Lemon Herb Shrimp with Parmesan Broccoli Penne
Zesty Lemon Herb Shrimp with Creamy Parmesan Broccoli Penne
Ingredients:
12 ounces penne pasta
1 pound shrimp, peeled and deveined
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
3 cloves garlic, minced
2 cups broccoli florets
1 cup heavy cream
1/2 cup low-sodium chicken broth
Zest and juice of 1 lemon
1/2 teaspoon crushed red pepper flakes (optional)
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Directions:
Cook penne pasta according to package instructions. Drain and set aside.
In a small bowl, mix garlic powder, onion powder, oregano, basil, salt, and black pepper. Coat the shrimp with the seasoning blend.
Heat olive oil in a large skillet over medium heat. Cook the shrimp for 2-3 minutes per side until pink and cooked through. Remove and set aside.
In the same skillet, add minced garlic and sauté for about 30 seconds.
Add broccoli florets and sauté for 3-4 minutes until tender yet crisp.
Pour in the heavy cream and chicken broth, stirring well. Bring to a gentle simmer.
Stir in red pepper flakes (if using), Parmesan cheese, lemon zest, and lemon juice. Let the sauce thicken for 2-3 minutes.
Return the cooked pasta and shrimp to the skillet, tossing everything together until well coated.
Garnish with fresh parsley and serve warm.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 480 kcal | Servings: 4 servings