Lemon Broccoli Pasta with Shrimp
This simple Shrimp and Broccoli Pasta can be prepared in less than 30 minutes, tastes fantastic, and is incredibly satisfying. Honestly, if you’re a fan of shrimp pasta, you need to whip this up as soon as you can. Plus, it has the flavor of a restaurant dish but at half the cost and calories.
When my husband and I began dating, it became clear that his food preferences were similar to those of most twelve-year-old boys. To put it simply, he survived on burgers, wings, pizza, and tacos.
Fast forward a decade, and I’m happy to report that he now enjoys a much broader range of foods, including plenty of vegetables. However, despite my best efforts, I still can’t get him to try seafood.
Whenever he’s out for dinner, I take the opportunity to prepare seafood and treat myself to a delightful solo meal filled with my favorite ocean delicacies. One of my all-time favorites is shrimp pasta. I adore the mix of garlicky shrimp, lemon, and pasta. It’s comforting, rich, and feels like a special occasion.
Last week, I found myself home alone and decided to make this delicious lemon garlic shrimp and broccoli pasta. It features quickly cooked shrimp, a generous amount of fresh broccoli, and a quick sauce made from fire-roasted tomatoes, chicken broth, and plenty of garlic. So tasty.
Lemon Broccoli Pasta with Shrimp
Course: DinnerCuisine: ItalianDifficulty: Easy4
servings5
minutes30
minutes385
kcal54
g11
g36
g35
minutesThis simple Shrimp and Broccoli Pasta, featuring lemon, garlic, and fire-roasted tomatoes, is bursting with flavor, healthy, and tastes like something you’d get at a restaurant.
Ingredients
Pasta: Pasta (penne, linguine, or your choice): 8 oz
Shrimp: Shrimp, peeled and deveined: 1 lb
Broccoli: Broccoli florets, fresh or frozen: 2 cups
Oil: Olive oil: 2 tbsp
Garlic: 3 cloves garlic, minced: 3 pcs
Chicken: Low-sodium chicken broth: 1 cup
Lemons: Lemon juice (freshly squeezed): 1 tbsp
Tomatoes: Fire-roasted diced tomatoes (canned, drained slightly): 1 cup
Cheese: Grated Parmesan cheese (optional, for topping) ¼ cup
Directions
- Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain it and set it aside.
In a small mixing bowl whisk together lemon juice, wine vinegar, extra virgin oil oil, honey, garlic, cilantro, parsley, oregano, and season with salt and pepper to taste. A little will go a long way since it’s dried with concentrated flavors. We don’t want to overpower that rich avocado flavor. Only a very small amount is needed, this balances out the tartness also helps emulsify the avocado salad dressing. - Sauté the Shrimp:
In a non-stick skillet, heat some olive oil over medium-high heat. Season the shrimp with salt and pepper. Cook the shrimp in batches for about 2 minutes on each side until they’re fully cooked. Set them aside.
- Make the Broccoli Sauce:
Add the broccoli, chicken broth, lemon juice, and garlic to the skillet. Cook for around 7 minutes until the mixture reduces by half and the broccoli is tender.
- Combine and Finish the Dish:
Reduce the heat to medium and mix in the shrimp, tomatoes, and drained pasta. Cook for 1–2 minutes until everything is heated through. Top it off with Parmesan cheese.
Notes
- Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Term of use carefully before using any of our recipes.
