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
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
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 180 mg
