Shrimp & Broccoli Pasta
We all need a few easy dinner ideas up our sleeves for those nights that we don’t want to think too much. This is one of mine that I’ve been making regularly for years and years now! This shrimp and broccoli pasta is such a favorite, and I hope you’ll love it just as much as me and my family do.
Why You’ll Love This Recipe
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Ready in 30 minutes: Perfect for busy weeknights when you need dinner on the table fast.
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Family-friendly: Simple, familiar flavors that everyone can enjoy.
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Balanced and satisfying: A great mix of protein, veggies, and pasta.
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No long ingredient list: Made with everyday ingredients you likely already have.
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Light but flavorful: Fresh lemon and garlic keep it bright without feeling heavy.
Ingredients
Here I’m going to walk you through the ingredients I’ve selected, and their role in this dish. If you want to grab the printable recipe card with ingredients, measurements, and instructions, you’ll find it at the bottom of this post!
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Penne pasta: A great shape for holding onto the light sauce and mixing well with the shrimp and broccoli.
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Olive oil: Used to cook the shrimp and build flavor in the dish.
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Raw shrimp: Cooks quickly and adds a light, fresh protein. Peeled and deveined keeps things easy.
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Italian seasoning: Adds simple, herby flavor that pairs well with the garlic and lemon.
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Salt: Enhances all the flavors in the dish.
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Black pepper: Adds a little warmth and balances the brightness from the lemon.
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Garlic: Brings bold, savory flavor to the sauce.
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Shallot: Adds a mild, slightly sweet onion flavor that’s a little more delicate than regular onion.
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Broccoli: Adds color, texture, and a fresh, slightly crisp bite to balance the pasta.
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Lemon juice and zest: Brightens the entire dish and ties everything together with a fresh, citrusy flavor.
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Parmesan cheese: Adds a salty, savory finish and helps create a light sauce when combined with the pasta water.
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Fresh parsley: A simple garnish that adds freshness and a pop of color.
How To Make Shrimp & Broccoli Pasta
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Bring a large pot of salted water to a boil and cook the penne according to package directions. During the last 3 minutes of cooking, add the broccoli florets to the pot. Before draining, reserve about ½ cup of pasta water.
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Pat the shrimp dry and toss with Italian seasoning, salt, and pepper.
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Heat oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, until pink and cooked through. Remove from the pan and set aside.
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Reduce the heat slightly and add the garlic and shallot to the same pan. Sauté for about 30 seconds, just until fragrant.
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Add the cooked pasta and broccoli to the skillet. Pour in the lemon juice, then add the parmesan and a splash of the reserved pasta water.
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Toss everything together until the pasta looks glossy and lightly coated.
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Return the shrimp to the pan, toss to combine, and finish with chopped parsley before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stove or in the microwave. Add a small splash of water or olive oil to help loosen the sauce and keep the pasta from drying out.
Recipe Notes
Freshly grated Parmesan melts much more smoothly than pre-shredded cheese, so it’s worth using if you can.
When cooking the shrimp, avoid overcrowding the pan. Cooking in batches helps them sear properly instead of steaming.
If your shrimp turn out rubbery, they were likely overcooked. They cook quickly, so remove them from the pan as soon as they turn pink and curl into a loose “C” shape.
If the pasta feels a little dry when everything is combined, just add more reserved pasta water a tablespoon at a time until it loosens up and becomes glossy again.
Variations
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Add a little heat: Sprinkle in some red pepper flakes if you want a bit of a kick.
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Swap the veggies: Asparagus works really well in place of broccoli and keeps that fresh, light feel.
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Make it a little richer: Stir in a spoonful of cream at the end for a slightly more indulgent sauce.
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Add cherry tomatoes: Toss in halved cherry tomatoes for a pop of freshness and a little extra color.
Serving Ideas
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Keep it simple with a green salad: Something light with a lemony dressing pairs really nicely with the pasta.
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Add some garlic bread: Always a good idea for soaking up any extra sauce.
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Serve with extra lemon wedges: A quick squeeze right before eating brightens everything up and brings the whole dish together.
Shrimp & Broccoli Pasta
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
Instructions
- Bring a large pot of salted water to a boil and cook the penne according to package directions. During the last 3 minutes of cooking, add the broccoli florets to the pot. Before draining, reserve about ½ cup of pasta water.
- Pat the shrimp dry and toss with Italian seasoning, salt, and pepper.
- Heat oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, until pink and cooked through. Remove from the pan and set aside.
- Reduce the heat slightly and add the garlic and shallot to the same pan. Sauté for about 30 seconds, just until fragrant.
- Add the cooked pasta and broccoli to the skillet. Pour in the lemon juice, then add the parmesan and a splash of the reserved pasta water.
- Toss everything together until the pasta looks glossy and lightly coated.
- Return the shrimp to the pan, toss to combine, and finish with chopped parsley before serving.
This is one of the easiest dinners you’ll make anytime soon, and it’s also the kind of dish that everyone at your table will happily dig into! It’s satisfying, balanced, and it’s on repeat right now in my home. I hope that you’ll love it too. When you try it, I’d really appreciate it if you could leave a comment and a star rating below! It helps other readers, and it also helps me to create more recipes that you’ll enjoy making in your own kitchen.
