Let me tell you about my go-to weeknight hero: this Shrimp and Brussels Sprouts Pasta. It’s the kind of dish that looks fancy but comes together in under 30 minutes. Seriously, I make it when I’m starving and impatient. The secret? That gorgeous contrast between sweet, plump shrimp and those caramelized Brussels sprouts, all tangled up with al dente pasta. I throw in a punch of garlic, a kick of red pepper flakes, and a bright squeeze of lemon to make everything sing. Trust me, this isn’t just another pasta dish; it’s the one you’ll crave on busy nights when takeout tempts you.
Why You’ll Love This Shrimp and Brussels Sprouts Pasta
This dish is my weeknight lifesaver, and here’s why:
- Speed demon: From fridge to table in 25 minutes flat, faster than waiting for delivery!
- Flavor fireworks: Sweet shrimp, crispy sprouts, and garlicky goodness in every bite.
- Kitchen chameleon: Swap in what you’ve got (gluten-free pasta? frozen shrimp? bacon bits? Yes!).
- Healthy-ish indulgence: Feels decadent but won’t weigh you down, that Parmesan blanket tells no lies.
I’ve made this for picky kids, last-minute guests, and my own lazy self more times than I can count. It never disappoints.
Ingredients for Shrimp and Brussels Sprouts Pasta
Here’s everything you’ll need to make this flavor-packed dish sing. I’m super particular about these ingredients because little details make all the difference:
- 8 oz pasta: I use linguine, but any long noodle works (save that salty pasta water!)
- 1 lb shrimp: Peeled and deveined, medium size, trust me, larger ones overcook too fast
- 2 cups Brussels sprouts: Trimmed and halved (quarter the big ones so everything cooks evenly)
- 2 tbsp olive oil: The good stuff, you’ll taste it
- 3 cloves garlic: Minced fine (or smashed if you’re lazy like me sometimes)
- 1/2 tsp red pepper flakes: Adjust up if you like that tingle on your tongue
- Salt and black pepper: To taste, I’m heavy-handed here
- 1/4 cup Parmesan cheese: Freshly grated, none of that pre-shredded stuff
- 1 tbsp lemon juice: Squeeze it right before adding, bottled just isn’t the same
Pro tip from my many test runs: measure your sprouts after trimming. Those little cores take up more space than you’d think!
Equipment You’ll Need
Grab these trusty tools, nothing fancy, just the basics that make this dish foolproof:
- Large skillet: The MVP for getting those sprouts crispy and shrimp perfectly pink
- Colander: For draining your pasta (but save a cup of that starchy water!)
- Wooden spoon: My go-to for gentle stirring without scratching pans
- Chef’s knife: For prepping sprouts and garlic in a flash
That’s it, no special gadgets needed. I make this right in my trusty 12-inch skillet when I’m rushing through weeknight dinner.
How to Make Shrimp and Brussels Sprouts Pasta
Alright, let’s get cooking! This comes together so fast you’ll want everything prepped and ready before you turn on the stove. I’ve made this enough times to know timing is everything with this dish, overcooked shrimp is sad shrimp, and mushy sprouts? No, thank you. Here’s exactly how I nail it every time.
Cooking the Pasta
First things first: get your pasta going in a big pot of well-salted water (it should taste like the sea). Cook it 1 minute less than the package says; that al dente bite is crucial because it’ll keep cooking later with the other ingredients. For me, that’s usually about 7 minutes for linguine.
Here’s my pro move: scoop out a mug of that starchy pasta water before draining. You’ll thank me later when it helps create the most luscious sauce. Drain the pasta, but don’t rinse it, we want all that starch to help the flavors cling.
Sautéing the Shrimp and Brussels Sprouts
While the pasta cooks, heat olive oil in your biggest skillet over medium-high heat. Toss in those Brussels sprouts cut-side down; this is where they get that gorgeous caramelization. Let them sizzle untouched for 3 minutes until you see golden edges.
Now add the shrimp in a single layer (crowding makes them steam instead of sear). Sprinkle in the garlic and red pepper flakes right after the shrimp starts turning pink, about 1 minute in. Why? Because garlic burns in a heartbeat, and we want it fragrant, not bitter. Give everything a quick stir and cook just until the shrimp are opaque, about 2 more minutes total.
