Description
A light and refreshing Lemon and Broccoli Pasta with succulent shrimp, combining bright citrus flavors, tender broccoli florets, and perfectly cooked pasta in a simple olive oil and vegetable broth sauce. Perfect for a quick and healthy weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz spaghetti or linguine
Seafood and Vegetables
- 1 lb large shrimp, peeled and deveined
- 2 cups fresh broccoli florets
- 3 cloves garlic, minced
Sauce
- 1/4 cup freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- 1/2 cup vegetable broth
- Salt and pepper to taste
Instructions
- Preparation: Cook pasta in salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
- Sauté Broccoli: Heat olive oil in a skillet over medium heat. Add broccoli florets and sauté for 3-4 minutes until bright green and slightly tender.
- Add Shrimp: Stir in minced garlic and shrimp. Cook for 3-5 minutes, stirring occasionally, until shrimp turn pink and are cooked through.
- Make Sauce: Pour in vegetable broth and freshly squeezed lemon juice. Season with salt and pepper to taste. Let the mixture simmer for 2 minutes to combine flavors.
- Combine: Add the cooked pasta to the skillet and toss well to coat the pasta with the sauce and mix evenly with shrimp and broccoli.
- Serve: Plate the pasta and garnish with lemon slices or lemon zest if desired, and serve immediately.
Notes
- For an extra zing, add lemon zest along with the lemon juice.
- Use gluten-free pasta if you need to make this dish gluten free.
- To reduce sodium, use low-sodium vegetable broth and adjust salt accordingly.
- Fresh shrimp works best, but frozen shrimp can be used if thawed properly.
- Feel free to add chili flakes for a spicy twist.
