There’s something magical about the way creamy white sauce clings to every strand of pasta, especially when it’s tangled up with plump shrimp and crisp-tender broccoli. This shrimp and broccoli white sauce pasta has been my go-to weeknight lifesaver for years, it’s ready in just 25 minutes but tastes like something you’d order at a fancy Italian bistro. I’ll never forget how my daughter’s eyes lit up the first time I made it, declaring it “better than mac and cheese” (high praise from a picky nine-year-old!). The best part? It’s one of those rare dishes that feels indulgent but still gives you a serving of veggies without trying too hard.
Why You’ll Love This Shrimp and Broccoli White Sauce Pasta
This recipe has stolen my heart (and my family’s taste buds) for so many reasons. Let me count the ways:
- Quick magic: From fridge to table in 25 minutes flat, perfect for those “what’s for dinner?” panic moments
- Creamy dreaminess: That velvety white sauce coats every bite with Parmesan-rich comfort
- Protein power: Plump shrimp give you that satisfying chew while keeping things light
- Veggie win: Broccoli adds that perfect crunch and makes you feel virtuous about seconds
- Restaurant vibes: Impressive enough for date night, easy enough for Tuesday
Trust me, once you try this combo, you’ll understand why it’s been on my weekly rotation for years! If you enjoy creamy shrimp dishes, you might also love this shrimp and creamy mushroom tagliatelle recipe.
Ingredients for Shrimp and Broccoli White Sauce Pasta
Here’s everything you’ll need to make this creamy dream come true. I’ve learned through trial and error that quality matters, especially with these key players:
- 8 oz pasta: I’m partial to fettuccine, but any shape works (measure dry!)
- 1 lb shrimp: Peeled and deveined, size 26/30 count (thaw if frozen)
- 2 cups broccoli florets: Steamed just until bright green (about 3 minutes)
- 2 tbsp butter: The real deal, none of that margarine nonsense
- 2 cloves garlic: Minced fine (more if you’re feeling bold!)
- 1 cup heavy cream: Cold from the fridge works best
- 1/2 cup Parmesan: Freshly grated, the powdery stuff won’t melt right
- 1 tbsp olive oil: For that perfect shrimp sear
- 1/2 tsp salt: Plus more to taste
- 1/4 tsp black pepper: Freshly cracked if you’ve got it
Pro tip: Have everything prepped and ready before you start cooking. This dish comes together fast!
Equipment You’ll Need
Before we dive into cooking, let’s round up our kitchen teammates. You don’t need anything fancy here, just these trusty basics:
- Large pot: For cooking that pasta to al dente perfection
- 12-inch skillet: The wider the better for sautéing shrimp
- Tongs: Your best friend for flipping shrimp and tossing pasta
- Measuring cups and spoons: Precision matters with that creamy sauce
- Colander: For draining pasta (save some pasta water though!)
- Cheese grater: If you’re grating fresh Parmesan like you should
See? Nothing complicated. Just grab these from your kitchen and we’re ready to roll!
How to Make Shrimp and Broccoli White Sauce Pasta
Alright, let’s get cooking! This dish comes together like magic when you follow these simple steps. I promise, even if you’re not a confident cook, you’ll feel like a pro by the end. Just take it one step at a time, we’re building layers of flavor here!
Cooking the Pasta
First, grab that big pot and fill it with generously salted water (it should taste like the sea!). Bring it to a rolling boil before adding your pasta. Cook it al dente, that means it should still have a tiny bite to it, about 1 minute less than the package says. Here’s my secret: scoop out a cup of that starchy pasta water before draining. We might need it later to loosen up the sauce!
Preparing the Shrimp and Broccoli
While the pasta cooks, heat olive oil in your skillet over medium-high heat. Pat those shrimp dry, this helps them get golden instead of steaming. Cook them for just 2-3 minutes per side until they turn pink and slightly curled. Don’t walk away! Overcooked shrimp turn rubbery fast. Transfer them to a plate, then toss the broccoli in the same pan for 1-2 minutes just to warm through. It should stay bright green and crisp-tender.
Making the White Sauce
Now, the best part! In that same skillet, melt the butter and sauté the garlic until it’s fragrant (about 30 seconds, don’t let it burn!). Pour in the cold cream and let it simmer gently for 2 minutes to thicken slightly. Remove from heat and stir in the Parmesan, it’ll melt into the creamiest sauce. Taste and adjust with salt and pepper. If it’s too thick, splash in some reserved pasta water until it coats the back of a spoon beautifully.
