Garlic Butter Shrimp with Broccoli Pasta
Creamy Garlic Butter Shrimp Linguine with Tender Broccoli Florets
Ingredients:
12 oz linguine pasta
1 lb large shrimp, peeled and deveined
4 cups broccoli florets
6 tablespoons butter, divided
6 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
1/2 cup chicken broth
2 tablespoons lemon juice
1/4 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste
Directions:
Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. In the last 3 minutes of cooking, add the broccoli florets to the pasta water. Drain pasta and broccoli, reserving 1/2 cup of pasta water.
While pasta is cooking, pat shrimp dry with paper towels and season with salt and pepper.
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add shrimp and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
In the same skillet, add the remaining 4 tablespoons of butter. Once melted, add minced garlic and red pepper flakes (if using). Sauté for 30 seconds until fragrant.
Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Let simmer for 2 minutes.
Reduce heat to medium-low and stir in heavy cream. Bring to a gentle simmer and cook for 1-2 minutes until slightly thickened.
Add the cooked pasta and broccoli to the skillet. Toss to coat in the sauce, adding reserved pasta water as needed to reach desired consistency.
Return shrimp to the skillet and add Parmesan cheese. Toss gently until cheese is melted and everything is well combined.
Taste and adjust seasoning with salt and pepper as needed.
Garnish with fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 485 kcal | Servings: 4 servings