This simple Shrimp and Broccoli Pasta is an easy dinner that's bursting with flavor. Juicy shrimp are combined with fresh broccoli, gluten free pasta, and a creamy lemon sauce. It's a delicious, protein packed dinner that's ready in 25 minutes.
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Shrimp and pasta are often a favorite pairing of mine. There's something about the leanness of the shrimp that pairs so well with hearty pasta and a creamy sauce.
For this recipe, I decided to add broccoli not only for color but also to make this dish more nutrient dense! It has shrimp for lean protein, gluten free pasta for healthy carbs, broccoli for fiber, and heavy cream for a healthy fat. These nutrients work in harmony to create, not only a delicious meal, but also one that will keep you full and satisfied.
In addition to being packed with nutrition, this healthy dinner is also out of this world delicious. The shrimp is perfectly seared with tender broccoli and al dente pasta which are all coated in a creamy sauce with a hint of lemon.
You can also check out my Cajun chicken and shrimp pasta or vegan tahini pasta if you want more pasta dinners!
Why You'll Love This Recipe
- You only need 10 simple ingredients
- It takes 25 minutes from start to finish
- This recipe is gluten free and I've listed a dairy free option
- The shrimp is perfectly cooked and pairs so well with the broccoli and creamy lemony sauce
- You can scale this recipe up or down depending on how many people you need to feed
- It's an easy, healthy dinner that both kids and adults love
Ingredients In Shrimp and Broccoli Pasta
*full ingredients list and measurements can be found in the recipe card below*
- Shrimp: For this recipe I usually thaw peeled and deveined frozen shrimp. You can also use fresh if you prefer, just take the shells off and devein them.
- Pasta: I make mine with a gluten free pasta, but regular will work. For this recipe I recommend a pasta shape that will hold the cream sauce like rotini orecchiette.
- Broccoli: In the picture you'll see I used fresh broccoli, but frozen will also work
- Oil: Olive oil has a nice robust flavor that adds another element to this pasta dish, but avocado oil or even butter will work.
- Onion and Garlic: For added flavor, I like to add both onion and garlic!
- Spinach: I love adding spinach to pasta dishes because it wilts so beautifully in there and is a great added boost of Vitamin A and iron.
- Lemon: Fresh lemon adds a burst of flavor and helps to brighten up this shrimp and broccoli pasta
- Parmesan cheese: Use grated parmesan because it melts more evenly. You can also use vegan parmesan if needed
- Heavy cream: I make the creamy sauce with rich heavy cream. If you're dairy free, try substituting it with a dairy free alternative
How To Make The Best Shrimp and Broccoli Pasta
- Bring a large pot of salted water to a boil and cook pasta according to package instructions
- While the pasta is cooking, heat the olive oil in a skillet over medium heat. Once hot, place shrimp into the pan and cook for 2-3 minutes a side
- Use tongs to remove the shrimp into a bowl and set aside. To the pan you just cooked the shrimp in add the diced onion and chopped broccoli.
- Sautee the onion and broccoli for 4-5 minutes, then add in minced garlic and stir. Pour a little bit of water into the pan, cover with a lid and cook for a few minutes, stirring occasionally to prevent sticking
- Once the broccoli is tender, remove the lid and add in the lemon juice, spinach, salt, and pepper
- When the spinach is wilted, add in the grated parmesan cheese and heavy cream. Cook over medium heat for 2-3 minutes to let the sauce thicken a bit
- Drain the pasta and fold it into the sauce until fully coated. Taste and adjust seasoning accordingly, then serve and enjoy!
What is the best shrimp to buy for pasta?
I typically use frozen shrimp that's already been peeled and deveined because it's such a time saver. Just let it thaw overnight in the fridge before cooking.
You can use fresh shrimp, but you'll probably have to prepare them yourself which can add time.
As far as size goes, I prefer to cook a small/medium sized shrimp so it's bite size and won't need to be cut after cooking.
Recipe Variations
- Chicken and broccoli pasta: Substitute the shrimp with cooked chicken breast or even store-bought rotisserie chicken
- Side dish: Leave off the shrimp entirely and serve the broccoli pasta as a side dish to your favorite proteins
- Shrimp and broccoli spaghetti: Cook angel hair pasta instead of a shorter pasta for a more elegant presentation
- Make it spicy: Add some red pepper flakes to turn up the heat
- Add some veggies: Sauteed mushrooms, zucchini, or even diced tomatoes would be good. You could also dice up some roasted red peppers if you want!
