This easy shrimp with broccoli and pasta recipe brings dinner to the table in about 30–40 minutes. Linguine or spaghetti is tossed with tender broccoli, quickly sautéed garlic shrimp, lemon juice, Parmesan, and a light broth or white-wine sauce for a complete meal that serves four.
Each forkful is bright, savory, and satisfying without relying on a heavy cream sauce. The shrimp stay juicy because they are cooked briefly and removed from the skillet, while reserved pasta water helps the lemony Parmesan sauce cling to every strand.
Jump to RecipeWhy You’ll Love This Recipe
This shrimp and broccoli pasta is the kind of dinner that feels special enough for company but practical enough for a busy weeknight. The ingredient list is familiar, the cooking method is straightforward, and most of the meal comes together in one large skillet after the pasta pot has done its work.
The flavor is balanced rather than heavy. Garlic and butter provide a fragrant base, lemon juice adds freshness, Parmesan brings salty richness, and broth or dry white wine creates enough liquid for a light sauce that coats the pasta.
Broccoli adds color, texture, and substance, turning the shrimp pasta into a well-rounded main course. Adding it near the end of the pasta cooking time keeps the florets bright green and slightly crisp instead of soft and dull.
If you enjoy bold, garlicky seafood dishes, you may also like our garlic shrimp recipe, which puts shrimp at the center of a wonderfully aromatic meal.
Ingredients You’ll Need
Start with 12 ounces of linguine or spaghetti. Long noodles are ideal here because the lemon-Parmesan pan sauce can cling to their strands, but either pasta shape works well.
You will need 1 pound of large shrimp, peeled and deveined. Large shrimp are easier to time than smaller ones and remain pleasantly juicy when cooked for only 1–2 minutes per side.
Use 4 cups of fresh or frozen broccoli florets. Fresh broccoli goes into the pasta pot for the final 3–4 minutes, while frozen broccoli needs only the final 2 minutes or can be steamed separately.
The sauce begins with 2 tablespoons of olive oil, 3 tablespoons of unsalted butter, and 3 minced garlic cloves. The oil helps prevent the butter from scorching, while the butter gives the finished dish a smooth, savory taste.
For seasoning, gather 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red-pepper flakes if you like gentle heat. You will also need 1/2 cup low-sodium chicken broth or dry white wine, 2 tablespoons fresh lemon juice, and 1/2 cup finely grated Parmesan.
- Use freshly grated Parmesan when possible because it melts and blends into the sauce more readily.
- Choose a low-sodium broth so the pasta water, shrimp seasoning, and cheese do not make the dish too salty.
- Keep 2 tablespoons chopped fresh parsley ready for a fresh green finish.
For another comforting meatless dish built around a flavorful broth, take a look at this savory vegetarian ramen. It is a useful option for a different night when seafood is not on the menu.
How to Make It Step-by-Step
Step 1: Bring a large pot of generously salted water to a full boil before adding the pasta. Salted water seasons the noodles from within, and it also gives you the properly seasoned cooking liquid needed later for the sauce.
Step 2: Cook the linguine or spaghetti according to the package directions until al dente. Reserve 1 cup of pasta water before draining, because its starch helps loosen and emulsify the sauce without requiring extra cream.
Step 3: Add fresh broccoli during the last 3–4 minutes of pasta cooking, or add frozen broccoli during the final 2 minutes. If you steam the broccoli separately, cook it until just tender and drain it thoroughly so excess water does not dilute the skillet sauce.
Step 4: Pat the shrimp dry on both sides with paper towels, then season with kosher salt, black pepper, and red-pepper flakes. Dry shrimp develop better color in the skillet; wet shrimp release moisture and tend to steam instead of sauté.
Step 5: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the shrimp in a single layer and cook for about 1–2 minutes per side, turning once, until pink and opaque, then move them to a plate immediately.
Step 6: Lower the heat to medium and add the remaining olive oil and all 3 tablespoons of butter. Stir in the garlic and cook for about 30 seconds, just until fragrant, because browned garlic can taste bitter.
Step 7: Pour in the chicken broth or dry white wine and simmer for 2–3 minutes. Use a wooden spoon or spatula to scrape up any browned bits from the skillet, since they add extra savory flavor to the sauce.
Step 8: Add the drained pasta and broccoli to the skillet. Toss in the lemon juice and Parmesan, then add reserved pasta water a few tablespoons at a time until the sauce lightly coats the noodles rather than pooling at the bottom.
Step 9: Return the cooked shrimp to the skillet and toss gently only until heated through. Sprinkle with parsley and additional Parmesan if desired, then serve while the noodles are glossy and the shrimp are warm.
Pro Tips for Perfect Shrimp Pasta
The most important shrimp rule is to stop cooking as soon as the shrimp turn pink and opaque. Shrimp continue cooking briefly from residual heat, so removing them from the skillet before making the sauce is the best way to protect their tender texture.