Combining Everything
This is where the magic happens! Dump your drained pasta right into the skillet. Sprinkle Parmesan evenly over everything, then drizzle with lemon juice. Now grab those tongs and toss gently; you want every strand coated in that garlicky, cheesy goodness.
If it looks dry, add splashes of your reserved pasta water until it reaches saucy perfection. Taste and adjust salt and pepper; I always need another pinch at this stage. Serve immediately while the shrimp are juicy, and the sprouts still have that perfect crisp-tender bite. Oh, and don’t forget extra Parmesan for sprinkling at the table!
Tips for Perfect Shrimp and Brussels Sprouts Pasta
After making this dish more times than I can count, here are my hard-earned secrets for absolute perfection:
- Shrimp size matters: Medium (31-40 count) shrimp cook evenly without turning rubbery; those jumbos overcook while waiting for sprouts to soften.
- Dry those sprouts: Pat halved sprouts dry with paper towels; moisture is the enemy of that beautiful caramelization we crave.
- Garlic timing: Add it when the shrimp are halfway cooked to prevent burning (I learned this the hard way after too many bitter batches).
- Pasta water gold: That starchy liquid transforms everything. I keep at least 1/2 cup reserved just in case.
- Taste as you go: Adjust red pepper flakes gradually; what seems mild in the pan can become fiery on the plate!
Bonus tip from my last dinner disaster: don’t skip preheating the skillet. Cold pans make sad, soggy sprouts. Trust me on this one.
Variations for Shrimp and Brussels Sprouts Pasta
One of my favorite things about this recipe is how easily it adapts to whatever I’ve got in the fridge or my mood that night. Here are the variations I turn to most often when I’m feeling creative or just need to use up ingredients:
- Bacon boost: Toss in 4 oz chopped bacon with the Brussels sprouts; that smoky crunch takes everything to the next level. (I drain most of the fat before adding the shrimp.)
- Gluten-free swap: Use your favorite GF pasta; the sauce clings beautifully to chickpea or brown rice noodles. Just watch the cooking time since they can go mushy fast.
- Lemon lover’s version: Double the lemon juice and add zest for an extra bright punch that cuts through the richness.
- Spice it up: Add sliced fresh chili or bump the red pepper flakes to 1 tsp if you like that tingly heat.
- Cheese change-up: Swap Parmesan for Pecorino Romano when I want something sharper, or crumbled goat cheese for creaminess.
Last week I tossed in some sun-dried tomatoes and kalamata olives for a Mediterranean twist, absolute magic! The beauty of this dish is how forgiving it is. As long as you keep that shrimp-sprouts-pasta foundation, you really can’t go wrong. If you enjoy shrimp pasta variations, you might also like this shrimp and artichoke lemon pasta.
Serving Suggestions
This pasta shines brightest with simple sides that don’t steal the spotlight. My go-tos? Crusty garlic bread for mopping up every last bit of sauce, or a crisp arugula salad with lemon vinaigrette to cut through the richness. For special dinners, I’ll add a chilled glass of Pinot Grigio; the bright acidity pairs perfectly with the shrimp and lemon. Honestly though? Sometimes I just eat it straight from the skillet with an extra sprinkle of Parmesan!
Storing and Reheating Shrimp and Brussels Sprouts Pasta
Let’s be real, this dish tastes best fresh, but I’ve definitely stashed leftovers in the fridge for desperate weeknight meals. Here’s how I keep it tasting as good as possible:
Fridge storage: Pack cooled pasta in an airtight container with a piece of parchment paper pressed right on the surface (this prevents that weird dried-out top layer). It’ll keep for up to 2 days, though the sprouts lose some crispness by day two. Pro tip: Store any extra Parmesan separately to sprinkle fresh when reheating.
Reheating magic: My trusty skillet comes to the rescue again! Add a splash of water or broth to the cold pasta and warm it gently over medium-low heat, stirring frequently. The stovetop method brings back that just-cooked texture way better than the microwave (which turns shrimp rubbery and sprouts mushy in seconds). If it looks dry, drizzle with a tiny bit of fresh olive oil at the end.
Fair warning: The Brussels sprouts will never be quite as crisp as when first cooked, but a quick squeeze of fresh lemon juice right before serving helps revive the flavors beautifully!
