A Squared: What's For Dinner Wednesday: Lemony Broccoli Pasta with Shrimp

Wednesday, July 30, 2014

What's For Dinner Wednesday: Lemony Broccoli Pasta with Shrimp

I love a simple pasta dinner in the summer. Pasta is a great vehicle for fresh ingredients and flavors and is the perfect base for a one dish dinner.

A few pantry staple ingredients come together to create a simple and flavorful sauce. White wine, lemon juice, garlic, and dry herbs is all you need to add big flavor to this dish. I love using shrimp here because it cooks nicely and quickly and the sauce is reminiscent of a classic scampi. The broccoli holds up really well in the cooking process and the lemon and garlic combination compliments it well.

This simple sauce can be paired with a variety of vegetables, proteins, or pasta shapes. I made a separate batch for Alex with diver scallops since he can't eat the shrimp. You could also make this with asparagus instead of broccoli or chicken instead of seafood. It's a great one dish dinner that will leave you feeling satisfied, not stuffed.


  • 6 oz. thin spaghetti or angel hair pasta, uncooked
  • 2 cups broccoli, cut into 1-inch pieces & florets
  • 2 Tbs. butter, divided
  • 1 Tbs. olive oil
  • 3 shallots, thinly sliced
  • 2 garlic cloves, minced
  • Zest of 1 lemon
  • 1/2 cup dry white wine
  • Juice of 2 lemons
  • 1 tsp. dry parsley
  • 1 tsp. dry chives
  • Salt and pepper, to taste
  • 1/2 lb. shrimp, sauteed or grilled
  • Grated Parmesan, for serving

Season a large pot of water with salt and bring to a boil. Add pasta and cook according to package directions. When there are 3 minutes left on the cook time, carefully scoop out 1/3 cup of pasta water and set aside. Follow by adding the broccoli to the pot. When cooking is complete, drain the pasta and broccoli.

In a large saute pan, heat 1 Tbs. of butter and the olive oil over medium heat. Add shallot and saute for 5 minutes until softened. Add garlic and cook for another minute and follow with the lemon zest, cooking for another 2 minutes.

Pour wine into the pan and bring to a boil. Reduce heat and simmer for 5 minutes. Pour in the lemon juice and reserved pasta water and simmer for another 8-10 minutes, until the liquid has reduced and thickened slightly. Stir in parsley, chives, and season with salt and pepper. Toss pasta and broccoli in the sauce and warm over low heat until heated through.

Plate the pasta and top with cooked shrimp. Sprinkle with grated Parmesan, if desired.

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