Shrimp & Broccoli Penne


  • 8 ounces whole wheat penne cooked according to package instructions
  • 1/4 cup olive oil divided
  • 1 pound raw shrimp peeled and deveined
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cloves garlic grated
  • 2 large heads broccoli - cut into florets about 4 cups
  • 1 juice and zest of lemon
  • parmesan cheese minced parsley or basil and red chili flakes - to serve
  • chili flakes and parmesan cheese optional garnish


  1. When cooking the pasta, reserve 1 cup of the starchy cooking liquid and set aside. Strain pasta and receive.
  2. Pat shrimp dry with paper towel then sprinkle evenly with salt and pepper.
  3. Heat 2 tablespoons of the olive oil in a large, deep skillet over medium-high heat. Add garlic and heat for 30 seconds to release aroma then add the shrimp.
  4. Sauté shrimp in the pan until they turn pink, just 3-4 minutes total, being careful not to overcook. Remove from pan and set aside.
  5. In the same pan, add broccoli florets and reserved starchy cooking liquid (or chicken broth). Bring to a boil then cover the pan with a lid and reduce to simmer. Let broccoli steam until bright green, about 3-4 minutes.
  6. Add reserved cooked shrimp back into the pan along with the cooked pasta. Stir in remaining 2 tablespoons olive oil, lemon zest, and lemon juice. Toss well and add more salt or pepper to taste.
  7. Serve with parmesan cheese, minced herbs, and red chili flakes.

Thank you to The Lemon Bowl for this awesome recipe!