This creamy shrimp pasta with broccoli has a velvety parmesan cheese sauce that is light but still comforting.
It is full of flavor and easy to put together. The dish is colorful to look at and only takes about 15 minutes to get it on the table.
Combining shrimp with pasta gives a lovely delicate flair to the dish that makes it perfect for any special occasion.
In the time that it takes to boil your spaghetti, the rest of the dish comes together in a non stick pan.
It will soon become one of your favorite pasta recipes.
What's for dinner tonight? Shrimp pasta with broccoli in a creamy cheese sauce that is full of flavor but light in calories. Get the recipe on The Gardening Cook. 🥠🌿🧀 Click To Tweet
Making creamy shrimp pasta with broccoli
This dish is comfort food at its best. My collection of getting dinner on the table in 30 minutes (or less) just got a new member!
I chose parmesan Reggiano cheese because it has so much flavor. You can use a small amount and still have lots of yummy cheesy taste. This helps to keep the calories down while delivering a great taste.
This dish has a bit of an Alfredo flavor going but the base of the sauce is made with chicken broth instead of cream, with just a small amount of great tasting cheese.
It works out at less than 600 calories a serving which is quite low for a cheese and pasta based recipe.
My fresh herbs are growing well right now, so I added fresh basil, oregano, and thyme to give the dish a hint of Italian flavor. If you don’t have fresh herbs, you can use 1 tablespoon of dried Italian seasoning instead.
Both oregano and thyme are perennial herbs that come back each year, but the basil is an annual that needs a new plant each spring.
Fresh herbs add so much more flavor to a dish. You just can’t get the same taste with dried herbs, since they lose flavor quickly once opened.
There is so much to do this time of the year, that it’s wonderful to have a great tasting recipe that is so quick to make.
And the flavor of this shrimp pasta? Oh, my, yes! It is creamy and fresh with a velvety sauce that compliments the shrimp beautifully.
I love that this recipe is versatile. Use what you have in your pantry. I have had the dish with both fettuccini and spaghetti and my family loved both versions.
Want more vegetables? I’ve also made this dish with mushrooms and we love it, as well.
The recipe is perfect for a busy weeknight, but also great for any special occasion.
Pin this shrimp pasta with broccoli recipe
Would you like a reminder of this delicious pasta recipe with shrimp? Just pin this image to one or your cooking boards on Pinterest so that you can easily find it later.
Admin note: this recipe for shrimp pasta appeared on the blog in April of 2013. I have updated the post to add a recipe card with nutritional photos, all new photos and a video for you to enjoy.
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What toppings do you like to use on creamy pasta dishes? Please leave your ideas in the comments below.
- 8 ounces uncooked pasta (I have used both spaghetti and fettuccini and both work well.)
- 2 cups of broccoli florets
- 1 medium onion, chopped
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 pound uncooked medium shrimp, peeled and deveined
- 1/2 cup chicken broth
- 1 tablespoon fresh basil
- 1 teaspoon of fresh thyme
- 1 tablespoon fresh oregano
- 1/2 teaspoon sea salt
- 1/4 tsp cracked black pepper
- 1/2 cup grated Parmesan Regiano cheese, divided
- 1 tablespoon of butter
- Cracked black pepper to finish
- Cook pasta according to package directions.
- Meanwhile, saute the mushrooms, broccoli florets and onion in olive oil in a large non stick skillet until tender. Add garlic; cook 1 minute longer.
- Add the shrimp, broth and fresh herbs. Bring to a boil.
- Reduce heat; and cook for 4-5 minutes or until sauce is slightly thickened and shrimp turn pink.
- Stir in 1/4 cup of the cheese and the butter.
- Drain the pasta and toss with shrimp mixture. Sprinkle with remaining the cheese.
- Finish with cracked black pepper if desired.
Amount Per Serving: Calories: 589Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 265mgSodium: 1812mgCarbohydrates: 56gFiber: 5gSugar: 4gProtein: 41g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.