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.
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
How to Make It
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.
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.
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Made this recipe earlier this week after we got home from soccer practice and my 6 and 7 year old gobbled it up. I did add some minced garlic to the oil before I cooked the shrimp. This was fast, easy and delicious. I will definitely make this regularly.
I made this last night for my husband and i. It was very good and came together quickly. I halved the recipe and added garlic like another reviewer mentioned. It was delicious for a last minute thrown together meal.
This is so delicious! I made it tonight and added the garlic and parmesan like other reviewers suggested. It was a winner! I also love how quickly it all comes together. It is a perfect weeknight recipe. :)
Was looking for shrimp and pasta recipes and saw this and it looked so good I had to try it. The first time I made it I unfortunately did not have fresh broccoli and I the only shrimp I had were frozen cooked! I did not have a fresh lemon, so I used lemon juice and dried lemon zest. Even with all that this was amazing! The next time I made it I had all the right stuff and it was even better! Since we like Parmesan cheese, the second time I made it we added some fresh Parmesan cheese over it. So yummy. This recipe sure is a keeper.