Shrimp and Broccoli Pasta

4 from 2 votes

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This Shrimp and Broccoli Pasta recipe is the perfect recipe when you need to get dinner on the table 💨 faster than Taylor Swift can sell out a 🎤 concert. Not only does this recipe require minimal ingredients and effort, it’s incredibly delicious and perfect for meal prep. It’s very versatile, can be made gluten- or dairy-free and you can really substitute with whatever 🫛 veggies you have on hand.

Why You’ll Love Shrimp and Broccoli Pasta

This Shrimp and Broccoli Pasta is the perfect combination of protein and carbs and it’s everything I love in a simple home-cooked meal🍽️ . This recipe is great for clean-out-the-fridge days as you can substitute veggies and use whatever you have on hand. Your family will love this flavorful and fresh bowl of pasta featuring 🍤 tender shrimp, crisp broccoli and an easy breezy creamy sauce.

How to Prepare Shrimp and Broccoli Pasta

🔪 Use a sharp knife to mince your garlic and chop the broccoli into florets.

🧄 Now, in a pan over medium-high heat add the butter, olive oil, and garlic.

🍤 Once it starts to heat up, add in the shrimp and then season with salt and pepper.

🔥 Cook the shrimp on each side for 1 to 2 minutes and then take the pan off the heat completely.

🧂 In a separate pot on the stove, boil the pasta in the salted water to al-dente.

🥦 Add the raw broccoli florets to the water one minute before the pasta has finished cooking.

💧 Using a slotted spoon, add the cooked broccoli and pasta to the pan with the shrimp, and then add a splash of the starchy water as well.

🥄 Now, add a heaping tablespoon or two of cream cheese and give it all a stir until it comes together as a creamy sauce (add more pasta water, if needed).

🥣 If needed, heat it through for another minute or two to bind the sauce and warm everything up together.

Nonna’s Tip 🧂

Make sure the pasta water is as salty as the sea as this is your only chance to flavor it.

Shrimp and Broccoli Pasta
Shrimp and Broccoli Pasta

Variations and Substitutions for Shrimp and Broccoli Pasta

  1. You can use any other veggies you have on hand like 🫛 peas or asparagus which would be lovely.
  2. If you are dairy-free you can use a non-dairy cream cheese, 🥥 coconut cream, or even a homemade cashew cream as well.
  3. You can also use a splash of heavy cream instead if you want this Shrimp and Broccoli Pasta even creamier.
  4. Make this dish completely plant-based by leaving the shrimp out and using chickpeas or tofu cubes instead.
  5. Make this Shrimp and Broccoli Pasta gluten-free with your favorite gluten-free pasta.
  6. Instead of shrimp, you could also use cubed 🍗 chicken breast or ground sausage (you will have to cook it a bit longer than the shrimp).
  7. You don’t have to add the broccoli to the pasta water if you don’t want to. Instead, add it to the pan for a quick sear.

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Common Questions

can I use another vegetable instead of broccoli?

Yes, you can experiment with your favorite veg in this recipe. Cauliflower florets, rapini, bell peppers, asparagus and peas would all be delicious.

can I make this recipe dairy-free?

Yes, you can easily make this Shrimp and Broccoli Pasta dairy-free by swapping in your favorite non-dairy cream cheese instead. You could also use coconut cream or make homemade cashew cream.

can I make this shrimp and broccoli pasta gluten-free?

Yes, simply use your favorite gluten-free pasta, however, I would read the package directions for the recommended cooking time in case it’s slightly different.

what other protein can I use in this recipe?

Instead of shrimp, you could use cubed chicken breast, cubed salmon, or ground sausage (adjust the cooking time accordingly).

can I make this recipe plant-based?

Yes, you could certainly make this pasta using cubed tofu, your favorite plant-based meat alternative or chickpeas.

Shrimp and Broccoli Pasta

This Shrimp and Broccoli Pasta is the perfect combination of protein and carbs and it’s everything I love in a simple home-cooked meal. This recipe is great for clean-out-the-fridge days as you can substitute veggies and use whatever you have on hand.
4 from 2 votes
Course: Main Course, Salad
Cuisine: Italian
Servings: 2
Author: The Modern Nonna
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes

Ingredients 

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 5 cloves garlic, minced
  • 13 large tiger shrimp , peeled and deveined, tails on or off
  • pinch salt
  • pinch pepper
  • 1 cup pastina, I used baby shells. You can use any pasta or pastina of choice.
  • salted water to boil the pasta in
  • 1.5 cups broccoli florets
  • 1-2 tablespoons pasta water
  • 2 tablespoons cream cheese

Instructions 

  • In a pan on medium- high heat add the butter, olive oil, and garlic.
  • Once it starts to heat up, add in the shrimp. I seasoned the shrimp on each side with a little bit of salt and pepper but you can season it with anything you like.
  • Cook it on each side for 1 to 2 minutes and take the pan off the heat completely.
  • In a separate pot on the stove, boil the pasta in the salted water to al-dente.
  • Add the raw broccoli florets to the pasta water one minute before the pasta has finished cooking. With a slotted spoon, add the cooked broccoli and pasta to the shrimp with a tiny splash of the starchy water.
  • Add a heaping tablespoon or two of cream cheese and give it a stir until creamy. If you need to heat it through for another minute or two to bind the sauce together you are more than welcome to do that. Serve it warm and enjoy.

Video

Nutrition

Calories: 756kcal, Carbohydrates: 74g, Protein: 63g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 488mg, Sodium: 2175mg, Potassium: 678mg, Fiber: 5g, Sugar: 5g, Vitamin A: 1451IU, Vitamin C: 63mg, Calcium: 258mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course, Salad
Cuisine: Italian
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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