I absolutely love a creamy pasta dish. And for this Creamy Shrimp and Broccoli Pasta, I’ve made a garlic-y bechamel sauce and added in some parmesan cheese. And to top it off, I also added in some broccoli and sautéed shrimp.
Recipe by Michelle on November 9, 2020
Prep time: PT15M
Cook time: PT30M
Total time: PT45M
5 stars (5 reviews)
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. 3 minutes prior to the pasta being done, add the broccoli into the pot with the pasta and blanch until bright green and fork-tender. Reserve 1 cup of pasta water and set to the side. Drain both the pasta and broccoli and set to the side.
- Meanwhile, combine the shrimp and dried Italian herb seasoning in a medium bowl and season lightly with salt and pepper.
- Heat oil in a large skillet over medium-low heat. Add in the shrimp and sauté until opaque in color and slightly browned, about 2 to 3 minutes on both sides. Squeeze with lemon juice on top. Transfer to a plate, cover, and set to the side.
- Carefully wipe the same skillet clean and place over low heat. Add in the butter. Once melted, add in the garlic and sauté until fragrant, about 1 minute. Stir in the flour and sauté for a few more minutes. Slowly pour in the half and half and stir until the sauce begins to thicken slightly, about 2 to 3 minutes.
- Add in the freshly grated Parmesan and a pinch of red chili flakes and stir until the cheese is melted. Taste and season with salt and pepper.
- Stir in the cooked pasta and 1 cup of pasta water. Lightly fold in the shrimp and broccoli until combined and warmed.
- Serve immediately and shower on more parmesan cheese as your heart desires.