4.9 from 57 votes
Creamy Shrimp and Broccoli Pasta
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 585 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.