Bright, zesty, and absolutely brimming with flavor, Lemon Pepper Shrimp and Broccoli Pasta is the kind of recipe you turn to when dinner needs to be both impressive and easy. Tender shrimp are tossed with vibrant broccoli, swirled through pasta, and kissed with plenty of lemon, garlic, and pepper for a dish that’s every bit as satisfying as it is fresh. Whether you’re on the hunt for a speedy weeknight meal or want to wow your guests with little effort, this gorgeous pasta brings color and zing to the table in under 30 minutes.

Lemon Pepper Shrimp and Broccoli Pasta Recipe - Recipe Image

Ingredients You’ll Need

Here’s the beauty of Lemon Pepper Shrimp and Broccoli Pasta: the ingredient list is straightforward, but each element truly shines. From the sweet snap of the shrimp to the cozy Parmesan finish, every item adds an essential layer of taste or texture.

12 oz spaghetti or linguine: Choose your favorite long pasta for a satisfying base that holds up well to the garlicky lemon sauce.
1 lb large shrimp, peeled and deveined: Fresh or frozen works here—just make sure they’re cleaned and ready to cook.
3 cups broccoli florets: Bright green, crisp-tender broccoli adds nutrition and a pleasant crunch.
3 tbsp olive oil, divided: The backbone of our skillet sauce, lending richness and silkiness to each bite.
3 cloves garlic, minced: Fresh garlic infuses the whole dish with irresistible aroma and subtle spice.
1 tsp lemon zest: Don’t skip this! The zest brings a cheerful burst of citrus that makes everything pop.
3 tbsp fresh lemon juice: The juice brings brightness and cuts through the richness of the cheese and oil.
1/2 cup grated Parmesan cheese: Choose real Parmigiano-Reggiano for the best salty, nutty finish.
1 tsp freshly cracked black pepper: Essential for the signature peppery zing that defines this dish.
Salt, to taste: Just enough to balance and enhance the flavors throughout.
Fresh parsley, chopped, for garnish: A sprinkle at the end gives a fresh, herbaceous note and pretty color.

How to Make Lemon Pepper Shrimp and Broccoli Pasta

Step 1: Cook the Pasta and Broccoli

Start by bringing a big pot of salted water to a rolling boil—this gives your pasta plenty of room to move and seasons it from the inside out. Add your spaghetti or linguine, and when there are three minutes left on the timer, toss in the broccoli florets. They’ll cook together, making weeknight life even simpler. Drain everything together (remember to reserve half a cup of that starchy pasta water—it’s liquid gold for the sauce), and keep it close by.

Step 2: Season and Sear the Shrimp

While the pasta is doing its thing, pat your shrimp dry with a paper towel—this ensures you’ll get a golden sear instead of a sad steam. Sprinkle the shrimp generously with salt and half of your cracked black pepper. Heat two tablespoons of olive oil in a large skillet over medium-high heat, then add the shrimp in a single layer. Cook for one to two minutes on each side, just until they turn a gorgeous pink and curl up. Set your perfectly cooked shrimp aside on a plate.

Step 3: Build the Lemony Pepper Sauce

Now dial the heat down to medium and swirl in the remaining tablespoon of olive oil. Add the minced garlic and give it a quick sauté—just thirty seconds—to wake up its flavor without browning. Next, pour in the lemon juice, sprinkle in the zest and the rest of the black pepper, and add that reserved pasta water. Stir everything together, scraping up any little golden bits from the bottom of the skillet to create a tangy, aromatic base.

Step 4: Toss Everything Together

Add your drained pasta and broccoli directly into the skillet, followed by the Parmesan cheese. With a good set of tongs, toss everything like you mean it. You want noodles and broccoli to soak up every bit of that lemony, garlicky sauce. Return the shrimp to the party, give everything another few tosses to warm through, and taste for seasoning.

Step 5: Finish and Serve

Once everything is piping hot and beautifully coated, take the skillet off the heat. Transfer the Lemon Pepper Shrimp and Broccoli Pasta to a serving platter or individual bowls. Finish with a generous sprinkle of chopped fresh parsley, and if you love extra kick, add a pinch of red pepper flakes or another drizzle of good olive oil.

How to Serve Lemon Pepper Shrimp and Broccoli Pasta

Garnishes

A flourish of freshness and color transforms this dish from simple supper to total showstopper. Scatter over lots of chopped parsley for brightness, and maybe shave a little more Parmesan right before serving for melty richness. A grating of extra lemon zest works wonders if you adore citrus.

