Ingredients
Scale
- 8 ounces penne pasta
- 2 tablespoons olive oil
- 1 pound raw shrimp peeled and deveined
- 1 teaspoon italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cloves garlic minced
- 1 shallot finely chopped
- 1 large head broccoli cut into florets
- juice and zest of 1 lemon
- ¼ cup parmesan cheese
- 2 tablespoons fresh parsley
Instructions
- Bring a large pot of salted water to boil. Cook the penne according to package directions, adding the broccoli florets in the last 3 minutes of cooking. Reserve about ½ cup of pasta water before draining.
- Pat shrimp dry and season with italian seasoning, salt, and pepper.
- In a large skillet, heat olive oil over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until pink and cooked through. Remove shrimp from the pan and set aside.
- Lower the heat and add garlic and shallot to the same pan, sautéing for about 30 seconds until fragrant.
- In the skillet, combine the cooked pasta and broccoli. Add lemon juice, parmesan, and a splash of reserved pasta water, mixing well until the pasta is glossy and coated.
- Return the cooked shrimp to the skillet and toss to combine. Finish with chopped parsley before serving.
Last Step:
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Adjust the amount of lemon juice to taste for desired tartness.
Feel free to swap penne with your favorite pasta type.
This dish is best served fresh, but can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 180mg