Shrimp & Broccoli Pasta

This Shrimp & Broccoli Pasta recipe is the 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 and suited to meal prep. It’s versatile, can be made gluten- or dairy-free and you can substitute with whatever veggies you have on hand.

What stands out

This Shrimp & Broccoli Pasta is the combination of protein and carbs and it’s everything we 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 a straightforward breezy creamy sauce.

How to Prepare Shrimp & 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.

Kitchen tip

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

Swaps

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 & 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 & 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.

Serve it with

• A fresh side salad that’s quick to put together like our Simple Green Salad.
• A full protein such as The Best Carne Asada (Flat-Iron Steak) or Grilled Lemon Chicken Breast.
• With our Low Carb Pizza so you can use up the rest of the veggies in the fridge as toppings!

Questions

can we 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.

can we make this recipe dairy-free?

Yes, you can easily make this Shrimp & 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 we make this Shrimp & Broccoli Pasta gluten-free?

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

what other protein can we use in this recipe?

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

can we make this recipe plant-based?

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

Ingredients

Makes 2 servings

• 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

Equipment

• Nakiri Knife
• Cutting Board
• Large Sauté Pan
• Spider Spoon
• Measuring Cups + Spoons
• Redmond Real Salt

Method

1. In a pan on medium- high heat add the butter, olive oil, and garlic.
2. Once it starts to heat up, add in the shrimp. We seasoned the shrimp on each side with a little bit of salt and pepper but you can season it with anything you like.
3. Cook it on each side for 1 to 2 minutes and take the pan off the heat completely.
4. In a separate pot on the stove, boil the pasta in the salted water to al-dente.
5. 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.
6. 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.