- Calories: 425
- Protein: 29g
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 110mg
- Total Carbohydrate: 66g
- Dietary Fiber: 9g
- Sodium: 285mg
This classic dinner recipe combines just a few basic ingredients: protein-rich shrimp, high-fiber pasta and antioxidant-packed broccoli and tomatoes. It seems simple (because it is!), but the addition of some key spices and seasonings—garlic, red pepper flakes, lemon juice–makes this delicious dish look and feel special. It’s fast enough to whip up on a busy weeknight but fancy enough to serve for a special get-together. And I save time and minimize clean-up by using the same pot (and water) to cook the broccoli and pasta.
Feel free to use a pasta variety that best fits your eating style, including whole-wheat, gluten-free or chickpea-based. You can also cut carbs by enjoying this dish over spaghetti squash or zucchini noodles.
- Prep time
- Total Time
- • 2 broccoli crowns, cut into florets (~7 cups)
- • 1 package (12- to 16-ounce box) whole-grain spaghetti or linguine
- • 2 tablespoons extra virgin olive oil
- • 3 cloves garlic, minced
- • ¼ teaspoon red pepper flakes
- • 1 pound raw shrimp, peeled and deveined
- • 1 pint cherry or grape tomatoes, halved
- • ¾ teaspoon kosher salt
- • ¼ cup lemon juice
- • 2 tablespoons chopped parsley, basil or other fresh herbs (optional)
Bring a large pot of water to a boil. Add broccoli florets and boil for about 2 minutes. Transfer broccoli to a bowl using a slotted spoon. (You can also steam broccoli in the microwave by adding florets to a microwave-safe bowl, adding about ¼ cup of water, covering with a microwave-safe plate and cooking on high for 2½ to 4 minutes or until broccoli is tender.) Drop pasta into boiling water and cook until al dente, according to package directions. Drain pasta, reserving about 1 cup of the water (you may need this later for the sauce).
While pasta is cooking, heat olive oil in a large, deep sauté pan over medium-high heat. Add garlic and red pepper flakes and sauté until garlic just starts to turn golden, about 1 minute. Add shrimp and cook until pink and opaque, 2 to 3 minutes. Add tomatoes and broccoli and cook another 1 to 2 minutes to heat everything through. Season with kosher salt and pepper to taste. Remove pan from heat and stir in lemon juice and parsley or other preferred herbs. Add pasta to pan and toss with tongs.
Try my Miso Scallion Shrimp Kebabs.