Lemon and Broccoli Pasta Shrimp

This is my go-to dinner when I want something cozy and impressive without a heavy cream sauce. The fire-roasted tomatoes give the sauce a deeper flavor right away, and the lemon keeps everything bright so it doesn’t feel weighed down.

It’s also a great “solo dinner” recipe, but it works just as well for family night. If someone in your house isn’t into shrimp, you can keep the shrimp separate and toss their portion with extra broccoli and Parmesan (easy fix!).

And since the whole thing comes together fast, it’s perfect for busy weeknights when you still want dinner to feel special!

Before You Get Started

Here are a few things worth knowing before you start cooking so everything goes smoothly.

• Time-saving prep: Buy shrimp that’s already peeled and deveined, and use pre-cut broccoli florets to make this extra fast.
• Frozen broccoli: Frozen broccoli works, just reduce the simmer time slightly and let the sauce boil a bit longer if it gets watery.
• Shrimp size: Large or extra-large shrimp are easier to keep tender and look great in the finished pasta.
• Drain the tomatoes: Draining the fire-roasted tomatoes keeps the sauce from getting too thin.

How to Make Lemon Garlic Shrimp and Broccoli Pasta

Here’s a quick overview of how to pull this recipe together step-by-step.

1. Cook The Pasta

Boil pasta in salted water until just al dente, then drain and set aside.

2. Sear The Shrimp

Heat olive oil in a skillet over medium-high heat. Season shrimp with salt and pepper, then cook quickly in batches until just pink and opaque, about 2 minutes per side.

• Pro tip: The key is cooking the shrimp quickly and adding it back at the end so it stays perfectly tender, not rubbery!

3. Simmer The Broccoli And Sauce

Add broccoli, chicken broth, lemon juice, and garlic to the skillet and simmer until the broccoli is tender and the liquid reduces by about half.

4. Toss Everything Together

Lower the heat, then add the shrimp, drained fire-roasted tomatoes, and pasta. Toss for 1 to 2 minutes until warmed through, then finish with Parmesan cheese.

Recipe Tips and Tricks

Here are the best tips and pro tricks to help this recipe turn out perfectly every time.

• Add heat: Red pepper flakes or a spoon of Calabrian chili paste is amazing with the lemon and garlic.
• Make it creamier: Stir in a little reduced-fat cream cheese, or replace part of the broth with milk, half-and-half, or nonfat evaporated milk.
• Extra punch: Add capers, chopped roasted red peppers, or artichoke hearts for more salty, briny flavor.
• Cheese swap: Try crumbled goat cheese or torn fresh mozzarella instead of Parmesan for a different finish.
• Herb finish: Fresh basil or parsley added at the end makes it taste extra fresh.

Serving Ideas

Here are some easy and delicious ways to serve this recipe.

Storage & Reheating

Here’s how to store, reheat, and enjoy your leftovers.

• Storage: Cool completely, then refrigerate in an airtight container for up to 3 days.
• Freezer: Not ideal since shrimp can get a little tough and pasta softens, but it works in a pinch for up to 2 months.
• Reheating: Reheat gently in a skillet with a splash of broth or water, or microwave in short bursts so the shrimp doesn’t overcook.
• Leftovers: Turn leftovers into a pasta salad with extra lemon and olive oil, or toss with arugula for an easy next-day lunch.