, combine the cooked shrimp, pasta, and broccoli with your chosen sauce. If you’re looking for a creamy sauce, try adding a bit of the pasta water to help emulsify the sauce and create a smooth, luscious texture. You can also add a bit of cream cheese for extra richness and flavor.
Variations and substitutions
This recipe is easy to adjust to suit your tastes and dietary needs. Here are a few ideas to get you started:
Protein alternatives
- Chicken. Cubed chicken breast or thigh would work beautifully in this recipe.
- Sausage. Try using sliced Italian sausage for a heartier dish.
- Tofu or chickpeas. For a vegetarian version, try using pan-fried tofu or canned chickpeas.
Vegetable substitutions
- Other veggies. Peas, asparagus, cauliflower, or bell peppers would be delicious in this pasta dish.
- Zucchini. Add some sliced zucchini for extra nutrients and a pop of color.
Dietary adaptations
- Gluten-free. Use your favorite gluten-free pasta.
- Dairy-free. Instead of cream cheese, try using a non-dairy cream cheese alternative or a little coconut cream for richness.
Sauce variations
- Cheesy topping. Sprinkle some grated Parmesan or mozzarella cheese on top before serving.
- Herby. Add fresh herbs like basil, parsley, or oregano to the sauce for a burst of flavor.
Tips and Tricks for Shrimp Pasta Perfection
Here are a few things to keep in mind to make this dish a success:
- Don’t overcook the shrimp! Overcooked shrimp is rubbery and nobody wants that. Cook it just until it turns pink and opaque.
- Cook your pasta al dente. This means “to the tooth” in Italian. You want a little bite to it. It will absorb more flavor this way, and it will also thicken your sauce as it cooks.
- Fresh is best. Use fresh broccoli, garlic, and herbs for the most vibrant flavor.
- Always reserve some pasta water! This starchy water is liquid gold. Add a little at a time to your sauce to get the perfect consistency.
- Don’t overcrowd the pan. Cook the broccoli separately to give it room to properly saute.
In Conclusion
Once you’ve tossed everything together, a sprinkle of Parmesan cheese and fresh parsley make a beautiful and flavorful garnish.
This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
If you have leftovers, store them in an airtight container in the refrigerator for up to three days.
To reheat, a skillet with a splash of water or olive oil will keep the shrimp moist. Microwaving tends to make shrimp tough and rubbery, so it’s best to avoid that.