Easy Creamy Shrimp and Broccoli Pasta

Imagine twirling your fork through silky strands of pasta coated in a luxurious garlic cream sauce, punctuated by succulent pink shrimp and tender-crisp broccoli florets. This Easy Creamy Shrimp and Broccoli Pasta delivers restaurant-quality flavor with surprisingly little effort. Perfect for busy weeknights yet impressive enough for weekend entertaining, this pasta dish strikes the perfect balance between comfort and sophistication. You’ll learn how to perfectly cook shrimp, create a velvety cream sauce, and bring it all together for a meal that tastes like you spent hours in the kitchen—when it actually comes together in about 30 minutes!

Why You’ll Love This Creamy Shrimp and Broccoli Pasta

This Easy Creamy Shrimp and Broccoli Pasta is about to become your new go-to dish for countless reasons. The combination of textures is absolutely divine—plump, juicy shrimp provide a delicate bite against the slight crunch of al dente broccoli, while the silky cream sauce brings everything together. The flavor profile is beautifully balanced with garlic, a hint of lemon, and subtle herbs that complement the natural sweetness of the shrimp without overpowering it.

What makes this dish truly special is its versatility. It’s elegant enough for date night but simple enough for a Tuesday dinner. The recipe uses straightforward ingredients you likely already have in your pantry, with the exception of fresh shrimp, which can easily be swapped for frozen if needed. The entire meal comes together in one pot (plus one pan for the pasta), minimizing cleanup while maximizing flavor. Whether you’re feeding picky eaters or sophisticated palates, this creamy shrimp pasta hits all the right notes.

Ingredients for Creamy Shrimp and Broccoli Pasta

To create this delicious Easy Creamy Shrimp and Broccoli Pasta, gather these fresh ingredients:

• 12 oz (340g) fettuccine or linguine pasta
• 1 lb (450g) large shrimp, peeled and deveined
• 4 cups (280g) fresh broccoli florets, cut into bite-sized pieces
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced (about 2 tablespoons)
• 1/4 teaspoon red pepper flakes (optional for heat)
• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) chicken broth
• 1/2 cup (50g) freshly grated Parmesan cheese, plus more for serving
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons fresh parsley, chopped
• Salt and freshly ground black pepper to taste

The key to this recipe is using fresh, high-quality shrimp—look for ones that smell like the ocean (not fishy) and feel firm to the touch. For the broccoli, choose heads with tight, dark green florets for the best flavor and texture. The combination of heavy cream and Parmesan creates that signature velvety sauce, while the lemon adds a brightness that cuts through the richness perfectly.

Pro Tips for Perfect Creamy Shrimp and Broccoli Pasta

To elevate your Easy Creamy Shrimp and Broccoli Pasta from good to unforgettable, follow these three critical techniques:

First, never overcook your shrimp. This is the cardinal rule of shrimp cookery! Shrimp cook extremely quickly—just 1-2 minutes per side—and continue cooking even after you remove them from heat. Look for them to turn from translucent gray to opaque pink with a slight C-shape. If they curl into a tight O-shape, they’re overcooked and will become rubbery. For this recipe, slightly undercook them initially, as they’ll finish cooking when returned to the sauce.

Second, master the pasta cooking technique. Cook your pasta just to al dente (usually 1-2 minutes less than package directions), as it will continue absorbing liquid when added to the sauce. Before draining, reserve at least 1 cup of the starchy pasta water—this magical ingredient helps emulsify your sauce, making it silky smooth and helping it cling to the pasta. Never rinse your pasta after cooking, as this removes the surface starch needed for sauce adhesion.

Finally, the secret to a perfectly smooth cream sauce is temperature control. Heat your cream over medium-low heat and never let it boil, which can cause separation. When adding the Parmesan, remove the pan from heat first and stir constantly to ensure the cheese melts evenly without becoming grainy. If your sauce ever looks like it’s separating, a splash of that reserved pasta water and gentle whisking will bring it back together.

