Creamy Shrimp and Broccoli Pasta
A delightful dish of tender shrimp and fresh broccoli in a rich, creamy sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 8 oz pasta Any pasta type can be used
- 8 oz shrimp, peeled and deveined Fresh or frozen shrimp can be used
- 2 cups broccoli florets Fresh broccoli works best
- 1 cup heavy cream For a lighter option, use half-and-half
- 1 cup grated Parmesan cheese Additional cheese can be sprinkled on top when serving
- 2 cloves garlic, minced Adjust according to taste preference
- 2 tablespoons olive oil For sautéing garlic and shrimp
- Salt and pepper to taste Season according to preference
- Fresh parsley, for garnish Adds color and freshness to the dish
Instructions
Cooking Steps
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add the shrimp to the skillet and cook until pink, about 3-4 minutes.
- Stir in the broccoli and cook for an additional 2-3 minutes until tender.
- Pour in the heavy cream and bring to a simmer.
- Stir in the Parmesan cheese until melted and the sauce is creamy.
- Toss the cooked pasta into the sauce, mixing until well coated.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
To store leftovers, keep in an airtight container in the fridge for up to 3 days. For best results, consume fresh but can be reheated with a splash of cream if the sauce thickens too much.