Do not skip the drying step. A quick pat with paper towels removes surface moisture and lets the shrimp make contact with the hot pan, creating light browning instead of a pale steamed surface.
Keep the skillet at medium-high for the shrimp, but reduce it to medium before adding garlic and butter. Garlic needs only about 30 seconds to become fragrant, and gentle heat keeps it from burning while the butter melts.
Add pasta water slowly rather than pouring in the full cup. The exact amount depends on how much moisture remains on the pasta and broccoli, so a few tablespoons at a time gives you better control over the final consistency.
Grate the Parmesan finely and toss it with hot pasta. The heat helps the cheese blend into the broth, butter, lemon, and starchy water, producing a lightly clinging sauce without a large amount of cream.
If you use white wine, choose a dry style that you would enjoy drinking. If you prefer to cook without wine, low-sodium chicken broth provides a mellow, savory foundation and works well with the lemon and garlic.
For a casual gathering, you can pair this dinner with a snack-style appetizer such as our easy fiesta dip. Keep the appetizer modest so the shrimp, broccoli, and pasta remain the focus of the meal.
Serving, Storage & Reheating
Serve this pasta immediately in warmed bowls so the sauce remains loose and glossy. A final sprinkle of Parmesan, a little parsley, and a few drops of lemon juice can sharpen the flavors just before the plates go to the table.
A simple green salad or lightly dressed arugula makes a fresh side dish. Warm crusty bread is also useful for catching the remaining garlic-butter sauce, though the pasta itself is substantial enough to stand alone.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Because shrimp can become firm when reheated aggressively, warm individual portions gently in a skillet or microwave with a splash of water or broth.
When reheating on the stovetop, use low to medium heat and stir occasionally until the pasta is warm. Add a small amount of liquid as needed, but avoid prolonged cooking, which can make both the shrimp and broccoli lose their best texture.
This recipe is best served fresh, but careful reheating keeps the leftovers enjoyable for lunch. If you are planning a larger comfort-food menu, our Big Mac casserole offers a heartier make-ahead idea for another meal.
Easy Variations
You can use spaghetti or linguine depending on what is in your pantry. The recipe is also adaptable to another long pasta, although the listed 12 ounces gives the intended balance of noodles, shrimp, broccoli, and sauce for four servings.
For more heat, include the optional 1/4 teaspoon red-pepper flakes and add a small pinch at the table. For a gentler family-style dish, leave them out and let the lemon, garlic, and Parmesan provide the main flavor.
Fresh parsley is optional, but it adds a clean herbal note and attractive color. Extra Parmesan is welcome at serving time, especially if you enjoy a saltier, more pronounced cheese flavor.
Easy Shrimp with Broccoli and Pasta
Ingredients
Method
- Bring a large pot of generously salted water to a boil. Cook the linguine or spaghetti according to the package directions until al dente, reserve 1 cup of the pasta-cooking water, and then drain.
- For fresh broccoli, add the florets to the pasta pot during the last 3–4 minutes of cooking. For frozen broccoli, add it during the last 2 minutes or steam it separately until just tender, then drain well.
- Pat the shrimp dry with paper towels so they sauté instead of steam. Season them with the kosher salt, black pepper, and optional red-pepper flakes.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Arrange the shrimp in a single layer and cook for about 1–2 minutes per side, just until pink and opaque, then transfer them to a plate.
- Reduce the skillet heat to medium and add the remaining 1 tablespoon olive oil along with the butter. Add the minced garlic and cook for about 30 seconds, stirring often and keeping it from browning.
- Pour in the chicken broth or dry white wine and simmer for 2–3 minutes. Scrape up the browned bits from the bottom of the skillet as the liquid reduces.
- Add the drained pasta and broccoli to the skillet, then toss with the lemon juice and Parmesan. Add the reserved pasta water a few tablespoons at a time until the sauce lightly coats the noodles.
- Return the shrimp to the skillet and toss gently just until heated through. Finish with chopped parsley and additional Parmesan if desired, then serve immediately.
Notes
Final Thoughts
This easy shrimp with broccoli and pasta recipe proves that a satisfying seafood dinner does not need a long ingredient list or complicated technique. With a pot of pasta, one skillet, and a few well-timed steps, you get tender shrimp, bright broccoli, and noodles coated in a fresh lemon-Parmesan sauce.
Remember the three details that make the biggest difference: reserve the pasta water, add broccoli near the end, and remove the shrimp as soon as they turn pink and opaque. Those small choices protect the texture and help the sauce come together with a light, savory finish.
End the meal with something sweet if you are serving guests or celebrating a weeknight win. Our peppermint brownies make a festive dessert option, while this shrimp pasta remains the bright, comforting centerpiece everyone will want seconds of.