This Creamy Shrimp and Broccoli Pasta brings together tender, succulent shrimp with crisp broccoli florets, all coated in a luscious, velvety cream sauce. Every forkful delivers a harmonious blend of textures and flavors that makes this dish a standout for any dinner occasion.
Perfectly cooked rigatoni carries the rich sauce and juicy shrimp, making it a satisfying and comforting meal that’s easy enough for weeknights yet elegant enough to impress guests.
- Combines protein and vegetables in a single creamy, flavorful pasta dish.
- Quick and easy preparation ideal for busy weeknights.
- Rich, homemade sauce with fresh ingredients and Parmesan cheese.
Ingredients
- Rigatoni pasta: 12 ounces of large tubular pasta perfect for holding creamy sauce and ingredients.
- Shrimp: 1 pound of peeled and deveined shrimp providing a juicy, tender seafood protein.
- Broccoli florets: 2 cups of fresh broccoli adding crisp texture and vibrant green color.
- Heavy cream: 1 cup for creating a rich and smooth base for the sauce.
- Grated Parmesan cheese: 1/2 cup to add salty, nutty flavor and help thicken the sauce.
- Olive oil: 2 tablespoons to sauté shrimp and build flavor in the skillet.
- Salt: For seasoning pasta water and shrimp enhancing overall taste.
- Black pepper: Freshly ground to season the shrimp and sauce with subtle heat.
Instructions
- Cook pasta and broccoli
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Bring a large pot of salted water to boil and cook rigatoni according to package instructions. Add broccoli florets during the last 2 minutes of cooking to ensure they remain tender-crisp. Reserve some pasta water before draining to adjust sauce consistency later.
- Sauté the shrimp
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Heat olive oil in a large skillet over medium-high heat. Add seasoned shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove shrimp from skillet and keep warm to prevent overcooking.
- Make the creamy sauce
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Reduce heat to medium and pour heavy cream into the same skillet, stirring to pick up browned bits left from shrimp. Add grated Parmesan and stir until melted and the sauce thickens. Add reserved pasta water a little at a time to reach your preferred sauce consistency.
- Combine pasta, broccoli, and shrimp
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Add drained pasta, broccoli, and cooked shrimp to the skillet with the sauce. Toss gently to coat everything evenly, allowing the flavors to blend harmoniously before serving.
- Reserve some pasta water to help loosen the sauce if it thickens too much.
- Do not overcook shrimp as they can become rubbery; remove promptly when pink.
- Freshly grated Parmesan melts better and enhances the sauce flavor.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave, adding a splash of cream or water to restore the sauce consistency.
Serving Suggestions
Serve this creamy shrimp and broccoli pasta with a crisp green salad and garlic bread for a complete meal. Garnish with extra Parmesan and freshly cracked black pepper for added flavor.
- Use medium or large shrimp for juicier texture and better flavor retention.
- Adding a touch of lemon zest or juice brightens the rich sauce beautifully.
- Try swapping rigatoni with penne or fettuccine based on your preference.
FAQs
- Can I use frozen shrimp for this dish?
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Yes, but be sure to thaw shrimp completely and pat dry before cooking to avoid excess water diluting the sauce.
- What can I substitute for heavy cream?
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For a lighter version, use half-and-half with a small amount of cornstarch to thicken, or substitute with coconut cream for dairy-free.
- How do I prevent broccoli from becoming mushy?
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Adding broccoli during the final 2 minutes of pasta cooking keeps it tender yet crisp, preserving its vibrant color and texture.
- Can I prepare this recipe ahead of time?
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You can cook the shrimp, pasta, and sauce separately and combine just before serving to maintain freshness and texture.
- What wine pairs well with creamy shrimp pasta?
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A crisp white wine like Sauvignon Blanc or Pinot Grigio balances the creaminess and complements seafood flavors perfectly.
Creamy Shrimp Broccoli Pasta
Equipment
- 1 large pot for boiling pasta and broccoli
- 1 skillet for cooking shrimp and sauce
Ingredients
- 12 ounces rigatoni pasta
- 1 pound shrimp peeled and deveined
- 2 cups broccoli florets
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
Instructions
- Cook rigatoni according to package instructions, adding broccoli during the last 2 minutes.
- Reserve some pasta cooking water, then drain pasta and broccoli; set aside.
- Heat olive oil in a skillet over medium heat.
- Sauté shrimp until fully cooked, then remove from skillet.
- Add heavy cream and Parmesan cheese to the skillet, simmering until sauce thickens.
- Add a splash of reserved pasta water as needed to adjust sauce consistency.
- Toss pasta, broccoli, and shrimp with the creamy sauce until well combined.
Notes
- Use fresh shrimp for best flavor and texture.
- Reserve pasta water to help the sauce adhere better.
- Store leftovers refrigerated and consume within 2 days.
