One-Pan Shrimp and Broccoli Pasta

Choosing the Right Shrimp

When it comes to making this One-Pan Shrimp and Broccoli Pasta, selecting quality shrimp is essential for flavor and texture. I recommend using large, raw shrimp that are peeled and deveined. Their firmer texture holds up well during cooking, and they absorb the flavors of the garlic and olive oil beautifully. If you're in a pinch, frozen shrimp will work, but be sure to thaw them completely before cooking to avoid a watery dish.

Keep an eye on the cooking time for the shrimp; they only take about 4-5 minutes to become perfectly pink and opaque. Overcooking can lead to a rubbery texture, which is not ideal for this dish. A quick tip: as soon as the shrimp start to curl into a C shape, they are almost done!

Mastering Broccoli Cooking Techniques

For this recipe, tender yet crisp broccoli is key to achieving that perfect texture contrast. A quick blanch in boiling water before sautéing can help lock in color and nutrients—just dunk the florets for about 2 minutes, then transfer them to ice water. This technique helps maintain the vibrant green and makes sure the broccoli doesn’t overcook in the pan.

When sautéing the broccoli with garlic, aim for a vivid green color and a slight char on the edges for added flavor. The goal here is to achieve tenderness without losing that satisfying bite. Should you find your broccoli still tough after sautéing, simply add a splash of water and cover the skillet for another minute—this will create steam and soften them without losing that bright color.

Serving Suggestions and Variations

Assembling this dish is half the fun! Once mixed, I like to drizzle a bit of extra virgin olive oil over the top before serving—this adds a lovely finishing touch and depth of flavor. Pairing this pasta with a fresh green salad can turn it into a complete meal that's both light and satisfying.

Feeling adventurous? You can easily swap out the broccoli for other vegetables like asparagus or spinach. Just make sure to adjust the cooking time accordingly since different veggies may require different treatments. To make a vegetarian version, replace shrimp with sautéed mushrooms or chickpeas for protein while maintaining that satisfying bite similar to the original recipe.

Ingredient Substitutions

In this pasta dish, the ingredients can be flexible based on what you have on hand. If you're out of linguine, any pasta shape will work, though I recommend sticking to long varieties for better twirling. Whole grain or gluten-free pasta can also be used without compromising taste, but be mindful of the cooking time as that can vary.

For the cheese, if you're looking for a dairy-free option, nutritional yeast can provide a similar cheesy flavor and is a great source of B vitamins. If you prefer a stronger flavor than Parmesan, consider substituting Pecorino Romano, though adjust the salt accordingly, as it tends to be saltier.

Storage and Reheating

This One-Pan Shrimp and Broccoli Pasta can be stored in an airtight container in the fridge for up to three days. When reheating, a skillet works best to maintain the texture. Add a tablespoon of olive oil to the pan before adding the pasta to prevent it from drying out, heating over medium-low heat while stirring gently until warm.

If you find that the sauce has become too thick upon reheating, simply add a splash of water or broth to loosen it up. However, I recommend eating this dish fresh, as shrimp can become rubbery upon reheating, so make only what you plan to eat unless you’re prepared for leftovers.