Craving something quick that still feels a little fancy? This shrimp and broccoli pasta is it. Tender shrimp, bright lemon, garlic, and a little parmesan tossed with penne and broccoli, all done in about half an hour.
Its one of those easy shrimp pasta recipes I keep coming back to, simple enough for a weeknight, good enough that nobody's complaining. If your family loves a good weeknight pasta, you'll also want to try my Crockpot Marry Me Chicken while you're here.
Quick answer
What is it? A light, lemony pasta with seared shrimp, broccoli, garlic, and parmesan. No cream, no heavy sauce.
How long does it take? About 10 minutes to prep and 20 minutes to cook, start to finish in 30 minutes.
Is it kid-friendly? Yes, the flavors are simple and the shrimp cooks fast so it stays tender, not chewy.
The secret: Save some pasta water before you drain it. That starchy water is what makes the lemon and garlic actually cling to the noodles instead of pooling at the bottom of the bowl.
Jump to:
The ingredients
- Penne pasta: Holds the sauce well in those little ridges. Spaghetti or linguine work too if that's what's in your pantry.
- Olive oil: For searing the shrimp and finishing the dish.
- Raw shrimp, peeled and deveined: Fresh or frozen both work. If frozen, thaw them in the fridge overnight or run them under cold water if you're in a hurry.
- Italian seasoning: Just enough to season the shrimp without overpowering the lemon.
- Salt and black pepper: For the shrimp and to taste at the end.
- Garlic cloves, minced: Fresh, not the jarred stuff, it really does make a difference here.
- Shallot, finely chopped: Milder than onion and it melts into the sauce instead of fighting for attention.
- Broccoli florets: Fresh is best for color and texture, but frozen works in a pinch, just add it a minute or two earlier.
- Lemon, juice and zest: This is what makes the whole dish taste bright instead of heavy.
- Parmesan cheese: Freshly grated melts better than the pre-shredded bag kind.
- Fresh parsley: For color and a little freshness at the end.
For the ingredients quantities go to the recipe card below
Steps-by-step Instructions for the Shrimp and Broccoli Pasta
Boil the pasta and broccoli together. Bring a big pot of salted water to a boil (salt it like you mean it, this is your only chance to season the pasta itself) and cook the penne according to the package directions. Toss the broccoli florets in during the last 3 minutes of cooking so they cook right alongside the noodles. Before you drain everything, scoop out about half a cup of that starchy pasta water and set it aside. You'll want it later.
Season the shrimp. Pat the shrimp dry with a paper towel first. This matters more than you'd think, wet shrimp just steams in the pan instead of getting that nice golden sear. Toss the dried shrimp with Italian seasoning, salt, and pepper.
Sear the shrimp. Heat the olive oil in a large pan over medium-high heat. Lay the shrimp in a single layer, don't crowd the pan, and let them cook undisturbed for 1 to 2 minutes per side until they turn pink and opaque. Pull them out and set them aside, you don't want to overcook them while you work on the rest.
Cook the garlic and shallot. In that same pan, lower the heat a bit and add the garlic and shallot. Sauté for about 30 seconds, just until it smells amazing and the shallot softens slightly. Don't walk away here, garlic burns fast.
Bring it all together. Add the drained pasta and broccoli into the pan with the garlic and shallot. Pour in the lemon juice and zest, add the parmesan, and splash in some of that reserved pasta water. Toss everything until the noodles look glossy and coated, adding a little more pasta water if it looks dry.
Finish with shrimp and parsley. Add the shrimp back into the pan and toss gently to warm through, about a minute. Sprinkle with fresh parsley, taste, and adjust the salt and pepper if needed. Serve right away.
Things I Learned Making This Recipe
The first time I made this, I dumped the shrimp straight into the pan without drying them first, and they basically boiled in their own juice instead of searing. Lesson learned, always pat them dry.
Don't skip the pasta water, without it, the lemon juice just sits on top of the noodles instead of coating them, and the whole dish tastes disconnected. That little cup of starchy water is doing more work than you'd expect.
Easy Ways to Customize This Recipe
- No shrimp on hand? Swap in chicken breast, sliced thin so it cooks quickly, or leave the protein out entirely for a vegetarian version.
- Want it spicier? A pinch of red pepper flakes with the garlic goes a long way.
- Different veggie? Zucchini, asparagus, or snap peas all work well in place of broccoli.
- Gluten-free? Use your favorite gluten-free pasta, everything else stays the same.
- Want it richer? Stir in a splash of heavy cream or a spoonful of cream cheese at the end for a creamier version.
Here's What I Serve With This
This pasta is pretty filling on its own, but a few things I like alongside it:
- A simple green salad with a light vinaigrette
- Garlic bread, because pasta and garlic bread just belong together
- A glass of chilled Sauvignon Blanc if it's date night in
If You Have Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. When you reheat, do it low and slow in a skillet with a splash of water or olive oil to loosen things back up. Try to avoid the microwave if you can, shrimp turns rubbery fast when it's reheated too hot or too long. I don't recommend freezing this one, the shrimp and broccoli both lose their texture once thawed.
FAQ
Can I use frozen shrimp?
Yes, just thaw it first, either overnight in the fridge or under cold running water if you're short on time. Pat it very dry before seasoning so it still sears instead of steaming.
Can I use frozen broccoli instead of fresh?
You can. Add it straight from frozen during the last 2 to 3 minutes of the pasta's cook time, it just needs a little less time than fresh florets.
How do I know when the shrimp is done?
It turns pink and opaque and curls slightly into a loose C shape. If it curls into a tight O, it's overcooked, so pull it off the heat a little earlier next time.
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Shrimp and Broccoli Pasta
Equipment
- Large pot
- large skillet
- Colander
- Zester
Ingredients
- 8 ounces penne pasta
- 2 tablespoons olive oil
- 1 pound raw shrimp peeled and deveined
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cloves garlic minced
- 1 shallot finely chopped
- 1 large head broccoli cut into florets
- Juice and zest of 1 lemon
- ¼ cup parmesan cheese
- 2 tablespoons fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the penne according to package directions, adding the broccoli florets during the final 3 minutes of cooking.
- Reserve ½ cup of pasta water, then drain the pasta and broccoli and set aside.
- Pat the shrimp completely dry with paper towel, then toss with Italian seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer and sear for 1 to 2 minutes per side until pink and opaque. Remove from the skillet and set aside.
- Lower the heat slightly and add garlic and shallot to the same skillet. Sauté for 30 seconds until fragrant.
- Add the drained pasta and broccoli to the skillet. Pour in lemon juice, lemon zest, and parmesan, along with a splash of reserved pasta water. Toss to coat, adding more pasta water as needed for a glossy finish.
- Return the shrimp to the skillet and toss gently to combine and warm through.
- Garnish with fresh parsley and serve immediately.
Notes
- Pat your shrimp completely dry before seasoning, this is the difference between a good sear and rubbery, steamed shrimp.
- Save that pasta water. The starch helps everything cling together instead of sliding off the noodles.
- Don't overcook the shrimp, pull it the second it turns pink and curls into a loose C shape.
- Leftovers keep for 3 days in the fridge but this dish doesn't freeze well, the texture suffers once thawed.
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