A fast and easy weeknight dinner recipe, the whole family will love this lemony, garlicky, shrimp and broccoli penne pasta.
This dish is the perfect culmination of my family: it has pasta for my husband, shrimp for my 4 year old and lots of broccoli for Mama. The youngest? Well luckily, that boy eats anything and everything.
MY LATEST VIDEOSIf you aren’t a seafood loving family like we are, simply swap out shrimp for chicken or even sausage. Similarly, any type of short pasta would work. Just use whatever you have on hand!
To save even more time in the cooking process, you can also always add the broccoli to the pot of boiling pasta about 2-3 minutes before you’re ready to strain the pasta. How you like them apples?
Whatever you do, don’t forget the cheese. You really can’t have too much freshly grated parmesan cheese in my book.
Your fork is waiting.
Shrimp and Broccoli Penne
Ingredients
- 8 ounces whole wheat penne cooked according to package instructions
- 1/4 cup olive oil divided
- 1 pound raw shrimp peeled and deveined
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cloves garlic grated
- 2 large heads broccoli - cut into florets about 4 cups
- 1 juice and zest of lemon
- parmesan cheese minced parsley or basil and red chili flakes - to serve
- chili flakes and parmesan cheese optional garnish
Instructions
- When cooking the pasta, reserve 1 cup of the starchy cooking liquid and set aside. Strain pasta and receive.
- Pat shrimp dry with paper towel then sprinkle evenly with salt and pepper.
- Heat 2 tablespoons of the olive oil in a large, deep skillet over medium high heat. Add garlic and heat for 30 seconds to release aroma then add the shrimp.
- Sauté shrimp in the pan until they turn pink, just 3-4 minutes total, being careful not to over cook. Remove from pan and set aside.
- In the same pan, add broccoli florets and reserved starchy cooking liquid (or chicken broth). Bring to a boil then cover pan with lid and reduce to simmer. Let broccoli steam until bright green, about 3-4 minutes.
- Add reserved cooked shrimp back into the pan along with the cooked pasta. Stir in remaining 2 tablespoons olive oil, lemon zest and lemon juice. Toss well and add more salt or pepper to taste.
- Serve with parmesan cheese, minced herbs and red chili flakes.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
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Alisa Ewert
We are making food day on upcoming Sunday And I need to represent such Amazing Dish, I found best recipe.
Thank You
Liz DellaCroce
I’m so glad! Enjoy!
Tara
This looks delicious! Could it be a cold salad as well?
Liz DellaCroce
I don’t see why not!
Katherine
Absolutely delicious, so glad I found this but to add more flavor cook the pasta in low sodium. Chicken broth you won’t regret it…
Liz DellaCroce
I’m so glad to hear it!
Courtney
Just got done eating it… AMAZING! So simple and filling and flavorful. Thank you for the tasty recipe!
Liz DellaCroce
So glad you liked it Courtney!!
Shannon
Anything similar but low sodium? Thanks
Liz DellaCroce
In order to reduce the sodium just look for low sodium shrimp and don’t add salt. :)
jennai
These are so nice to make. So i have to try once
another lady
still no mention of lemon in the recipe ingredient list
Liz DellaCroce
All fixed now – sorry about that!
Liz
Nice and easy. Thank you Liz
Ruthie
This recipe looks great! I realized the instruction call for lemon but the ingredients don’t list lemons. How much lemon juice/zest does this recipe call for?
Thanks
Liz DellaCroce
So sorry about that! The recipe is now revised to include the lemons!
another lady
you mention that this dish is ‘lemony’ and state to add lemon juice and zest in the recipe, but do not have lemon listed in the ingredients…?
Liz DellaCroce
So sorry about that! The recipe has been revised now to include the lemons. :)
Marina @ A Dancer's Live-It
Penne, shrimp, and broccoli is probably my favorite combination EVER for a pasta dish. Thank you so much for sharing Liz! Your photos are stunning.
Liz DellaCroce
Thank you so much Marina!! My photographer is so talented!