This Shrimp Broccoli Pasta is a light yet flavour-packed dish perfect for a quick weeknight dinner. Juicy shrimp, fresh broccoli, and sweet cherry tomatoes come together with garlic, butter, and lemon for a refreshing pasta experience.
Ingredients
- 250g pasta
- 150g broccoli
- 150g shrimp
- 100g cherry tomatoes
- 2 garlic cloves
- Knob of butter
- Juice of 1/2 lemon
- 1 ladle of pasta water
- Spices (salt, paprika, chili)
- Fresh basil
Instructions
- Cook pasta according to package instructions until al dente. Reserve 1 ladle of pasta water and drain the rest.
- While pasta is cooking, steam or blanch the broccoli for 2–3 minutes until bright green and tender-crisp.
- In a large pan, melt the butter over medium heat and sauté minced garlic until fragrant.
- Add shrimp and season with salt, paprika, and chili. Cook until pink and fully cooked through.
- Add cherry tomatoes and cook until slightly softened.
- Toss in the cooked broccoli, followed by the pasta and reserved pasta water. Mix well.
- Drizzle with lemon juice, sprinkle with fresh basil, and toss again before serving.
Q&A
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp—just make sure to thaw and pat them dry before cooking to avoid excess water in the pan.
What pasta shape works best?
Spaghetti, linguine, or penne all work well. Choose your favourite!
Can I make this dish vegetarian?
Absolutely! Simply skip the shrimp and add more vegetables like zucchini or mushrooms.
Can I replace butter with olive oil?
Yes, olive oil works well and gives the dish a slightly lighter taste.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water or broth.