Lemon and Broccoli Pasta with Shrimp

The zesty aroma of fresh lemon zest mingling with perfectly sautéed garlic and tender shrimp creates an irresistible invitation to the dinner table. This Lemon and Broccoli Pasta with Shrimp is a bright, satisfying meal that balances tangy citrus notes with the earthy goodness of crisp-tender broccoli and succulent seafood. In less than 30 minutes, you’ll have a restaurant-quality dish that feels both indulgent and refreshing. You’ll learn how to perfectly cook shrimp, create a light yet flavorful sauce, and bring it all together in a harmonious pasta dish that will become a family favorite.

Why You’ll Love This Recipe

This Lemon and Broccoli Pasta with Shrimp is destined to become your new weeknight hero. The vibrant combination of flavors creates a dish that feels sophisticated yet comes together with minimal effort. The contrast between the al dente pasta, crisp broccoli florets, and tender shrimp provides a delightful textural experience with every bite.

What makes this dish truly special is its versatility and balance. The bright acidity from fresh lemon juice cuts through the richness of olive oil and garlic, while the natural sweetness of the shrimp complements the slight bitterness of the broccoli. It’s light enough for a summer dinner but satisfying enough for year-round enjoyment.

Health-conscious diners will appreciate how this seafood pasta with vegetables packs in protein and nutrients without feeling heavy. The entire meal cooks in just one pot (plus a pasta pot), meaning less cleanup and more time to enjoy your evening. Whether you’re cooking for a quick family dinner or impressing guests, this dish delivers on both flavor and presentation.

Ingredients

To make this Lemon and Broccoli Pasta with Shrimp, you’ll need:

• 12 oz (340g) linguine or spaghetti
• 1 lb (450g) large shrimp, peeled and deveined
• 4 cups (280g) broccoli florets, cut into bite-sized pieces
• 4 tablespoons (60ml) extra-virgin olive oil, divided
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes (adjust to taste)
• Zest and juice of 2 lemons (about 4-5 tablespoons juice)
• ½ cup (50g) freshly grated Parmesan cheese, plus more for serving
• ¼ cup (15g) fresh parsley, chopped
• Salt and freshly ground black pepper, to taste

The star ingredients here are the shrimp (look for wild-caught for best flavor) and fresh lemons. The lemon zest contains essential oils that provide intense citrus flavor, so don’t skip this ingredient. For the broccoli, fresh is best, but in a pinch, frozen florets will work—just reduce the cooking time slightly.

Pro Tips

Perfect Shrimp Every Time: The key to this broccoli pasta with shrimp is not overcooking the seafood. Shrimp cook incredibly quickly—just 1-2 minutes per side until they turn pink and opaque. Remove them from the heat immediately when done, as they’ll continue cooking slightly from residual heat. Overcooked shrimp become rubbery and tough, so err on the side of undercooking rather than overcooking.

Creating a Silky Sauce: The magic of this dish happens when you combine the pasta water with the lemon and olive oil. Reserve at least 1 cup of starchy pasta water before draining your pasta. This starchy liquid helps create a silky emulsion when combined with the olive oil and lemon juice, coating every strand of pasta perfectly. Add the pasta water gradually until you reach your desired consistency.

Timing Is Everything: For optimal texture, cook the broccoli until it’s bright green and just tender-crisp. This preserves its nutritional value and provides a pleasant contrast to the softer pasta. The entire dish should come together in a coordinated sequence—start the pasta, then prep the shrimp and broccoli while it cooks, so everything finishes at approximately the same time for the freshest result.

Instructions

Step 1: Cook the Pasta

Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, usually 8-10 minutes. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta but don’t rinse it—the starch helps the sauce adhere better.

Step 2: Prepare the Shrimp

While the pasta cooks, pat the shrimp dry with paper towels and season with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer (work in batches if necessary) and cook for 1-2 minutes per side until they turn pink and opaque. Transfer to a plate and set aside.

