Easy Shrimp and Broccoli Pasta Recipe

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Let’s talk about my go-to dinner when I need something quick but still want to feel good about what I’m serving. Pasta nights are always a hit in our house, and this shrimp and broccoli combo has become a regular in our weekly rotation. I started making this dish when my kids were younger and pickier eaters – turns out, they’ll eat just about anything if it’s tossed with pasta!

What I really like about this recipe is how it comes together in about the same time it takes to boil the pasta. I usually prep the broccoli and garlic while the water’s heating up, and by the time the pasta’s done, everything else is ready too. Plus, it’s one of those meals that makes me feel like I’ve got my act together – protein, veggies, and carbs all on one plate.

If you’re looking for a way to make weeknight dinners less stressful (aren’t we all?), this recipe might just become your new favorite. It’s simple enough for busy evenings but still feels like you made something special.

What Kind of Shrimp Should I Use?

For this pasta dish, medium-sized shrimp (31-40 count per pound) are perfect since they’re substantial enough to stand up to the pasta but not so large that they overwhelm the dish. Raw shrimp work best here, as pre-cooked ones can become tough and rubbery when heated again in the sauce. While fresh shrimp are great if you can find them, frozen shrimp are totally fine and are actually often fresher since they’re frozen right after being caught. Just make sure to thaw them completely in the refrigerator overnight and pat them dry with paper towels before cooking to help them get a nice sear.

Options for Substitutions

This pasta dish is pretty adaptable and here’s how you can switch things up:

• Pasta: Any medium-sized pasta shape works well here – try penne, rotini, or bowties instead of the original shape. For a healthier option, whole wheat pasta or chickpea pasta are good alternatives.
• Shrimp: If you’re not a fan of shrimp or can’t find any, try using chunks of chicken breast or even Italian sausage. Just make sure to cook the meat thoroughly before adding other ingredients.
• Broccoli: You can swap broccoli with cauliflower, asparagus, or even frozen peas. If using cauliflower, cut it into smaller florets so it cooks in the same time.
• Cream cheese: For a lighter sauce, try using mascarpone or half the cream cheese plus some Greek yogurt. You could also use heavy cream, but you’ll need to simmer it longer to thicken.
• Chicken stock: Vegetable stock works just as well, or you can use water with a bouillon cube. For a wine-based sauce, replace half the stock with white wine.
• Italian herbs: Out of Italian seasoning? Use a mix of dried basil and oregano, or throw in some fresh herbs if you have them on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking shrimp and broccoli pasta is overcooking the shrimp, which can turn them rubbery and tough – instead, cook them just until they turn pink and curl into a loose “C” shape, which usually takes only 2-3 minutes per side. Another common error is adding the broccoli too late in the cooking process, leaving you with either too-crunchy or mushy florets – for perfect texture, steam them until they’re bright green and still slightly crisp, about 4-5 minutes. The cream cheese sauce can become lumpy if added to hot liquid all at once, so cut it into small cubes and add them gradually while stirring constantly. For the best pasta experience, remember to save a cup of pasta water before draining – this starchy liquid is perfect for thinning out the sauce if it becomes too thick.

What to Serve With Shrimp and Broccoli Pasta?

This creamy pasta dish is pretty filling on its own, but a few simple sides can really round out your meal. A light Caesar salad or mixed green salad with lemon vinaigrette helps balance out the richness of the cream cheese sauce. If you’re craving some extra crunch, garlic bread or warm crusty Italian bread is perfect for soaking up any leftover sauce on your plate. For a quick veggie option that won’t compete with the broccoli already in your pasta, try some simple roasted cherry tomatoes or sautéed asparagus – they’ll add a nice pop of color and fresh flavor to your plate.

Storage Instructions

Keep Fresh: This shrimp and broccoli pasta will stay good in the fridge for up to 3 days when stored in an airtight container. The sauce might thicken up a bit in the fridge, but don’t worry – that’s totally normal! Just know that seafood dishes are best enjoyed within the first couple of days.

Make Ahead: If you want to prep components ahead, you can cook the pasta and broccoli separately and store them in the fridge. When you’re ready to eat, just make the cream sauce fresh and toss in the warmed-up pasta, broccoli, and freshly cooked shrimp. This way, your shrimp won’t get overcooked!

Warm Up: To warm up leftovers, heat them gently in a pan over medium-low heat, adding a splash of milk or cream to loosen up the sauce. Stir occasionally to help everything heat evenly. You can also use the microwave, but be careful not to overheat, or the shrimp might get rubbery.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 80-90 g
• Fat: 70-80 g
• Carbohydrates: 100-110 g

Ingredients

• 8 ounces dry pasta
• 1 pound shrimp, thawed and peeled (31-40 per pound)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 heaping cups broccoli florets
• 1 cup chicken stock
• 8 ounces softened cream cheese, cubed
• 4 garlic cloves, minced
• 1/4 teaspoon italian herbs
• Salt and pepper, to taste
• Freshly grated parmesan cheese, if desired

Step 1: Prepare the Shrimp and Pasta

If your shrimp are frozen, place them in a colander and run cool water over them until they are fully thawed.

Meanwhile, bring a pot of salted water to a boil for the pasta.

Cook the pasta al dente according to the package directions, ensuring it retains a firm bite as it will continue to cook slightly in the sauce later.

Step 2: Cook the Shrimp

Heat oil and butter in a skillet over medium-high heat.

Once the pan is hot, add the thawed shrimp.

Cook the shrimp for 2 minutes on each side until they are pink and opaque.

Remove the shrimp from the pan and place them on a plate to rest.

Step 3: Sauté the Broccoli

Add the broccoli to the same skillet and give it a good stir.

Reduce the heat to medium, cover the pan, and let the broccoli cook for approximately 3 minutes.

If you prefer your broccoli softer, cover and cook it for an additional 1-2 minutes.

You may notice some browning, which adds a delicious flavor.

Step 4: Make the Creamy Sauce

Remove the pan from the heat and transfer the broccoli to the plate with the shrimp.

In the same skillet, add chicken broth, cream cheese, minced garlic, and Italian seasoning.

Return the pan to medium heat and whisk continuously until the cream cheese has melted, creating a smooth, creamy sauce.

Step 5: Combine Shrimp, Broccoli, and Sauce

Add the cooked shrimp and broccoli back into the pan with the creamy sauce.

Allow them to heat through, stirring occasionally.

Taste the sauce and season with salt and pepper as needed.

Step 6: Finish the Dish and Serve

Drain the cooked pasta and add it to the skillet, tossing it with the sauce until fully coated.

If the sauce feels too thick, incorporate a bit of reserved pasta water to reach your desired consistency.

Serve the pasta immediately, topped with Parmesan cheese if desired, for an extra layer of flavor.