This shrimp and broccoli pasta is a quick dinner for two: garlicky shrimp, bright green broccoli and pasta tossed in a light butter, lemon and Parmesan sauce.
It feels like a restaurant plate and costs less than eating out. Half a pound of shrimp is enough for two, and a bag of frozen shrimp in the freezer means it can be a last-minute dinner any time.
The broccoli cooks in the same pot as the pasta, so there’s only one pot and one skillet to wash. It’s a good pick for date night. See our Valentine’s Dinner for 2 at Home for the rest of the menu.
Ingredients and Swaps
- Shrimp: Large or medium, peeled and deveined. Thaw frozen shrimp in cold water for 10–15 minutes and pat dry.
- Pasta: Penne, linguine, spaghetti or bow ties.
- Broccoli: Fresh florets cut small. Frozen florets work and need only 1–2 minutes in the pasta water.
- Parmesan: Freshly grated melts into the sauce best.
- Lemon: A squeeze at the end lifts the whole dish. A splash of white wine vinegar works in a pinch.
Tips for Perfectly Cooked Shrimp
- Pat the shrimp dry. Dry shrimp sear. Wet shrimp steam.
- Cook them briefly. One to two minutes per side is all they need. They’re done when pink, opaque and curled into a C.
- Add the garlic late. Garlic burns quickly, so it goes in for the last 30 seconds.
- Save the pasta water. The starchy water is what turns butter and cheese into a sauce that coats the pasta.
Shrimp and Broccoli Pasta
Ingredients
Method
- Bring a pot of salted water to a boil. Cook the pasta according to the package directions, adding the broccoli for the last 3 minutes. Scoop out ½ cup of the cooking water, then drain.
- While the pasta cooks, heat the oil in a large skillet over medium-high heat. Season the shrimp with the salt and pepper and cook for 1–2 minutes per side, until pink and opaque.
- Add the garlic and cook for 30 seconds.
- Reduce the heat to low. Add the pasta, broccoli, butter and ¼ cup of the cooking water. Toss until the butter melts.
- Add the Parmesan and lemon juice and toss until the sauce coats the pasta, adding more cooking water if needed. Serve right away.
Notes
- Add ¼ teaspoon of red pepper flakes with the garlic.
- For a creamier sauce, add ¼ cup of cream with the pasta water.
- Chicken can replace the shrimp.
What to Serve with It
Garlic bread and a Classic Caesar Salad make it a full meal. If you enjoy this, Lemon Butter Shrimp Pasta and One-Pot Garlic Butter Shrimp and Orzo are in the same spirit.
Storage and Reheating
- Refrigerate leftovers for up to 3 days.
- Reheat gently in a skillet over low heat with a splash of water, just until warm. High heat toughens shrimp.
- This dish doesn’t freeze well.
Shrimp Pasta Questions
Can I make it creamy?
Yes. Stir in ¼ cup of heavy cream or half-and-half with the pasta water and simmer for a minute before adding the Parmesan.
Can I double it for four?
Yes. Double everything and cook the shrimp in two batches so they sear.
Can I use chicken?
Yes. Use 8 ounces of thinly sliced chicken breast and cook it for 5–6 minutes, until no longer pink.
