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Lemon Pasta with Shrimp & Broccoli

By 8:50 AM , , , , ,

During this pregnancy, shrimp has been one of those things that though I loved before, doesn't usually sit well with me now. This has been pretty devastating for The Husband, who could eat shrimp for breakfast, lunch and dinner.

For some reason though, when I ran across this recipe on the blog, Eat Good 4 Life, it sounded like something that might be okay for me. Knowing it would make The Husband super happy, I decided to give this is a shot.


This meal literally came together in a snap - barely 20 minutes from the time I turned the burner on to boil the pasta water. It really doesn't get much better than that when it comes to making a home cooked meal during the week.

Though it is a pasta, the dish is very light with the shrimp and various aspects of lemon. I definitely think the red pepper flakes and Parmesan listed as optional, are musts. The Husband loved it and I actually enjoyed it as well (though I must admit, I made sure to only give myself a few pieces of shrimp and stick mainly with the broccoli!).

I followed this recipe pretty much to a T, except I omitted the lemon slices. I've always felt that citrus slices can be a bit awkward, but that's just me.

Lemon Pasta with Shrimp & Broccoli

1 box (13 oz) whole wheat linguine or spaghetti
5-8 tablespoons olive oil
4 cloves garlic, minced,
1 pound large shrimp, (I used precooked and thawed shrimp)
Fresh parsley, chopped
1 lemon, zest grated
2-3 cups fresh broccoli
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1 teaspoon hot red pepper flakes, optional
Grated Parmesan cheese, optional
Salt to taste

Cook pasta for 8 to 10 minutes, or according to the directions on the package.

Meanwhile, in heavy pan, add olive oil over medium-low heat. Add broccoli and cook for 3-4 minutes. Add the garlic. Saute for 1 minute. Add the shrimp, salt, and saute for about 2 minutes, just until shrimp warms through.

Turn heat off and add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

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3 comments

  1. I love meals like this - quick and easy, but full of fresh flavor. I will definitely give it a try.

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  2. I've been craving pasta and this recipe looks perfect - especially now that it's getting warmer out.

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  3. This looks fabulous and such a perfect Spring dish! I may have to make it for my Mom for Mother's Day. Thanks for sharing :)

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