Expert Tips
- To save time, thaw frozen shrimp that's already been prepared
- Use a pasta shape with ridges so it holds onto the creamy sauce
- Add extra veggies to boost the nutrient content of this healthy meal
- Substitute the shrimp with chicken breast if you're not a fan of seafood
- You can easily scale the recipe down to feed 2 people or double it if you're serving a crowd
- Cooked shrimp only stays good for 3 days, so this isn't a great recipe for meal prepping
Storing and Reheating Shrimp and Broccoli Pasta
STORING: You can store any leftover shrimp and broccoli pasta in an airtight container in the fridge for up to 3 days.
REHEATING: To reheat, place your desired portion into a non-stick skillet with a lid, add a splash of cream and cook covered on low heat for 6-8 minutes or until warmed through.
Frequently Asked Questions
Yes, this recipe works with both frozen and fresh broccoli!
If you don't have shrimp, you can easily substitute with chicken breast or chicken thighs, use a store bought rotisserie chicken, or leave it out entirely.
You should be able to substitute the heavy cream with either coconut cream or a vegan heavy cream alternative. You can also substitute the parmesan cheese with vegan parmesan in order to make this dairy free.
Related Recipes
- Pan seared shrimp
- Cajun chicken and shrimp pasta
- Gluten free fried shrimp
- Tahini pasta
- Spicy chipotle chicken pasta
- Air fryer frozen broccoli
- Air fryer broccoli and cauliflower
Shrimp and Broccoli Pasta
This simple Shrimp and Broccoli Pasta is an easy dinner that's bursting with flavor. Juicy shrimp are combined with fresh broccoli, gluten free pasta, and a creamy lemon sauce. It's a delicious, protein packed dinner that's ready in 20 minutes.
- Prep Time: 5 minutes
- Cook Time: 20 Minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 6 ounces gluten free pasta
- 1 pound shrimp- peeled and deveined
- 2 tablespoons olive oil
- 1 small onion diced (about ⅓ cup)
- 3 cups chopped broccoli
- 2 cloves garlic- minced
- Juice of half a lemon
- 2 cups spinach
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ⅓ cup grated parmesan cheese (plus extra for granish)
- ⅔ cup heavy cream
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions
- While the pasta is cooking, heat the olive oil in a skillet over medium heat. Once hot, place shrimp into the pan and cook for 2-3 minutes a side, or until pink and in a 'C' shape
- Use tongs to remove the shrimp into a bowl and set aside. To the pan you just cooked the shrimp in add the diced onion and chopped broccoli.
- Sautee the onion and broccoli for 4-5 minutes, then add in minced garlic and stir. Pour 2 tablespoons of water into the pan, cover with a lid and cook for 4 minutes, stirring occasionally to prevent sticking
- Once the broccoli is tender, remove the lid and add in the lemon juice, spinach, salt, and pepper. Stir until the spinach is wilted
- When the spinach is wilted, add in the grated parmesan cheese and heavy cream. Cook over medium heat for 2-3 minutes to let the sauce thicken a bit. Once the sauce has thickened, turn off the heat
- Drain the pasta and fold it into the sauce until fully coated. Taste and adjust seasoning accordingly, then serve and enjoy!
Notes
- To save time, thaw frozen shrimp that's already been prepared
- Use a pasta shape with ridges so it holds onto the creamy sauce
- Add extra veggies to boost the nutrient content of this healthy meal
- Substitute the shrimp with chicken breast if you're not a fan of seafood
- You can easily scale the recipe down to feed 2 people or double it if you're serving a crowd
- Cooked shrimp only stays good for 3 days, so this isn't a great recipe for meal prepping
- Store leftovers in an airtight container in the fridge for up to 3 days
Keywords: pasta with shrimp and broccoli, broccoli and shrimp pasta, shrimp and broccoli pasta recipe
Lauren says
I made this recipe and have been packing it for lunches this week! So good. I love a good lemony, creamy pasta dish loaded with veggies.
★★★★★
Nicole Radcliffe says
It makes me so happy to hear you're enjoying the recipe!