Creamy Shrimp and Broccoli Pasta

Raise your hand if you’re a Creamy Pasta dish lover! Haha! Well if you’re reading this now, then I’m guessing that you are. 🙂

I absolutely love a creamy pasta dish. And for this Creamy Shrimp and Broccoli Pasta, I’ve made a garlic-y béchamel sauce and added in some parmesan cheese. And to top it off, I also added in some broccoli and sautéed shrimp.  As for the broccoli, I blanched it only for a few minutes to not overcook it and maintain some crispness. And for the shrimp, I love to give them a squeeze of lemon. It’s certainly not a must, but I think it compliments the shrimp well. The amount of shrimp that you add and the size of the shrimp you use is totally up to you. Some people like more. Some people like less. If you’re not a shrimp fan, then please feel free to omit it or add in some other veggies instead.

As for the pasta, I used fettuccine, but you can obviously use whatever type of pasta that you prefer. I typically add a little more freshly grated parmesan cheese on top when it’s time to serve. I highly encourage you to serve this as soon as it’s done cooking. If the sauce begins to get too thick, then simply add in a little water or milk to thin it out some.

Here’s a few ways to freestyle this recipe:

• use fresh peas or spinach instead of broccoli
• use another protein such as pan-seared scallops or pan-seared fish instead of shrimp
• omit the shrimp and use a combination of fresh peas, and sautéed asparagus, and lemon zest in the spring
• omit the shrimp use a combination of sautéed corn, zucchini, and tomatoes in the summer
• use another hearty pasta noodle instead of fettuccine

Here are some other additions and ideas to consider:

• add in fresh herbs such as basil or parsley
• stir in a dollop of basil pesto
• stir in some sun-dried tomatoes

Are there ways to veganize this recipe???

Yes! To make vegan, omit the shrimp, and use vegan butter, vegan parmesan cheese, and then either dairy free half and half (Califia Farms manufactures one called Unsweetened Better Half) or unsweetened lite coconut milk (the amount will be based on your taste). The last suggestion is making a cashew cream with hot water and raw cashews, blended until silky smooth. If you haven’t done that before, then I would recommend researching that or use the recipe that I provide in my cookbook on page 106.

Looking for other great entrée ideas? Give these delicious recipes a try! 

• Baked Ravioli with Spinach and Mushrooms
• Vegetarian Zuppa Toscana
• Creamy Tomato Campanelle Pasta
• Baked Butternut Squash, Kale, and Mushroom Pasta

Join me on my social channels and please don’t forget to take pictures and tag me #supperwithmichelle and @supperwithmichelle, if you make any of my recipes! I absolutely love to see all of your creations. You can find me on Instagram, Facebook, Tiktok, YouTube, or Pinterest! As always, I love when you share your reviews in the comments below, and if you have any fun substitutions or additions, let me know how it worked out below too!

Thank you so much for stopping by today! I hope that you love my Creamy Shrimp and Broccoli Pasta. The full printable recipe is below. Enjoy!

Get the Recipe: Creamy Shrimp and Broccoli Pasta

Yield: 4 servings

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

I absolutely love a creamy pasta dish. And for this Creamy Shrimp and Broccoli Pasta, I’ve made a garlic-y bechamel sauce and added in some parmesan cheese. And to top it off, I also added in some broccoli and sautéed shrimp. 

5 from 4 reviews

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Ingredients

• salt, to taste
• 8 ounces dried pasta, such as fettuccine
• 4 cups broccoli, cut into florets
• ½ - 1 pound large shrimp , shells removed and de-veined and cleaned
• ½ teaspoon dried Italian herb seasoning
• a drizzle of neutral oil, such as vegetable or canola oil
• the juice from ½ medium lemon
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups half and half
• ½ cup freshly grated Parmesan cheese, plus more for topping if desired
• 1 pinch red chili flakes, optional
• freshly ground black pepper, to taste

Equipment

• 1 Large Pot
• 1 Large Skillet
• Cutting Board
• Chef's Knife
• Medium Bowl

Instructions

Make the Pasta:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. 3 minutes prior to the pasta being done, add the broccoli into the pot with the pasta and blanch until bright green and fork-tender. Reserve 1 cup of pasta water and set to the side. Drain both the pasta and broccoli and set to the side.

Prepare the Shrimp:

• Meanwhile, combine the shrimp and dried Italian herb seasoning in a medium bowl and season lightly with salt and pepper. 
• Heat oil in a large skillet over medium-low heat. Add in the shrimp and sauté until opaque in color and slightly browned, about 2 to 3 minutes on both sides. Squeeze with lemon juice on top. Transfer to a plate, cover and set to the side.

Make the Sauce:

• Carefully wipe the same skillet clean and place over low heat. Add in the butter. Once melted, add in the garlic and sauté until fragrant, about 1 minute. Stir in the flour and sauté for a few more minutes. Slowly pour in the half and half and stir until the sauce begins to thicken slightly, about 2 to 3 minutes.
• Add in the freshly grated Parmesan and a pinch of red chili flakes and stir until the cheese is melted. Taste and season with salt and pepper, to taste.
• Stir in the cooked pasta and 1 cup of pasta water. Lightly fold in shrimp and broccoli.
• Serve immediately and sprinkle with some more Parmesan on top, if desired.

Notes

If the sauce gets too thick, stir in a little water to thin it out some.

Serving: 8ounce, Calories: 679kcal, Carbohydrates: 60g, Protein: 42g, Fat: 31g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.4g, Cholesterol: 338mg, Sodium: 1299mg, Potassium: 819mg, Fiber: 5g, Sugar: 8g, Vitamin A: 1719IU, Vitamin C: 83mg, Calcium: 405mg, Iron: 3mg