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Shrimp and Broccoli Penne

A fast and easy weeknight dinner recipe, the whole family will love this lemony, garlicky, shrimp and broccoli penne pasta.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 445 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 8 ounces whole wheat penne (cooked according to package instructions)
  • ¼ cup extra virgin olive oil (divided)
  • 1 pound raw shrimp (peeled and deveined)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 cloves garlic (grated)
  • 2 large heads broccoli – cut into florets (about 4 cups)
  • 1 juice and zest of lemon
  • Parmesan Cheese (minced parsley or basil and red chili flakes – to serve)
  • chili flakes and parmesan cheese (optional garnish)

Instructions

    Cup of Yum
  1. Cook pasta according to package instructions, adding the broccoli to cook during the last 3 to 4 minutes. Strain and set aside.
  2. Pat shrimp dry with paper towel then sprinkle evenly with salt and pepper.
  3. Heat 2 tablespoons of the olive oil in a large, deep skillet over medium-high heat. Add garlic and heat for 30 seconds to release aroma then add the shrimp.
  4. Sauté shrimp in the pan until they turn pink, just 3-4 minutes total, being careful not to overcook.
  5. Add reserved pasta and broccoli to the pan with the shrimp. Stir in remaining 2 tablespoons olive oil, lemon zest, and lemon juice. Toss well and add more salt or pepper to taste.
  6. Serve with parmesan cheese, minced herbs, and red chili flakes.

Nutrition Information

Calories 445kcal (22%) Carbohydrates 47.7g (16%) Protein 32.2g (64%) Fat 17.7g (27%) Saturated Fat 1.8g (9%) Polyunsaturated Fat 16g Cholesterol 155mg (52%) Sodium 754mg (31%) Fiber 6.1g (24%) Sugar 0.4g (1%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 445

% Daily Value*

Calories 445kcal 22%
Carbohydrates 47.7g 16%
Protein 32.2g 64%
Fat 17.7g 27%
Saturated Fat 1.8g 9%
Polyunsaturated Fat 16g 94%
Cholesterol 155mg 52%
Sodium 754mg 31%
Fiber 6.1g 24%
Sugar 0.4g 1%

* Percent Daily Values are based on a 2,000 calorie diet.