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.
Servings: 2
Equipment
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
