Creamy Shrimp and Broccoli Pasta
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Raise your hand if you’re a Creamy Pasta dish lover! Haha! Well if you’re reading this now, then I’m guessing that you are. 🙂
I absolutely love a creamy pasta dish. And for this Creamy Shrimp and Broccoli Pasta, I’ve made a garlic-y bechamel sauce and added in some parmesan cheese. And to top it off, I also added in some broccoli and sauteed shrimp. As for the broccoli, I blanched it only for a few minutes to not overcook it and maintain some crispness. And for the shrimp, I love to give them a squeeze of lemon. It’s certainly not a must, but I think it compliments the shrimp well. The amount of shrimp that you add and the size of the shrimp you use is totally up to you. Some people like more. Some people like less. If you’re not a shrimp fan, then please feel free to omit it or add in some other veggies instead.
As for the pasta, I used Fettuccine, but you can obviously use whatever type of pasta that you prefer. I typically add a little more freshly grated parmesan cheese on top when it’s time to serve. I highly encourage you to serve this as soon as it’s done cooking. If the sauce begins to get too thick, then simply add in a little water or milk to thin it out some.
If you enjoyed this Creamy Shrimp and Broccoli Pasta, then you may also enjoy Creamy Tomato Campanelle Pasta.
Get the Recipe: Creamy Shrimp and Broccoli Pasta
Ingredients
- salt, to taste
- 8 ounces dried pasta, such as fettuccine
- 4 cups broccoli, cut into florets
- ½ - 1 pound large shrimp , shells removed and de-veined and cleaned
- ½ teaspoon dried Italian herb seasoning
- a drizzle of neutral oil, such as vegetable or canola oil
- the juice from ½ medium lemon
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups half and half
- ½ cup freshly grated Parmesan cheese, plus more for topping if desired
- 1 pinch red chili flakes, optional
- freshly ground black pepper, to taste
Equipment
- 1 Large Pot
- 1 Large Skillet
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions. 3 minutes prior to the pasta being done, add the broccoli into the pot with the pasta and blanch until bright green and fork-tender. Reserve 1 cup of pasta water and set to the side. Drain both the pasta and broccoli and set to the side.
- To prepare the shrimp: Combine the shrimp and dried Italian herb seasoning in a medium bowl and season lightly with salt and pepper.
- Heat oil in a large skillet over medium-low heat. Add in shrimp and sauté until opaque in color and slightly browned, about 2 to 3 minutes on both sides. Squeeze with lemon juice on top. Transfer to a plate, cover and set to the side.
- Carefully wipe the same skillet clean and place over low heat. Add in the butter. Once melted, add in the garlic and sauté until fragrant, about 1 minute. Stir in the flour and sauté for a few more minutes. Slowly pour in the half and half and stir until the sauce begins to thicken slightly, about 2 to 3 minutes.
- Add in the freshly grated Parmesan and a pinch of red chili flakes and stir until the cheese is melted. Taste and season with salt and pepper to taste.
- Stir in the cooked pasta and 1 cup of pasta water. Lightly fold in shrimp and broccoli.
- Serve immediately and sprinkle with some more Parmesan on top, if desired.
Notes
Love a creamy pasta dish! Especially when the weather cools. This looks wonderful!
Me toooo! I agree. Perfect time of the year for them..and thank you! 🙂 I appreciate you! <3