Oh, you’re going to love this one! My Shrimp and Broccoli Cheddar Pasta has been my go-to weeknight hero for years; it’s that magical combination of creamy, cheesy comfort with just enough healthy green stuff to feel good about it. I first whipped this up during one of those crazy busy evenings when I needed something fast but didn’t want to sacrifice flavor, and wow, did it deliver! The cheddar melts into this luscious sauce that clings to every noodle, the shrimp stay plump and juicy, and the broccoli? Perfectly tender-crisp. Best part? You’ll have it on the table in about 25 minutes flat. I’ve timed it between soccer practices more times than I can count!
Why You’ll Love This Shrimp and Broccoli Cheddar Pasta
This dish has become my family’s hands-down favorite for so many reasons, let me count the ways!
- Weeknight lifesaver: From fridge to table in 25 minutes flat (I’ve raced the clock on busy evenings more times than I can count!)
- Creamy dreamy texture: That cheddar sauce coats every noodle and shrimp so perfectly, you’ll want to lick the bowl
- Perfectly balanced: Juicy shrimp, crisp-tender broccoli, and rich cheese play off each other like they were made to be together
- Kid-approved magic: Even my picky eaters gobble this up, the broccoli practically disappears into that cheesy goodness
Trust me, once you try this combo, you’ll understand why it’s been on our weekly rotation for years! If you enjoy this style of quick, creamy seafood dish, you might also enjoy my recipe for Shrimp and Creamy Mushroom Tagliatelle.
Ingredients for Shrimp and Broccoli Cheddar Pasta
Here’s everything you’ll need to make this creamy dream come true. I’m pretty particular about a few of these ingredients; trust me, it makes all the difference!
- 8 oz pasta: I love using rotini or penne; those little spirals hold the sauce perfectly
- 1 lb shrimp: Peeled and deveined, medium size works best (fresh if you can get them!)
- 2 cups broccoli florets: Fresh gives the best crunch, but frozen works in a pinch
- 1 cup shredded cheddar: Sharp cheddar for maximum flavor, none of that pre-shredded stuff!
- 1/2 cup milk: Whole milk makes the sauce extra creamy
- 2 tbsp butter: The real deal, please, it’s the foundation of that rich sauce
- 1 tsp garlic powder: My secret flavor booster
- 1/2 tsp salt: Plus more to taste
- 1/4 tsp black pepper: Freshly cracked if you’ve got it
See? Nothing fancy, just good, honest ingredients that come together most magically! For more inspiration on weeknight meals, check out ideas from Family Tastes.
Equipment You’ll Need
Don’t worry, you won’t need any fancy gadgets for this one! Just grab these basics from your kitchen:
- Large pot: For boiling that pasta to perfection
- Skillet or large pan: Big enough to handle all that cheesy, shrimp-y goodness
- Colander: To drain your pasta (I’ve tried skipping this, messy mistake!)
- Wooden spoon: My trusty sidekick for stirring up the sauce
That’s it, now let’s get cooking!
How to Make Shrimp and Broccoli Cheddar Pasta
Alright, let’s dive into the good stuff! This recipe comes together so easily, you’ll be amazed at how something this delicious can happen in just a few simple steps. I’ve made this so many times I could probably do it in my sleep, but don’t worry, I’ll walk you through every tasty detail.
Cooking the Pasta
First things first, get that pasta going! Bring a large pot of salted water to a rolling boil (it should taste like the sea). Toss in your pasta and set a timer for 1 minute less than the package says. We want al dente perfection here. Drain it well but save about 1/4 cup of that starchy pasta water; it’s liquid gold for adjusting sauce consistency later!
Preparing the Shrimp and Broccoli
While the pasta cooks, melt your butter in a large skillet over medium heat. Add those beautiful shrimp in a single layer, don’t crowd them! Cook for about 2 minutes per side until they turn that perfect pink color with just a hint of golden brown. Toss in the broccoli florets and give everything a good stir. Cook for another 3-4 minutes until the broccoli is bright green and tender-crisp, we’re not going for mushy here!
Making the Cheese Sauce
Now for the magic! Reduce the heat to medium-low and pour in your milk. Sprinkle that glorious shredded cheddar over everything and stir gently as it melts into creamy perfection. Add garlic powder, salt, and pepper; this is where you taste and adjust to your liking. If the sauce seems too thick, splash in some of that reserved pasta water until it’s just right. Finally, add your drained pasta back to the skillet and toss everything together until every noodle is coated in that dreamy cheese sauce. Oh my goodness, are you smelling this? Divine!
Tips for Perfect Shrimp and Broccoli Cheddar Pasta
After making this dish more times than I can count, I’ve picked up some tricks that’ll take your pasta from good to “oh-my-goodness-what-is-this-magic” levels!
- Shrimp secrets: Pat them dry before cooking, wet shrimp steam instead of getting that beautiful sear. And don’t walk away! Overcooked shrimp turn rubbery in the blink of an eye.
- Broccoli bliss: Cut florets roughly the same size so they cook evenly. That bright green color? That’s your cue, they’re perfectly done!
