Description
A quick and delicious pasta dish featuring succulent shrimp, tender broccoli, and a light garlic butter sauce. Perfect for a satisfying weeknight dinner!
Ingredients
Scale
- 8 oz pasta (spaghetti, linguine, or penne)
- 2 tbsp olive oil
- 1 lb shrimp, peeled and deveined
- 2 cups broccoli florets
- 3 garlic cloves, minced
- ½ tsp red pepper flakes (optional)
- ½ cup chicken broth (or pasta cooking water)
- ¼ cup grated Parmesan cheese
- 2 tbsp unsalted butter
- Juice of 1 lemon
- Salt and black pepper to taste
- Optional garnish: chopped parsley
Instructions
- Cook Pasta: Boil pasta in salted water according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Cook Shrimp: Heat olive oil in a large skillet over medium heat. Season shrimp with salt and pepper, then cook for 2-3 minutes per side until pink and cooked through. Remove and set aside.
- Cook Broccoli: In the same skillet, add broccoli florets and sauté for 3-4 minutes. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Make Sauce: Pour in chicken broth (or reserved pasta water) and simmer for 2 minutes. Stir in butter, lemon juice, and Parmesan cheese.
- Combine: Add cooked pasta and shrimp to the skillet, tossing to coat everything in the sauce. Adjust seasoning with salt and pepper.
- Serve: Garnish with parsley and extra Parmesan, if desired. Serve hot.
Notes
- Substitute broccoli with spinach, zucchini, or asparagus for variety.
- Use whole-grain or gluten-free pasta to suit dietary preferences.
- Leftovers can be refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 430
- Sugar: 3g
- Fat: 13g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 30g