Shrimp W/ Broccoli Pasta Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz pasta and cook according to package al dente time (usually 8–12 minutes). Reserve 1 cup of starchy pasta cooking water, then drain pasta and set aside.

Blanch broccoli

During the last 2–3 minutes of the pasta cook time, add the 3 cups broccoli florets to the pot with the pasta so they become bright green and tender-crisp. Drain broccoli with the pasta and set both aside together. If you prefer firmer broccoli, remove earlier; for softer, let cook a minute longer.

Pat shrimp dry with paper towels and season lightly with 1/2 tsp salt and 1/2 tsp black pepper. If you chose the Cajun option, toss shrimp with 1 tablespoon Cajun seasoning instead of the salt/pepper or in addition to a light salt.

Heat a large (12-inch) skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When butter has melted and oil is shimmering, add shrimp in a single layer (work in batches if necessary). Cook shrimp 1.5–2 minutes per side until pink and opaque and a light golden crust forms. Remove shrimp to a plate and tent with foil to keep warm.

Alfredo sauce option

In the same skillet over medium heat, add a little of the reserved pasta water (2–3 tablespoons) to deglaze and scrape up browned bits. Pour in 2 cups Alfredo sauce and 2–4 tablespoons reserved pasta water as needed to thin to desired consistency. Add 3 minced garlic cloves and cook gently 1–2 minutes to warm and marry flavors. Return shrimp, pasta, and broccoli to the skillet, toss to coat and heat through 1–2 minutes. Finish with lemon zest, 1 tablespoon lemon juice, chopped parsley, and additional salt/pepper to taste.

Spaghetti tomato sauce option

In the skillet over medium heat, add 1 tablespoon olive oil and 3 minced garlic cloves; cook 30 seconds until fragrant. Pour in 2 cups spaghetti/tomato sauce and 1/4 cup reserved pasta water, stir and simmer 2–3 minutes. Return shrimp, pasta, and broccoli to the skillet, toss to combine and heat through 1–2 minutes. Finish with 1 tablespoon lemon juice, chopped parsley, and adjust seasoning with salt and pepper to taste. Add red pepper flakes if desired.

Original Cajun option

After cooking shrimp (which were seasoned with Cajun), wipe pan if very charred and return to medium heat. Add 1 tablespoon butter and 3 minced garlic cloves and cook briefly. Add 1/2 cup reserved pasta water and 1 cup heavy cream (or 2 cups Alfredo if you want richer sauce) and 1 teaspoon Cajun seasoning; simmer to thicken about 2–3 minutes. Return pasta, broccoli, and shrimp and toss to coat, adding up to 1/4 cup more pasta water to loosen. Finish with 1 tablespoon lemon juice and parsley; adjust Cajun seasoning and salt to taste.

Taste once more for seasoning and texture. If sauce seems too thick, add reserved pasta water 1 tablespoon at a time until it reaches desired silkiness. Plate portions and garnish with additional parsley, a light sprinkle of black pepper, and an optional squeeze of lemon.

Serve immediately while hot. Leftovers keep covered in the refrigerator for up to 2 days; reheat gently to avoid overcooking shrimp.