Garlic butter shrimp and broccoli pasta in a skillet

Garlic Butter Shrimp and Broccoli Pasta (25-Minute Dinner)

BySabah A.

This garlic butter shrimp and broccoli pasta is one of those dinners I make when I want something that tastes special but only have 25 minutes. Juicy shrimp, tender broccoli and pasta all get tossed in garlicky butter with a good handful of parmesan.

The broccoli cooks right in the pasta water, so you only dirty one pot and one skillet. A squeeze of lemon at the end makes it taste bright and fresh. If you love this, you’ll also want to try our air fryer spicy garlic chilli shrimp.

It’s a great weeknight shrimp pasta, and honestly, it’s easy enough for a first-time cook. The only thing you really need to watch is the shrimp (they cook in about 4 minutes).

Garlic butter shrimp and broccoli pasta in a skillet

Ingredients You’ll Need

Short pasta like penne or rotini catches the garlic butter best, but spaghetti or linguine work too. Fresh or frozen shrimp are both fine; just thaw frozen shrimp and pat them dry. Grate the parmesan yourself if you can, it melts much smoother than the shaker kind.

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Ingredients

  • 8 oz penne, rotini or spaghetti

  • 1 lb large shrimp, peeled and deveined

  • 2 cups broccoli florets, cut bite-size

  • 3 tbsp butter

  • 3 cloves garlic, minced

  • 1/4 cup grated Parmesan, plus more for serving

  • 1/2 tsp salt, plus more for the pasta water

  • 1/4 tsp black pepper

  • 1/4 tsp red pepper flakes (optional)

  • 1 to 2 tbsp lemon juice (optional)

  • Chopped parsley, for serving

Shrimp and broccoli pasta with parmesan

Step-by-Step Guide

Get your water boiling first, then prep the shrimp and garlic while it heats. Everything moves quickly once the shrimp hit the pan.

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Directions

  • Bring a large pot of salted water to a boil.
    Add the pasta and cook according to the package directions.
    With 3 minutes left on the timer, add the broccoli florets right into the same pot.
    Before draining, scoop out about 1/2 cup of the pasta water and set it aside, then drain the pasta and broccoli.
  • While the pasta cooks, pat the shrimp dry with paper towels.
    Season them with the salt, pepper and red pepper flakes.
    Dry shrimp get a nicer golden color, wet shrimp just steam in the pan.
  • Melt 2 tablespoons of the butter in a large skillet over medium heat.
    Add the garlic and cook for 30 to 60 seconds, stirring, until it smells amazing.
    Keep the heat at medium, garlic turns bitter fast if it browns too much.
  • Turn the heat up to medium-high and add the shrimp in a single layer.
    Cook for 2 minutes without moving them, then flip and cook another 1 to 2 minutes.
    They’re done when they turn pink and curl into a loose C shape. A tight O shape means they’re overcooked.
  • Add the drained pasta and broccoli to the skillet along with the last tablespoon of butter.
    Toss everything together until the butter melts and coats the pasta.
    Add a splash of the pasta water if it looks dry, it helps the sauce cling.
  • Turn off the heat and sprinkle in the Parmesan.
    Toss again until it melts into a light, glossy sauce.
    Squeeze in a little lemon juice, taste, and add more salt or pepper if needed.
    Top with parsley and extra Parmesan and serve right away.

Serve & Enjoy!

Garlic butter shrimp cooking in a pan

What to Serve With It

A simple green salad with lemon dressing is all you really need. Garlic bread is never a bad idea either, and roasted cherry tomatoes on the side add a nice pop of color.

Bowl of shrimp and broccoli pasta with lemon

Easy Variations

Swap the broccoli for asparagus, peas or spinach. Use chicken instead of shrimp (cook bite-size pieces 6 to 7 minutes). For a creamier version, stir in 1/4 cup of cream with the Parmesan.

Close up of garlic butter shrimp pasta

Important Recipe Notes

  • Don’t overcook the shrimp. They only need 3 to 4 minutes total. They’ll keep cooking a little when you toss them with the hot pasta.
  • Save the pasta water. The starchy water helps the butter and Parmesan turn into a silky sauce instead of an oily one.
  • Cook the broccoli with the pasta. It saves a pot and comes out perfectly tender-crisp in 3 minutes.
  • Use freshly grated Parmesan. The pre-grated kind has anti-caking powder that keeps it from melting smoothly.
  • Storage. Leftovers keep 2 to 3 days in the fridge. Reheat gently in a skillet with a splash of water so the shrimp don’t get rubbery.
  • Make it spicy. Add more red pepper flakes with the garlic, or finish with a drizzle of chili oil.
Shrimp broccoli pasta served on a plate

More Easy Shrimp and Pasta Recipes

Garlic Butter Shrimp and Broccoli Pasta
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Garlic Butter Shrimp and Broccoli Pasta

0.0 from 0 votes
Course: Recipes
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

430

kcal

Ingredients

  • 8 oz penne, rotini or spaghetti

  • 1 lb large shrimp, peeled and deveined

  • 2 cups broccoli florets, cut bite-size

  • 3 tbsp butter

  • 3 cloves garlic, minced

  • 1/4 cup grated Parmesan, plus more for serving

  • 1/2 tsp salt, plus more for the pasta water

  • 1/4 tsp black pepper

  • 1/4 tsp red pepper flakes (optional)

  • 1 to 2 tbsp lemon juice (optional)

  • Chopped parsley, for serving

Directions

  • Cook the pasta in salted water according to the package, adding the broccoli for the last 3 minutes. Save 1/2 cup pasta water and drain.
  • Pat the shrimp dry and season with salt, pepper and red pepper flakes.
  • Melt 2 tbsp butter in a large skillet over medium heat and cook the garlic 30 to 60 seconds.
  • Add the shrimp over medium-high heat and cook 2 minutes, flip and cook 1 to 2 minutes more until pink.
  • Add the pasta, broccoli and remaining butter and toss, adding pasta water if needed.
  • Off the heat, toss with Parmesan and lemon juice, season to taste and serve.

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