Side Dishes

You really don’t need much on the side, but a crisp green salad tossed in a punchy vinaigrette makes the ideal companion. Warm, crusty bread or garlic knots are also fantastic—perfect for mopping up every last drop of that dreamy lemon sauce.

Creative Ways to Present

For a restaurant-worthy feel, try twirling the pasta into little nests with tongs and nestling the shrimp right on top. Or, serve the Lemon Pepper Shrimp and Broccoli Pasta family-style in a gorgeous shallow platter, letting everyone dig in and help themselves. For extra flair, garnish each plate with lemon wedges and a handful of microgreens.

Make Ahead and Storage

Storing Leftovers

Pop any leftovers into an airtight container and refrigerate—Lemon Pepper Shrimp and Broccoli Pasta keeps beautifully for up to two days. The flavors meld and deepen, making for a truly tasty next-day lunch.

Freezing

While the pasta and broccoli don’t freeze as perfectly as some heartier dishes, you can freeze portions if you need to. Place cooled servings in freezer-safe containers and pop them in the freezer for up to a month. For best results, avoid freezing for longer than that and remember the texture may soften after thawing.

Reheating

To reheat, add a splash of water or broth to your pasta and warm gently in a skillet over medium heat, stirring often. This helps revive the sauce’s silkiness and keeps the shrimp from overcooking. The microwave also works well—just heat in short bursts and give things a good stir to distribute warmth evenly.

FAQs

Can I use frozen shrimp for Lemon Pepper Shrimp and Broccoli Pasta?

Absolutely! Just be sure to fully thaw and pat them dry before cooking. Frozen shrimp are a huge time-saver and work wonderfully in this recipe.

Is it possible to make this dish gluten-free?

Yes! Simply swap in your favorite gluten-free pasta. The lemony, peppery sauce pairs perfectly with most types, so go ahead and tailor the recipe to your dietary needs.

What can I use instead of broccoli?

If broccoli isn’t your favorite, try asparagus cuts, snap peas, or even baby spinach. Those veggies will still soak up all the zesty flavors and keep the dish colorful and fresh.

Does this taste too acidic with all the lemon?

Not at all. The Parmesan mellows the tartness, and paired with the olive oil and pasta, the lemon flavor is bright but balanced. Taste as you go, and add the juice gradually if you prefer a subtler zing.

Can I add extra protein to Lemon Pepper Shrimp and Broccoli Pasta?

Certainly! For even more hearty protein, toss in some sautéed chicken breast, or even a handful of white beans if you’d like a pescatarian-friendly boost.

Final Thoughts

I hope you’re as excited as I am to pull together a batch of Lemon Pepper Shrimp and Broccoli Pasta. It’s the kind of dinner that’s packed with zesty joy, comes together quickly, and feels just a little bit special every single time. Go on—give it a swirl and savor every bite!

Lemon Pepper Shrimp and Broccoli Pasta Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A delightful and flavorful dish featuring succulent shrimp and tender broccoli in a zesty lemon pepper sauce, served over a bed of pasta. This Lemon Pepper Shrimp and Broccoli Pasta is a perfect balance of citrusy brightness and savory notes, making it a satisfying meal for any occasion.

Ingredients

Scale

For the Pasta:

12 oz spaghetti or linguine

For the Shrimp:

1 lb large shrimp, peeled and deveined
3 tbsp olive oil, divided
3 cloves garlic, minced
1 tsp lemon zest
3 tbsp fresh lemon juice
1/2 cup grated Parmesan cheese
1 tsp freshly cracked black pepper
Salt to taste
Fresh parsley, chopped for garnish

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, adding broccoli florets during the last 3 minutes of cooking. Drain, reserving 1/2 cup pasta water.
Cook the Shrimp: Meanwhile, pat shrimp dry and season with salt and half the black pepper. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add shrimp and cook 1–2 minutes per side until pink and opaque. Remove and set aside.
Prepare the Sauce: Reduce heat to medium, add remaining 1 tbsp olive oil, then sauté garlic for 30 seconds. Stir in lemon juice, lemon zest, remaining black pepper, and reserved pasta water.
Combine and Serve: Add pasta, broccoli, and Parmesan cheese, tossing until well coated. Return shrimp to skillet, toss again, and heat through. Garnish with parsley before serving.

Notes

For extra flavor, sprinkle with red pepper flakes or drizzle with extra virgin olive oil before serving.
Whole wheat pasta works well for a higher-fiber version.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-inspired