Step 3: Cook the Broccoli

In the same skillet, add 1 tablespoon of olive oil. Add the broccoli florets and cook for 3-4 minutes until bright green and slightly tender. Add 2 tablespoons of water to the pan and cover for 1 minute to steam the broccoli. Remove the lid and continue cooking until the water evaporates and the broccoli is tender-crisp.

Step 4: Create the Sauce

Reduce the heat to medium-low and add the remaining tablespoon of olive oil to the skillet. Add the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant (be careful not to burn the garlic). Pour in the lemon juice and zest, stirring to combine and scraping up any flavorful bits from the bottom of the pan.

Step 5: Combine Everything

Add the drained pasta to the skillet along with ¼ cup of the reserved pasta water, tossing to coat. Return the shrimp to the pan, then add the Parmesan cheese and another ¼ cup of pasta water, tossing continuously until a silky sauce forms. If the pasta seems dry, add more pasta water as needed. Taste and adjust seasoning with salt and pepper.

Step 6: Finish and Serve

Remove from heat and stir in the fresh parsley. Serve the Lemon and Broccoli Pasta with Shrimp immediately, topped with additional Parmesan cheese and a sprinkle of lemon zest if desired. For an extra punch of flavor, offer lemon wedges on the side.

Variations

Creamy Version: For a richer take on this Lemon and Broccoli Pasta with Shrimp, add ½ cup of heavy cream or cream cheese when combining all ingredients. This creates a luscious sauce that beautifully coats each strand of pasta while still maintaining the bright lemon flavor.

Vegetarian Option: Skip the shrimp and double the broccoli, or substitute with sautéed mushrooms for a meaty texture without the seafood. Add some toasted pine nuts or walnuts for extra protein and a delightful crunch that complements the pasta beautifully.

Spicy Garlic Version: For heat lovers, double the red pepper flakes and add 2-3 additional garlic cloves. The increased intensity of the garlic and spice creates a more robust flavor profile that pairs wonderfully with the cooling effects of the lemon and broccoli.

Storage and Serving

Store leftover Lemon and Broccoli Pasta with Shrimp in an airtight container in the refrigerator for up to 2 days. The lemon flavor may intensify over time, which many people actually enjoy. When reheating, add a splash of water or chicken broth and warm gently over medium-low heat to prevent the shrimp from becoming tough.

For the perfect meal presentation, serve this pasta in warm bowls with a simple side salad dressed with olive oil and lemon juice to complement the main dish. A chilled glass of Pinot Grigio or Sauvignon Blanc makes an excellent pairing, enhancing the citrus notes in the pasta.

Transform leftovers into a delicious pasta salad by chilling completely and adding some fresh cherry tomatoes, cucumber, and a drizzle of additional olive oil. This creates a refreshing next-day lunch option that tastes just as good as the original hot dish.

FAQs

Can I use frozen shrimp for this recipe?
Yes! Thaw frozen shrimp overnight in the refrigerator or under cold running water. Pat them thoroughly dry before cooking to ensure proper browning and to prevent them from becoming rubbery.

What can I substitute for broccoli?
Asparagus, broccolini, or green peas make excellent substitutions that maintain the fresh, green element of this Lemon and Broccoli Pasta with Shrimp. Adjust cooking times accordingly as these vegetables cook at different rates.

Is there a dairy-free option for this recipe?
Absolutely! Skip the Parmesan and instead add 2 tablespoons of nutritional yeast for a cheesy flavor, plus a handful of toasted breadcrumbs for texture. The dish remains delicious without any dairy at all.

How can I make this dish ahead of time?
Cook the pasta and broccoli slightly under al dente, and sauté the shrimp. Store components separately, then combine and finish the dish with the sauce just before serving, adding a splash of fresh pasta water to revive the consistency.

Can I use other types of pasta?
Any medium pasta shape works well in this recipe. Try farfalle, fusilli, or penne, which all capture the sauce nicely. Whole wheat or gluten-free pastas are also suitable alternatives for dietary restrictions.

Print