Description
A delightful pasta dish featuring fresh broccoli and succulent shrimp in a zesty lemon sauce, perfect for busy weeknights or dinner parties.
Ingredients
Scale
- 12 ounces spaghetti or preferred pasta
- 1 teaspoon salt (for boiling water)
- 3 cups broccoli florets
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- Zest of 1 lemon
- Juice of 2 lemons (about 1/4 cup)
- 1/2 cup pasta cooking water
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped for garnish
- Extra Parmesan cheese for serving
Instructions
- Cook the pasta and broccoli in boiled salted water for 8-10 minutes until al dente, reserving 1/2 cup of cooking water before draining.
- Heat olive oil in a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until pink and opaque.
- Add butter and additional olive oil to the skillet, sautéing garlic and red pepper flakes for about 1 minute.
- Stir in the lemon zest and juice, cooking for another minute.
- Combine the pasta and broccoli with shrimp, reserved pasta water, and Parmesan cheese, tossing to coat.
- Garnish with fresh parsley and more Parmesan before serving hot.
Notes
Serve with a side salad or garlic bread for a complete meal. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 150mg