Creamy Shrimp and Broccoli Pasta

Name: Creamy Shrimp and Broccoli Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 8 ounces uncooked pasta; 1 pound uncooked (31-40/pound size) shrimp; 1 tablespoon olive oil; 1 tablespoon butter; 2 generous cups broccoli florets; 1 cup chicken broth; 8 ounces cream cheese; 4 cloves garlic; 1/4 teaspoon Italian seasoning; salt & pepper; freshly grated Parmesan cheese

User Reviews

4.9

57 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
585 kcal
Course
Main Course
Cuisine
American

Creamy Shrimp and Broccoli Pasta

Nina Acevedo

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This creamy shrimp and broccoli pasta recipe is quick and simple. It's made with cream cheese, garlic, and pantry staples for a low-effort, comforting meal!

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Ingredients

Servings

8 ounces uncooked pasta
1 pound uncooked (31-40/pound size) shrimp thawed & peeled
1 tablespoon olive oil
1 tablespoon butter
2 generous cups broccoli florets
1 cup chicken broth
8 ounces cream cheese softened and cut into cubes
4 cloves garlic minced
1/4 teaspoon Italian seasoning
salt & pepper to taste
freshly grated Parmesan cheese optional

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Instructions

Prep your shrimp. If they're frozen, add them to a colander and run under cool water until thawed.
Boil a salted pot of water for the pasta. Cook it al dente according to package directions.
Meanwhile, heat the oil and butter in a skillet over medium-high heat. Once the pan is hot, add the shrimp. Cook for 2 minutes/side and then take them out of the pan and transfer to a plate.
Add the broccoli to the pan and give it a good stir. Reduce the heat to medium. Cover the pan with a lid and let the broccoli cook for 3 minutes. If it's still too crisp for your liking, cover the pan for another minute or two. The broccoli may get a little brown on some parts, which I love because it adds extra flavor.
Take the pan off the heat and transfer the broccoli to the same plate as the shrimp.
Add the chicken broth, cream cheese, garlic, and Italian seasoning to the skillet. Return the pan to the heat and stir/whisk until the cream cheese has melted and it's a nice and creamy sauce.
Add the shrimp and broccoli back into the pan and let it heat through. Season the sauce with salt & pepper as needed. Drain the pasta and toss with the sauce (prior to draining the pasta, you can add a little pasta water to thin the sauce if needed). Serve immediately with parmesan cheese if desired.

Notes

I chopped my broccoli into fairly small florets and they were tender-crisp with the recommended cooking time.
Instead of regular salt, try using some Tony's seasoning or Lawry's seasoning salt.

Nutrition Information

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Calories 585kcal (29%) Carbohydrates 50g (17%) Protein 36g (72%) Fat 28g (43%) Saturated Fat 14g (70%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.1g Cholesterol 249mg (83%) Sodium 572mg (24%) Potassium 669mg (19%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 1136IU (23%) Vitamin C 42mg (47%) Calcium 172mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 585 kcal

% Daily Value*

Calories	585kcal	29%
Carbohydrates	50g	17%
Protein	36g	72%
Fat	28g	43%
Saturated Fat	14g	70%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Trans Fat	0.1g	5%
Cholesterol	249mg	83%
Sodium	572mg	24%
Potassium	669mg	14%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	1136IU	23%
Vitamin C	42mg	47%
Calcium	172mg	17%
Iron	2mg	11%