Tender shrimp, crisp broccoli, and pasta tossed in a light garlic sauce—this dish comes together fast and hits all the right notes. Great for busy evenings in the U.S., U.K., or Canada, and easy to customize.
Ingredients
12 oz pasta (penne, linguine, or fettuccine)
1 lb shrimp, peeled and deveined
2 cups broccoli florets
3 tbsp olive oil
4 cloves garlic, minced
½ tsp red pepper flakes (optional)
½ cup chicken or vegetable broth
¼ cup grated Parmesan cheese
Salt and black pepper, to taste
Juice of ½ lemon
Fresh parsley (optional, for garnish)
Instructions
1. Cook the Pasta and Broccoli
Bring a large pot of salted water to a boil.
Cook pasta according to package instructions.
Add broccoli during the last 2–3 minutes of cooking.
Reserve ½ cup pasta water, then drain.
2. Cook the Shrimp
Pat shrimp dry and season with salt and pepper.
Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Cook shrimp 1–2 minutes per side until pink and opaque.
Remove shrimp from skillet and set aside.
3. Make the Garlic Sauce
Add remaining olive oil to the same skillet.
Sauté garlic and red pepper flakes for 30 seconds (don’t let it brown).
Pour in broth and simmer for 2–3 minutes.
Add lemon juice and a splash of reserved pasta water if needed.
4. Combine Everything
Add pasta and broccoli to the skillet.
Toss to coat in the sauce.
Return shrimp to the pan and cook 1–2 minutes more.
Sprinkle with Parmesan and adjust seasoning.
Pro Tips for Best Results
🍤 Use large shrimp (16–20 count) for juicier texture
🥦 Keep broccoli slightly crisp—overcooking makes it mushy
🧄 Garlic burns fast; keep heat moderate
💦 Pasta water helps the sauce cling beautifully
Variations You’ll Love
Creamy Shrimp and Broccoli Pasta
Add ½ cup heavy cream or cream cheese to the sauce for richness.
Lemon Garlic Shrimp Pasta
Double the lemon juice and add lemon zest for brightness.
Healthy Version
Use whole-wheat pasta or chickpea pasta and reduce cheese.
Spicy Kick
Add extra red pepper flakes or a dash of chili oil.
Serving Ideas
Pair with a simple green salad
Serve with garlic bread or crusty rolls
Finish with extra Parmesan or a drizzle of olive oil
Storage
Refrigerate leftovers for up to 2 days
Reheat gently with a splash of water or broth