Nutritional Information
Now, I’m no nutritionist, but I do like to know what I’m putting into my body, especially when it tastes this good! Here’s the breakdown per serving (based on my recipe testing and some handy calculator tools):
- Calories: 380, not bad for such a satisfying meal!
- Protein: 25g (thanks to those plump shrimp and Parmesan)
- Carbs: 45g (mostly from the pasta, obviously)
- Fiber: 4g (those Brussels sprouts are doing the heavy lifting)
- Fat: 12g (with only 2.5g saturated, olive oil for the win)
Important note: These numbers are estimates based on standard ingredients. Your actual counts might vary depending on exact brands, how much Parmesan you enthusiastically heap on top (no judgment here!), or if you tweak the recipe with my variation ideas. The shrimp and Brussels sprouts pack a serious nutritional punch though, you’re getting omega-3s, vitamin C, and a bunch of other good stuff while enjoying every bite! For more general family recipes, check out Family Tastes.
Frequently Asked Questions
Over the years, I’ve gotten so many questions about this Shrimp and Brussels Sprouts Pasta, here are the ones that pop up most often with my tried-and-true answers:
Can I use frozen shrimp?
Absolutely! I do this all the time when I haven’t planned ahead. Just thaw them overnight in the fridge or run under cold water for quicker thawing. Pat them super dry with paper towels before cooking; excess moisture is the enemy of that perfect sear. Frozen shrimp actually retain their texture beautifully when cooked properly.
How do I prevent soggy Brussels sprouts?
Oh honey, I’ve had my share of mushy sprout disasters! The key is threefold: 1) Dry them thoroughly after washing, 2) Cut them uniformly (halves or quarters depending on size), and 3) Don’t overcrowd the pan; they need space to caramelize, not steam. If your sprouts are particularly large, I sometimes blanch them for 1 minute before sautéing.
What’s the best pasta shape for this dish?
I’m partial to linguine or fettuccine because those long strands hold onto the shrimp and sprouts beautifully, but any shape works! Shells catch little bits of garlic and cheese in their curves, while penne makes for easy forkfuls. Just adjust cooking time based on the package instructions for your chosen shape. If you prefer a baked dish, perhaps try the shrimp parmesan penne bake instead.
Can I make this ahead of time?
Honestly? It’s best fresh. The shrimp can get rubbery, and sprouts lose their texture when reheated. That said, you can prep components ahead: trim sprouts, peel shrimp, and cook pasta 90% done. Then just finish everything in the skillet right before serving, it’ll still come together in under 10 minutes!
Is there a substitute for red pepper flakes?
For sure! If you’re sensitive to heat, try smoked paprika for depth without the burn. My Italian grandma would use a pinch of crushed fennel seeds instead. Or skip it entirely and let the natural sweetness of the shrimp and sprouts shine through with extra garlic and lemon zest. For another spicy option, consider the spicy shrimp arrabbiata pasta.
Final Thoughts
There you have it, my absolute favorite way to turn simple ingredients into something spectacular in under 30 minutes. This Shrimp and Brussels Sprouts Pasta has saved me from countless boring dinner nights, and I hope it becomes your new go-to, too. Give it a try and let me know how it turns out. I love hearing your kitchen adventures! Now go grab that skillet and make some magic happen.
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25-Minute Shrimp and Brussels Sprouts Pasta: A Flavor Bomb
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A quick and flavorful pasta dish combining shrimp and Brussels sprouts for a satisfying meal.
Ingredients
- 8 oz pasta: cooked al dente
- 1 lb shrimp: peeled and deveined
- 2 cups Brussels sprouts: trimmed and halved
- 2 tbsp olive oil
- 3 cloves garlic: minced
- 1/2 tsp red pepper flakes
- Salt and black pepper: to taste
- 1/4 cup Parmesan cheese: grated
- 1 tbsp lemon juice
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add Brussels sprouts and cook for 5 minutes until slightly tender.
- Add shrimp, garlic, red pepper flakes, salt, and black pepper. Cook for 3 minutes until shrimp turns pink.
- Stir in cooked pasta, Parmesan cheese, and lemon juice. Toss to combine.
- Serve immediately.
Notes
- Use fresh shrimp for the best flavor.
- Adjust red pepper flakes for desired spice level.
- Substitute with gluten-free pasta if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg