Shrimp and Broccoli Rotini

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Shrimp and Broccoli RotiniRecipe

Photo: Jennifer Causey; Styling: Missie Neville Crawford

This is a great go-to pasta recipe that you can whip up in a pinch with essentially whatever you have on hand. You can try swapping the shrimp for white beans to turn the lemony seafood pasta into a vibrant vegetarian entrée.

Serves 4 (serving size: about 1 1/2 cups)


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6 cups water
8 ounces uncooked rotini
3 cups packaged fresh broccoli florets
2 tablespoons olive oil
1 pound peeled and deveined large shrimp
2 teaspoons grated lemon rind
2 1/2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
5/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


1. Bring 6 cups water to a boil in a large saucepan. Add pasta, and cook according to package directions, omitting salt and fat. Add broccoli during last 3 minutes of cooking; drain.

2. Heat a large skillet over high heat. Add oil; swirl to coat. Add shrimp to pan; sauté 2 minutes. Stir in lemon rind; sauté 1 minute. Add pasta mixture, butter, lemon juice, and salt to pan. Sauté 1 minute, stirring occasionally; toss to coat. Sprinkle with black pepper; serve immediately.

Created date

July 2015

Nutritional Information

Calories 428
Fat 16.1 g
Satfat 5.9 g
Monofat 6.9 g
Polyfat 1.2 g
Protein 25 g
Carbohydrate 47 g
Fiber 4 g
Cholesterol 162 mg
Iron 3 mg
Sodium 486 mg
Calcium 102 mg