Shrimp & Broccoli Pasta
This shrimp and broccoli pasta is a quick, fresh dinner that comes together in under 30 minutes. Tender shrimp, crisp broccoli, and pasta are tossed with garlic, lemon, and parmesan for a light, flavorful sauce. It’s simple, satisfying, and perfect for an easy weeknight meal.
Servings: 4
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.