Shrimp and Broccoli Pasta Recipe

Shrimp and Broccoli Pasta with Lemon Cream Sauce
Shrimp and Broccoli Fettuccini pasta with a Lemon cream-sauce

Today I want to share with you one of my favorite DASH Diet Shrimp and Broccoli pasta recipe that is easy, delicious, and perfect for any occasion. It’s shrimp and broccoli with fettuccini and lemon cream sauce, and it’s a dish that will make you feel like you’re eating at a fancy restaurant without breaking the bank. I just created this one and made it 4 days ago and it was so much better than it sounds.

Does Shrimp and Broccoli Pasta go together ?

This shrimp and broccoli pasta dish is packed with flavor from the juicy shrimp, the tender broccoli, and the creamy lemon sauce that coats every strand of pasta. It’s also very simple to make, and you only need a few ingredients that you probably already have in your pantry. Plus, it’s ready in under 30 minutes, so you can whip it up on a busy weeknight or impress your guests on a weekend. I legitimately did not even miss not using salt at all in this one.

Here’s what you need:

Seasonings and such

  • Vegetable broth – approx 2 cups
  • Onion Powder
  • Garlic Powder
  • Paprika
  • 2 Tablespoons (TBSP) Avocado Oil
  • 3 Tablespoons (TBSP) of butter

Main Ingredients

  • 1 pound of large shrimp, peeled and deveined
  • 4 cloves of garlic, minced
  • 4-6 oz of heavy cream
  • 1 Shallot minced
  • Zest and juice of 1 large lemon
  • 1 Tablespoon (TBSP) of red pepper flakes (optional)
  • 1/4 cup of grated Parmesan cheese, plus more for serving. Fresh grated is much better but use what you have.
  • 6 ounces of fettuccini
  • 4 cups of broccoli florets (1 large head of broccoli will work)
  • Fresh parsley, chopped, for garnish (optional)

Follow these steps on how you make shrimp and broccoli pasta with a lemon cream sauce:

Step 1

  • Bring a large pot of vegetable stock and water to a boil and cook the fettuccini according to the package directions, until al dente. Drain and return to the pot, reserving some of the pasta water. We are going to use this later.

Step 2

  • In a large skillet over medium-high heat, season the shrimp with garlic powder, paprika, onion powder and pepper and cook for about 3 minutes per side, until pink and cooked through. If you have a cast iron, use it for this. Transfer to a plate and keep warm.

Step 3

  • In the large skillet over medium heat, melt the butter and add the shallot and sauté until translucent. Then pop in the garlic. Cook for about a minute, stirring, until fragrant.
  • While that is simmering, through broccoli in with the pasta water and boil until tender but not soft

Step 4

  • Add the cream, lemon zest, lemon juice, red pepper flakes (if using), and about a 1/2 cup of the pasta water. Stir to combine and season with pepper to taste. Simmer for about 5 minutes, until slightly thickened.

Step 5

  • Add the shrimp and broccoli to the sauce and toss to coat. If the sauce is too thick, thin it out with some of the reserved pasta water. Serve over the fettuccini, sprinkled with more Parmesan cheese and parsley (if using). Enjoy!

This shrimp and broccoli with fettuccini and lemon cream sauce is a dish that I will be making often. It’s creamy, tangy, spicy, and satisfying, and it goes well by itself or you can make a green salad. It’s also a great way to use up any leftover shrimp or broccoli you have in your fridge. You can also swap the fettuccini for any other pasta you like. Maybe try adding some spinach. The possibilities are endless!

Notes:

  • Swap Broccoli for spinach if you are not a fan. I would probably use about 8 – 10 cups of spinach for the substitute of an entire head of broccoli
  • If you don’t like fettuccini noodles or you have some other kind of pasta, feel free to use those. Shells and Orecchiette would go great!

Conclusion

I hope you give this recipe a try and let me know what you think. It will be one of my go-to recipes for a quick and easy meal that everyone loves. Thanks for reading and happy cooking! 😊

Shrimp and Broccoli Fettuccini pasta with a Lemon cream-sauce

Shrimp and Broccoli Pasta Recipe

This is a great weeknight dish with charred shrimp, broccoli and fettuccini noodles with a light lemon cream sauce is light and tasty.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Italian
Servings 2 people
Calories 518 kcal

Ingredients
  

  • 1 Head of Broccoli
  • 6 ounces Heavy Cream
  • 1 lb Shrimp – Deveined
  • 3 tbsp Unsalted butter
  • 1 tbsp Avocado oil
  • 1 Whole Lemon Large
  • 4 cloves Minced garlic
  • 1 1/4 cup Chopped parsley
  • 6 – 8 oz Fettuccine pasta Fettuccini or optional pasta

Instructions
 

  • Bring a large pot of vegetable stock and water to a boil and cook the fettuccini according to the package directions, until al dente. Drain and return to the pot, reserving some of the pasta water. We are going to use this later.
  • In a large skillet over medium-high heat, season the shrimp with garlic powder, paprika, onion powder and pepper and cook for about 3 minutes per side, until pink and cooked through. If you have a cast iron, use it for this. Transfer to a plate and keep warm.
  • In the large skillet over medium heat, melt the butter and add the shallot and sauté until translucent. Then pop in the garlic. Cook for about a minute, stirring, until fragrant.
  • While that is simmering, through broccoli in with the pasta water and boil until tender but not soft
  • Add the cream, lemon zest, lemon juice, red pepper flakes (if using), and about a 1/2 cup of the pasta water. Stir to combine and season with pepper to taste. Simmer for about 5 minutes, until slightly thickened.
  • Add the shrimp and broccoli to the sauce and toss to coat. If the sauce is too thick, thin it out with some of the reserved pasta water. Serve over the fettuccini, sprinkled with more Parmesan cheese and parsley (if using). Enjoy!

Nutrition

Calories: 518kcal
Keyword Shrimp and Broccoli Pasta Recipe
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