Name: Shrimp and Broccoli Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb (450 g) large shrimp, peeled and deveined (tails removed); 2 tablespoons olive oil; 1 teaspoon paprika; 3 cups broccoli florets; 8 oz (225 g) pasta (penne, linguine, or your choice); 3 cloves garlic, minced; Salt and pepper to taste; 1/4 teaspoon red pepper flakes (optional); 1/4 cup grated Parmesan cheese (optional); Juice of half a lemon

Jump to Recipe·Leave a Review

Shrimp and broccoli pasta is one of those quick and easy meals I love whipping up on busy weeknights. It’s packed with protein, full of flavor, and comes together in a single pan. The combination of juicy shrimp, tender broccoli, and perfectly cooked pasta in a lightly seasoned sauce makes for a hearty and satisfying dish.

Why You’ll Love This Recipe

I love this recipe because it’s simple, fresh, and bursting with savory flavor. The shrimp cooks quickly, the broccoli adds that perfect crunch, and the pasta ties it all together beautifully. It’s a balanced meal that doesn’t require hours in the kitchen, and it’s easy to customize with whatever I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb (450 g) large shrimp, peeled and deveined (tails removed)
2 tablespoons olive oil
1 teaspoon paprika
3 cups broccoli florets
8 oz (225 g) pasta (like penne or linguine)
3 cloves garlic, minced
Salt and pepper to taste
1/4 teaspoon red pepper flakes (optional)
1/4 cup grated Parmesan cheese (optional)
Juice of half a lemon

Directions

I start by bringing a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. I reserve about 1/2 cup of the pasta water before draining.
While the pasta cooks, I heat 1 tablespoon of olive oil in a large skillet over medium heat. I add the shrimp, season it with paprika, salt, and pepper, and sauté for about 2-3 minutes on each side until they’re pink and opaque. I remove them from the pan and set aside.
In the same skillet, I add another tablespoon of olive oil and toss in the broccoli. I sauté it for about 4-5 minutes until it’s just tender, then I add the garlic and red pepper flakes, cooking for another minute.
I return the shrimp to the skillet along with the cooked pasta. I toss everything together, adding a splash of reserved pasta water to loosen things up if needed.
I finish the dish with a squeeze of lemon juice and a sprinkle of Parmesan cheese before serving.

Servings and timing

This recipe serves 4 people and takes about 25–30 minutes from start to finish, making it perfect for a quick weeknight dinner.

Variations

Sometimes I like to add sun-dried tomatoes or mushrooms for an earthy twist. If I want a creamy version, I stir in a bit of heavy cream or a spoonful of cream cheese at the end. For a spicy kick, I use extra red pepper flakes or a dash of hot sauce. Swapping the pasta with whole wheat or gluten-free options also works well.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. Microwaving is quick too, but I find reheating on the stove gives better texture to the shrimp and pasta.

FAQs

How do I know when the shrimp is fully cooked?

I cook the shrimp until it turns pink and opaque, usually about 2–3 minutes per side. Overcooking makes it rubbery, so I keep a close eye on it.

Can I use frozen shrimp?

Yes, I just make sure to thaw and pat them dry before cooking so they sear properly.

Can I use other vegetables?

Absolutely. I’ve used zucchini, asparagus, and even spinach in place of or along with broccoli.

What pasta works best for this recipe?

I usually go for short pasta like penne or fusilli, but spaghetti or linguine works just as well. I pick whatever I have on hand.

Is this dish good for meal prep?

Yes, it holds up well for a couple of days. I just reheat gently and maybe add a squeeze of fresh lemon juice before serving.

Conclusion

Shrimp and broccoli pasta is one of my go-to dishes when I want something fast, fresh, and full of flavor. It’s easy to adapt, great for leftovers, and always hits the spot. I keep it in my rotation year-round—it never disappoints.