Description
A quick and delicious Shrimp & Broccoli Pasta recipe that combines tender penne, sautéed shrimp seasoned with Italian herbs, and vibrant broccoli florets, all tossed in a zesty lemon and Parmesan sauce. Perfect for a wholesome weeknight dinner ready in 30 minutes.
Ingredients
Pasta & Vegetables
- 8 ounces penne pasta
- 1 large head broccoli, cut into florets
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- Juice and zest of 1 lemon
Shrimp & Seasoning
- 1 pound raw shrimp, peeled and deveined
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
Other Ingredients
- 2 tablespoons olive oil
- ¼ cup Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions. During the last 3 minutes of cooking, add the broccoli florets to the boiling water. Before draining, reserve about ½ cup of the pasta cooking water for later use.
- Season Shrimp: Pat the shrimp dry with paper towels, then toss them in a bowl with Italian seasoning, salt, and black pepper, ensuring they are evenly coated.
- Sauté Shrimp: Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1–2 minutes per side, until the shrimp turns pink and opaque, indicating it is cooked through. Remove the shrimp from the skillet and set aside.
- Sauté Aromatics: Reduce the heat to medium and add the minced garlic and chopped shallot to the same skillet. Sauté for about 30 seconds or until fragrant, being careful not to burn the garlic.
- Combine Pasta and Sauce: Add the cooked penne and broccoli to the skillet with the garlic and shallot. Pour in the lemon juice and sprinkle the Parmesan cheese over the pasta. Add a splash of the reserved pasta water to help create a glossy, lightly coated sauce.
- Toss Ingredients: Toss all the pasta, broccoli, lemon, and cheese mixture together until the pasta appears glossy and well coated with the sauce.
- Finish with Shrimp and Parsley: Return the cooked shrimp to the skillet and toss everything gently to combine. Sprinkle with chopped fresh parsley before serving to add a fresh, flavorful finish.
Notes
- Reserve the pasta water as it helps to bind the sauce and add moisture without thinning it out too much.
- For extra zing, add lemon zest along with the juice for more pronounced citrus flavor.
- You can substitute penne with other pasta types like rigatoni or fusilli if preferred.
- To keep shrimp tender, avoid overcooking; they should turn pink and opaque but not rubbery.
- This dish can be served immediately or stored in the refrigerator for up to 2 days; reheat gently to prevent drying out.