- Cheese control: If your sauce gets too thick, splash in more milk or that reserved pasta water. Too thin? Sprinkle in extra cheese a little at a time.
- Timing is everything: Have everything prepped before you start. This dish comes together fast once the cooking begins!
Follow these simple tips, and you’ll be making restaurant-quality pasta right at home! If you are looking for another creamy shrimp option, check out the Creamy Garlic Shrimp Alfredo Pasta.
Variations for Shrimp and Broccoli Cheddar Pasta
One of my favorite things about this recipe is how easily you can switch it up! Here are some delicious twists I’ve tried over the years:
- Bacon boost: Toss in some crispy chopped bacon at the end, because everything’s better with bacon, right?
- Cheese swap: Try sharp white cheddar or gruyère for a more sophisticated flavor, or pepper jack if you like a little kick
- Pasta alternatives: Gluten-free pasta works beautifully here, just watch the cooking time as it can get mushy fast
- Veggie variations: Swap broccoli for asparagus or peas when they’re in season, so fresh and tasty!
The possibilities are endless, make it your own, and have fun with it! For a different veggie pairing, consider my Shrimp and Zucchini Creamy Linguine.
Serving Suggestions
Oh, let me tell you how I love to serve this pasta, it’s practically a meal in itself, but a few simple sides take it over the top! My family goes wild when I pair it with warm garlic bread for dipping into that luscious cheese sauce. For something lighter, a crisp green salad with lemon vinaigrette cuts through the richness perfectly. And on extra special nights? A chilled glass of white wine turns this quick dinner into something fancy. However you serve it, just make sure you’ve got plenty of napkins, things might get deliciously messy!
Storing and Reheating Shrimp and Broccoli Cheddar Pasta
Now, I know leftovers are rare with this dish (my kids usually polish it off!), but if you’re lucky enough to have some, here’s how to keep it tasting fresh. Store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk and stir gently over low heat; that cheese sauce will come back to life beautifully! Microwave works too, just cover and stir every 30 seconds to prevent drying out. Pro tip: The broccoli might soften a bit, but the flavors actually deepen overnight; it’s like a tasty little bonus!
Nutritional Information
Let’s talk numbers, because good food should make you feel good too! One generous serving of this Shrimp and Broccoli Cheddar Pasta comes in at about 450 calories, packed with 30g of protein to keep you satisfied and 18g of fat (the good, flavorful kind from all that cheese and shrimp). Now, keep in mind these are estimates; your exact counts might vary based on the exact ingredients you use (like that extra handful of cheese I sometimes “accidentally” add). But here’s what I know for sure: it’s a balanced meal that tastes way too indulgent to be this wholesome!
Frequently Asked Questions
I’ve gotten so many great questions about this recipe over the years. Here are the ones that pop up most often!
Can I use frozen shrimp?
Absolutely! Just thaw them overnight in the fridge or under cold running water first. Pat them extra dry before cooking; frozen shrimp tend to release more moisture.
How can I make it spicier?
Oh, I love this question! Try adding a pinch of cayenne pepper or red pepper flakes to the cheese sauce. Sometimes I’ll stir in a tablespoon of hot sauce at the end, which gives it such a nice kick!
Can I make this ahead of time?
You can prep ingredients ahead (chop broccoli, peel shrimp), but I don’t recommend cooking it in advance. That cheese sauce is best fresh! If you must, undercook the pasta slightly and reheat gently with extra milk.
What’s the best pasta shape for this dish?
My heart belongs to rotini; those little spirals catch every drop of sauce! But penne, farfalle, or even shells work great too. Just avoid long noodles like spaghetti; they don’t mix as well with the chunky ingredients.
Can I skip the broccoli?
Well… I wouldn’t! But if you must, try substituting with asparagus or peas. The green veggie adds freshness that balances the rich cheese sauce perfectly.
I’d love to hear how your pasta turns out! Did your family go crazy for it as mine does? Snap a pic and tag me on Instagram. Nothing makes me happier than seeing your cheesy, shrimp-y masterpieces. And if you loved it as much as we do, leave a star rating so others can discover this easy weeknight gem too!
For more recipes follow me in page Facebook and Pinterest.
Print
25-Minute Shrimp and Broccoli Cheddar Pasta Recipe: Creamy Comfort Food
- Total Time: 25 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy and flavorful pasta dish with shrimp, broccoli, and cheddar cheese.
Ingredients
- 8 oz pasta
- 1 lb shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 2 tbsp butter
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large pan, melt butter over medium heat. Add shrimp and cook until pink, about 2-3 minutes per side.
- Add broccoli florets and cook for another 3-4 minutes until tender.
- Stir in milk, cheddar cheese, garlic powder, salt, and black pepper. Cook until cheese melts and sauce thickens.
- Add cooked pasta to the pan and toss to coat evenly.
- Serve hot.
Notes
- Use fresh shrimp for best results.
- Adjust seasoning to taste.
- Substitute milk with heavy cream for a richer sauce.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 180mg