This garlic shrimp broccoli pasta tosses juicy shrimp, tender green florets, and linguine in a light garlic and olive oil sauce with a hint of paprika, ready in about thirty minutes.
Shrimp cook in only a few minutes, and the broccoli boils right in the pasta pot, so the dish needs one pot and one skillet. It is a light but satisfying weeknight dinner for four that tastes bright and savory.
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Why This Garlic Shrimp Broccoli Pasta Recipe Works
Cooking the broccoli in the pasta water for the last three minutes saves a pan and gives the florets a tender, vivid finish.
Garlic softens in warm olive oil before the shrimp go in, which flavors the oil that coats every strand of pasta.
Shrimp cook so fast that the whole sauce comes together in about five minutes, so you can drain the pasta while the shrimp finish.
Ingredients for Garlic Shrimp Broccoli Pasta
- You need one pound of large peeled and deveined shrimp, eight ounces of linguine, two cups of broccoli florets, four cloves of garlic, two tablespoons of olive oil, and one teaspoon of paprika.
- Salt, black pepper, and a few spoonfuls of grated Parmesan finish the dish. Keep half a cup of the starchy pasta water, which turns the oil into a silky sauce.
Shrimp. Large shrimp stay juicy and cook in two to three minutes, so pat them dry and they will sear instead of steaming.
Linguine. Long noodles pick up the garlic oil, and fettuccine or spaghetti work the same way.
Broccoli. Small florets cook evenly and catch bits of garlic and oil.
Garlic. Fresh garlic gives a sweet, rounded flavor, and keeping the heat gentle prevents bitterness.
Paprika. A teaspoon adds mild warmth and a rosy color to the shrimp.
How to Make Garlic Shrimp Broccoli Pasta
1. Cook the pasta. Boil the linguine in salted water, adding the broccoli for the last three minutes, then save half a cup of the water and drain.
2. Warm the garlic. Heat the olive oil in a large skillet over medium heat and cook the garlic for thirty seconds until fragrant.
3. Season the shrimp. Toss the shrimp with paprika, salt, and pepper, then add them to the skillet in a single layer.
4. Cook the shrimp. Cook for two to three minutes, turning once, until pink and opaque and firm at 145 F.
5. Toss. Add the pasta and broccoli to the skillet and toss with a splash of the reserved water until glossy.
6. Finish. Taste, adjust the seasoning, and serve hot with Parmesan on top.
Keep everything within reach before you start, because shrimp cook faster than most cooks expect. Have the garlic minced, the shrimp dry, and the colander in the sink so that nothing waits while the pan sits hot. This simple preparation is the difference between tender shrimp and tough ones.
How to Serve Garlic Shrimp Broccoli Pasta
Serve in warm bowls with a crisp house salad and garlic bread. Roasted asparagus adds another green side, and peach lemonade suits a warm evening.
How to Store and Reheat Garlic Shrimp Broccoli Pasta
Cool leftovers within two hours and refrigerate them in an airtight container for up to three days. Reheat gently in a skillet over low heat with a splash of water, just until hot at 165 F, to avoid rubbery shrimp. Freezing is not recommended for this dish because the shrimp lose their texture.
Tips and Variations for Garlic Shrimp Broccoli Pasta
Flag the allergens. This dish contains shellfish and wheat, and the optional Parmesan adds milk, so check every label.
Do not taste raw shrimp. Keep raw shrimp on a separate board from other foods until it is cooked to 145 F.
Thaw safely. Thaw frozen shrimp overnight in the refrigerator or in cold water, never on the counter.
Do not overcook. Shrimp turn rubbery fast, so remove the pan from heat as soon as they curl into a loose C.
Dry the shrimp. Blot with paper towels so they brown instead of steam.
Add heat. A pinch of red pepper flakes in the oil adds a gentle kick.
Add lemon. A squeeze of lemon at the end brightens the flavor.
Check trusted guidance. Read the FDA safe food handling guidance for safe seafood temperatures and storage.
Season in layers. Add a pinch of salt to the pasta water and another to the shrimp, then taste the finished dish and adjust only if it needs more.
Frequently Asked Questions About Garlic Shrimp Broccoli Pasta
Can I use frozen shrimp for garlic shrimp broccoli pasta?
Yes. Thaw them in the refrigerator, drain well, and pat dry before cooking.
How do I keep garlic shrimp broccoli pasta from drying out?
Reserve pasta water and add a splash when tossing, since the starch keeps the sauce silky.
Can I make garlic shrimp broccoli pasta without wine or cream?
Yes. This version uses only olive oil, garlic, and pasta water, so it is already light.
What pasta shape works well?
Linguine, spaghetti, or fettuccine hold the oil sauce well, and short shapes like penne also work.
Can I add more vegetables?
Yes. Bell pepper strips or snap peas can cook with the shrimp for extra color and crunch.
Garlic Shrimp Broccoli Pasta
Equipment
- Large pot
- Large skillet
- Colander
Ingredients
Main Ingredients
- 1 lb large shrimp peeled and deveined
- 2 tbsp olive oil
- 1 tsp paprika
- 8 oz linguine dry
- 2 cup broccoli florets
- 4 cloves garlic minced
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup grated Parmesan cheese optional
Instructions
Cooking
- Boil. Cook the linguine in salted water, adding the broccoli for the last 3 minutes. Save 1/2 cup of the water and drain.
- Warm. Cook the garlic in the olive oil over medium heat for 30 seconds.
- Sear. Add the shrimp with paprika, salt, and pepper and cook 2 to 3 minutes until pink and opaque.
- Toss. Add the pasta and broccoli with a splash of pasta water and toss until glossy.
- Serve. Top with Parmesan and serve hot.
