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Shrimp and Broccoli Pasta

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Shrimp and broccoli pasta is a quick and easy weeknight dinner loaded with juicy shrimp, tender broccoli, and perfectly cooked pasta tossed in a light garlic lemon sauce. This flavorful one-pan meal is protein-packed, satisfying, and customizable with your favorite veggies or pasta types.

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

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup of pasta water before draining.
  2. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add shrimp, season with paprika, salt, and pepper, and cook 2–3 minutes per side. Remove and set aside.
  3. Add another tablespoon of olive oil to the same skillet. Sauté broccoli for 4–5 minutes until tender. Add garlic and red pepper flakes, cook for 1 more minute.
  4. Return shrimp to the skillet along with the cooked pasta. Toss everything together, adding a splash of reserved pasta water if needed.
  5. Finish with lemon juice and Parmesan cheese. Serve warm.

Notes

  • Add sun-dried tomatoes or mushrooms for variety.
  • For a creamy version, stir in a splash of heavy cream or a spoonful of cream cheese.
  • Adjust spice level with more red pepper flakes or hot sauce.
  • Swap with gluten-free or whole wheat pasta if desired.
  • Leftovers keep well for 2–3 days in the fridge.

Nutrition

Find it online: https://cookedbymaya.com/shrimp-and-broccoli-pasta/