Instructions for Creamy Shrimp and Broccoli Pasta

Follow these steps to create your restaurant-worthy Easy Creamy Shrimp and Broccoli Pasta:

1. Bring a large pot of heavily salted water to a boil. Add pasta and cook until al dente according to package directions, usually 8-10 minutes. In the last 2 minutes of cooking, add the broccoli florets to the same pot. This blanches the broccoli perfectly while saving you from using an extra pot.
2. Reserve 1 cup of pasta water before draining the pasta and broccoli together. Set aside.
3. While the pasta cooks, prepare the shrimp. Pat them dry with paper towels (this ensures proper searing instead of steaming) and season with salt and pepper on both sides.
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the shrimp in a single layer, being careful not to overcrowd the pan. Cook for 1-2 minutes per side until pink and just barely cooked through. Transfer to a plate and set aside.
5. In the same skillet, reduce heat to medium and add the remaining tablespoon of olive oil. Add minced garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant but not browned. Garlic burns easily, so watch it carefully!
6. Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to release any flavorful browned bits from cooking the shrimp. Let the broth reduce by half, about 2-3 minutes.
7. Reduce heat to medium-low and slowly stir in the heavy cream. Simmer gently for 3-4 minutes until the sauce begins to thicken slightly.
8. Remove the pan from heat and gradually stir in the grated Parmesan cheese until melted and smooth. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
9. Return the pan to low heat and stir in the lemon juice and zest. Taste and adjust seasoning with salt and pepper as needed.
10. Add the drained pasta, broccoli, and shrimp to the sauce, tossing gently to coat everything evenly. If needed, add more pasta water to loosen the sauce. Heat through for 1-2 minutes, allowing the flavors to meld together.
11. Remove from heat and sprinkle with fresh parsley. Serve immediately with extra Parmesan cheese on the side.

Variations of Creamy Shrimp and Broccoli Pasta

Customize your Easy Creamy Shrimp and Broccoli Pasta with these delicious adaptations:

For a lighter version, substitute half-and-half for heavy cream and increase the amount of pasta water to maintain creaminess. You can also swap the regular pasta for whole wheat or chickpea pasta to boost the fiber content while maintaining that comforting texture.

Make it dairy-free by replacing the heavy cream with full-fat coconut milk and using nutritional yeast instead of Parmesan. This tropical twist adds a subtle sweetness that beautifully complements the shrimp while still delivering that luxurious mouthfeel.

Turn up the flavor by adding 1/4 cup of sun-dried tomatoes and a handful of baby spinach during the final warming stage. The sun-dried tomatoes provide a punch of umami while the spinach adds color and nutrients. For seafood lovers, mix in some bay scallops along with the shrimp for an even more decadent oceanic experience.

Storage and Serving Suggestions

Your Easy Creamy Shrimp and Broccoli Pasta can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of milk or cream and warm gently over low heat, stirring frequently to prevent the sauce from separating. I don’t recommend freezing this dish as cream sauces tend to break when thawed, and both the pasta and shrimp can become mushy.

For serving, present this pasta in warmed bowls to keep it at the perfect temperature longer. Garnish with additional fresh herbs like basil or dill, a sprinkle of lemon zest, and freshly cracked black pepper for an elegant presentation. A side of garlic bread makes the perfect companion for soaking up every last bit of the delicious sauce.

For a complete meal, pair this pasta with a crisp arugula salad dressed simply with lemon juice and olive oil. The peppery greens provide a refreshing contrast to the rich pasta. For wine lovers, a chilled glass of Pinot Grigio or unoaked Chardonnay complements the creamy, seafood flavors beautifully.

FAQs

Can I use frozen shrimp for this Easy Creamy Shrimp and Broccoli Pasta? Absolutely! Thaw frozen shrimp overnight in the refrigerator or place them in a colander under cold running water if you’re short on time. Make sure to pat them completely dry before cooking to ensure proper searing and prevent a watery sauce.

What’s the best pasta shape to use with this creamy sauce? Long pasta shapes like fettuccine, linguine, or spaghetti work best as they provide maximum surface area for the sauce to cling to. However, shapes with ridges or pockets like penne, rigatoni, or farfalle also work well if that’s what you have on hand. The key is to finish cooking the pasta in the sauce so it can absorb those flavors.

My sauce is too thin/thick. How can I fix it? If your sauce is too thin, simmer it a bit longer before adding the pasta, or create a slurry with 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water and stir it in. If your sauce is too thick, gradually add more reserved pasta water until you reach your desired consistency. Remember that the sauce will thicken as it cools, so it’s better to err on the slightly thinner side.

Conclusion

This Easy Creamy Shrimp and Broccoli Pasta is comfort food at its finest — luxurious and satisfying while still feeling light enough to enjoy any day of the week. It’s the kind of dish that transforms an ordinary weeknight into something special, bringing everyone to the table with eager anticipation.

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