Tips for Perfect Shrimp and Broccoli White Sauce Pasta
After making this dish numerous times, I’ve picked up some tricks that take it from good to “wow!” every time. First, don’t crowd those shrimp in the pan, give them space to get that perfect sear instead of steaming. Second, that reserved pasta water is liquid gold for adjusting sauce thickness, add it a tablespoon at a time until your sauce clings just right. And never skimp on the final flourish, a shower of extra Parmesan and maybe some red pepper flakes makes all the difference!
Variations of Shrimp and Broccoli White Sauce Pasta
One of my favorite things about this recipe is how easily it adapts to whatever’s in your fridge or dietary needs. Here are my go-to twists when I’m feeling creative:
- Gluten-free: Swap regular pasta for your favorite gluten-free noodles (the sauce hides any texture differences beautifully)
- Mushroom magic: Sauté some sliced creminis with the garlic for extra earthy depth
- Alfredo shortcut: Use store-bought Alfredo sauce when you’re really pressed for time (I won’t tell!)
- Lighter touch: Half-and-half works instead of heavy cream, though the sauce won’t be quite as velvety
The beauty is, once you’ve mastered the basic method, the possibilities are endless! If you are looking for other ways to pair shrimp and broccoli, check out this shrimp and broccoli lemon orzo recipe.
Serving Suggestions for Shrimp and Broccoli White Sauce Pasta
Oh, let me tell you how I love to serve this dish, it’s all about creating that perfect Italian bistro experience at home! A crusty garlic bread loaf is non-negotiable in my house, perfect for sopping up every last drop of that creamy sauce. When I’m feeling fancy, I’ll toss together a simple arugula salad with lemon vinaigrette to cut through the richness. And if it’s date night? A chilled glass of Pinot Grigio makes everything taste even better. Pro tip: warm your plates first, it keeps the pasta luxuriously creamy longer!
For more family-friendly meal ideas, you can always check out resources like Family Tastes.
Storing and Reheating Shrimp and Broccoli White Sauce Pasta
Here’s the deal, this pasta tastes best fresh, but if you’ve got leftovers (lucky you!), store them right. Pop them in an airtight container in the fridge for up to 3 days. When reheating, go low and slow, microwave at 50% power with a splash of cream or milk to revive that creamy texture. Stir every 30 seconds until warmed through. The shrimp might lose a bit of their bounce, but the flavors actually deepen overnight!
Nutritional Information for Shrimp and Broccoli White Sauce Pasta
Now, I’m no nutritionist, but here’s the scoop on what you’re getting in each satisfying bowl. Remember, these numbers can vary slightly depending on your exact ingredients (such as the amount of Parmesan you use). Per generous serving, you’re looking at:
- 450 calories: Just right for a hearty meal
- 25g protein: Thanks to those mighty shrimp
- 22g fat: Creamy indulgence at its finest
- 35g carbs: Balanced by all that protein
- 3g fiber: The broccoli’s doing good work
Not bad for something that tastes this decadent, right? Just don’t ask me to calculate the happiness grams, those are off the charts!
Frequently Asked Questions
I’ve gotten so many questions about this shrimp and broccoli pasta over the years, let me share the answers to 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 release more moisture. My trick? Add a minute to the cooking time since they start out colder.
How can I make this dish lighter?
I’ve tried every variation! Swap heavy cream for half-and-half (it’ll be less rich but still creamy) or use whole milk thickened with a tablespoon of flour. You can also go lighter on the Parmesan, though I’ll whisper that it’s my favorite part!
What if my sauce breaks or looks grainy?
Don’t panic! Remove from heat immediately and whisk in a splash of hot pasta water. The starch helps bring it back together. If all else fails, blend it briefly with an immersion blender, our little kitchen secret!
Can I prep any components ahead?
You bet! Cook the broccoli and shrimp up to a day in advance. The sauce tastes best fresh, but you can mince the garlic and grate the Parmesan ahead. Just wait to combine everything until serving time for that perfect texture.
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25-Minute Shrimp and Broccoli White Sauce Pasta: Creamy Perfection
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy and flavorful shrimp and broccoli pasta dish with a rich white sauce.
Ingredients
- 8 oz pasta: cooked al dente
- 1 lb shrimp: peeled and deveined
- 2 cups broccoli florets: steamed
- 2 tbsp butter
- 2 cloves garlic: minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a pan over medium heat. Add shrimp and cook until pink, about 3 minutes per side. Remove shrimp and set aside.
- In the same pan, melt butter. Add garlic and sauté for 1 minute.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese, salt, and pepper.
- Add cooked pasta, shrimp, and broccoli to the sauce. Toss to coat evenly.
- Serve hot.
Notes
- You can use any pasta of your choice.
- For extra flavor, add a pinch of red pepper flakes.
- Substitute heavy cream with half and half for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg