Shrimp and Broccoli Pasta in Cream Sauce — a quick, flavorful meal ready in under 30 minutes. Creamy and cheesy, it pairs tender broccoli with perfectly cooked shrimp for a comforting weeknight dinner or an elegant dish for guests.
This sauce recalls an American-style Alfredo but is lighter and easier to prepare. It looks impressive on the table while staying simple enough for a busy weeknight. You can’t go wrong with this shrimp and broccoli pasta.
Serve with: Softest No-Knead Bread and an orange fennel salad. If you enjoy shrimp pasta, try Trottole Pasta with Tomato Sauce and Shrimp.
Table of Contents
- Simple Ingredients
- How to make Shrimp and Broccoli Pasta in Cream Sauce
- Shrimp Variety
- How to Cook Shrimp
- How to make a creamy sauce
- Variations
- Pan recommendations for cooking shrimp
- What to Serve with Shrimp and Broccoli Pasta in Cream Sauce
- Creamy Shrimp and Broccoli Pasta Recipe
Why I love this recipe
This shrimp and broccoli pasta is a lighter take on a creamy Alfredo-style dish. It balances a rich, cheesy cream sauce with bright broccoli and tender shrimp for a satisfying meal that’s both quick and delicious.
Simple Ingredients
- Pasta
- Shrimp
- Garlic cloves
- Olive oil
- Fresh broccoli
- Heavy cream
- Parmigiano (Parmesan) cheese
- Salt and pepper
- Optional: red chili flakes for garnish
See the recipe card below for quantities and details.
How to make Shrimp and Broccoli Pasta in Cream Sauce
Follow these straightforward steps to make this pasta:
- Bring a large pot of salted water to a boil for the pasta.
- In a large sauté pan over medium heat, add 1 tablespoon olive oil, minced garlic, and broccoli. Sauté about 2 minutes until broccoli is tender-crisp. Season with salt, add 1 tablespoon water, cover, and cook about 8 minutes until broccoli is soft but not mushy.
- Season shrimp with salt and pepper. Add the remaining olive oil to the pan and increase heat to medium-high. Add shrimp and cook about 4 minutes total (roughly 2 minutes per side, depending on size). Don’t overcook; they should be slightly underdone when you remove them from the initial sear.
- Lower heat to a gentle simmer, add the cream and grated Parmigiano, and stir slowly. Simmer the shrimp in the cream and cheese 1–2 minutes until cooked through, then remove from heat.
- Cook the pasta in the boiling water to al dente according to package directions. Reserve 1/2 cup pasta cooking water before draining.
- Drain the pasta and add it to the pan with the shrimp and cream sauce. Stir in reserved pasta water a little at a time until the sauce coats the pasta. Fold in the broccoli and serve hot, finishing with extra cheese or chili flakes if desired.
Shrimp Variety
Any shrimp will work: small, large, tail-on or off. Choose what you prefer or what’s available.
How to Cook Shrimp
Perfect shrimp tips:
- Sear or sauté shrimp on high heat for the best texture—juicy and tender without becoming rubbery.
- Devein shrimp for appearance and cleanliness.
- Use shrimp of the same size so they cook evenly.
- Arrange shrimp in a single layer in the pan to ensure even searing.
- Sear quickly with olive oil or butter, about 1–2 minutes per side. Flip only once for best results.
How to Clean and Devein Shrimp
- The dark “vein” along the shrimp’s back is the digestive tract. It’s not harmful but is often removed for appearance.
- Make a small slit along the back with a sharp knife, lift out the vein, and discard it.
- Rinse shrimp well under cold water and pat dry with a towel before cooking to remove excess moisture.
How to make a creamy sauce
Starchy pasta cooking water helps bind and thicken sauces. After cooking, the water becomes cloudy from released starch; add a little to the sauce to loosen or thicken it and help it cling to the pasta. Reserve about 1/2 cup before draining and add as needed to achieve the desired consistency.
Variations
This recipe is delicious as written. Try these options on another day:
- Use chicken instead of shrimp.
- Swap asparagus for broccoli.
- Add fresh herbs like rosemary or thyme for extra flavor and color.
Pan recommendations for cooking shrimp
The best pan distributes heat evenly and lets the shrimp sear properly. A heavy skillet—such as cast iron or a large stainless-steel sauté pan—works well. If you prefer, use a Dutch oven or any large skillet that gives you good contact with the heat and enough space to cook shrimp in a single layer.
Save this recipe for your weekly dinner rotation — it’s an easy, reliable crowd-pleaser.
What to Serve with Shrimp and Broccoli Pasta in Cream Sauce
Crusty bread like focaccia, garlic bread, or ciabatta is ideal for sopping up the sauce. A bright salad balances the richness—try a fennel and citrus salad or a green salad with pears and walnuts. For a heartier meal, add a roast pork tenderloin. Finish with a simple dessert such as an Italian apple cake, cannoli, or lemon bars.
More Delicious Pasta Recipes:
Roasted Peppers in Oil with Garlic and Pasta
Lemon Ricotta and Caper Pasta
Orzo with Shrimp, Sun-dried Tomatoes, and Artichokes
Lemony Asparagus and Ricotta Pasta — 20-minute one-pot meal
Spaghetti Frutti di Mare (Seafood Pasta)
Smoked Salmon with Mascarpone and Petite Pea Pasta
Orecchiette with Sausage, Peppers, and Arugula
Creamy Shrimp and Broccoli Pasta
Rate
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups fresh broccoli florets, + 1 tablespoon water
- Reserved pasta water
- 1 cup heavy cream
- 1 cup Parmigiano, finely grated
- 1 lb your favorite pasta, 454 g
- Salt and pepper to taste
- Optional: chili flakes for garnish
Instructions
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Bring a large pot of water to a boil and salt it for the pasta.
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In a large sauté pan over medium heat, add 1 tablespoon olive oil, garlic, and broccoli. Sauté about 2 minutes until broccoli is tender-crisp, season with salt, add 1 tablespoon water, cover, and cook about 8 minutes until soft but not mushy.
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Season shrimp with salt and pepper. Add the remaining olive oil to the pan and increase heat to medium-high. Add shrimp and cook about 4 minutes total, roughly 2 minutes per side depending on size. Avoid overcooking.
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Reduce heat to low, add cream and grated Parmigiano, and stir. Simmer the shrimp in the sauce 1–2 minutes until fully cooked, then remove from heat.
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Cook pasta to al dente according to package instructions. Reserve 1/2 cup pasta water before draining.
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Drain the pasta and add it to the pan with the shrimp and cream sauce. Add reserved pasta water as needed to achieve a silky sauce. Fold in broccoli and serve immediately with extra cheese or chili flakes if desired.
Notes
- Any shrimp variety works: small, large, tail on or off.
- Sear shrimp on high heat for best texture; avoid overcrowding the pan.
- Cook shrimp in a single layer and flip only once for even browning.
Nutrition
Nutrition information is an approximation.