Shrimp and Broccoli Pasta
This buttery shrimp and broccoli pasta is inspired by a dish at one of my family's favorite restaurants. It's a simple Italian-American classic that's truly more than the sum of its parts. With just a handful of ingredients and a few smart techniques, you can have this delicious, restaurant-quality meal on the table in under 30 minutes!
This post may contain affiliate links.
Restaurant Style Shrimp and Broccoli Pasta (No Cream)
This recipe is inspired by a dish at one of my family's favorite local Italian restaurants, Joe Italiano's Maplewood Inn. It's an old school Jersey-Italian-American red sauce joint that's been around forever.
My family has been going there since I was a kid, and this was always my mom's favorite dish to order. It's essentially shrimp scampi style pasta with broccoli, and it's one of their specialties.
This pasta is so incredibly rich and buttery, which of course is what makes it so delicious. Rumor has it they add a whole stick of butter to each order, and while that sounds like a lot, I believe it. It's really buttery, but in the best way!
I don't use quite as much butter in my recipe, but if you really want to nail the original version, a few extra pats added in at the end should do the trick.
For such a simple and short ingredient list, this dish tastes better than it should, but that's also what makes it so easy to replicate at home. Using high-quality shrimp and good pasta is really what makes all the difference.
The Maplewood always gives the option of having your dish with either dried semolina pasta or their homemade pasta. I always choose the homemade pasta, but at home I usually make this with dried pasta to keep it simple and weeknight friendly.
This dish can easily be made in under 30 minutes. The broccoli is conveniently blanched in the same water that cooks the pasta which saves you time and unnecessary dishes.
Key Steps for Shrimp Pasta Perfection
The key to perfectly cooking the shrimp is to flash cook them in a hot pan until they just turn pink, then remove them while the rest of the dish is made. This prevents them from becoming overcooked and rubbery.
A large wide pan is best so all of the shrimp can cook in a single layer. That way they sear rather than steam, which gives the dish more flavor. If your pan is smaller, cook the shrimp in batches to keep them in one layer.
After sautéing the garlic and chili flakes, the pan gets deglazed with a little bit of white wine to release the browned bits from the bottom of the pan. That's where all the flavor is!
If you're opting out of using wine, just add a squeeze of lemon to the sauce to compensate for the lost acidity and depth.
The shrimp and broccoli get added back in at the same time as the pasta, along with a little bit of pasta water, to keep everything from overcooking. Toss everything vigorously to help the pasta release its starch, which will help to thicken the sauce.
There's no cheese on this dish, since Italians don't usually pair it with seafood, which is one of the reasons why there's so much butter.
Add cold butter off of the heat, while tossing the pasta vigorously, to emulsify the sauce and help it cling to the noodles.
You can finish the dish with a squeeze of lemon if you want a bit more acidity, but if using wine you likely won't need it. This is meant to taste more buttery than bright, but sometimes a little lemon can help wake things up.
Taste and adjust seasoning as needed at the end, then serve while it's nice and hot with some bread to scarpetta every last bit!
For more delicious seafood pasta recipes, try this classic Sicilian pasta con le sarde, a fiery lobster fra diavolo, or this traditional clam pasta known as linguine alle vongole.
Why This Recipe Works
- Comes together easily with just 8 simple ingredients.
- Ready in under 30 minutes and uses just two pans for easy cleanup.
- Tossing the pasta vigorously with cold butter creates a silky, emulsified sauce without cream or cheese.
- Both the shrimp and broccoli are par-cooked and only added at the end to avoid overcooking them.
- It's a simple home-cooked dish that tastes like something you'd order at a restaurant.
Shrimp and Broccoli Pasta Ingredients
Shrimp - I like to use large 16/20 shrimp (meaning there are 16 to 20 shrimp per pound), but any size works. Just adjust the cooking time accordingly to keep them tender. You can use either fresh or frozen shrimp, but make sure they're wild-caught, sustainably sourced, and high-quality.
Broccoli - Broccoli is traditional, but you could also use broccolini or cauliflower. You could even substitute asparagus. Avoid broccoli rabe, which is too bitter and overpowering.
Pasta - My shape of choice is linguine, but this can be made with multiple other short or long pastas. Using a high-quality dried pasta is important to take this to the next level. Look for pasta that has been slow-dried and bronze-die extruded. This Italian dried pasta guide will show you exactly what to look for. Fresh homemade pasta also works great!
Wine - Use a neutral wine that's unoaked, such as pinot grigio or sauvignon blanc.
Butter - Plenty of butter goes in, so try to use a good quality brand of butter for this dish, and remember it's best for it to be cold before tossing it with pasta. Salted and unsalted both work, just adjust your seasoning as needed.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large pot
- Colander
- Large skillet
- Paper towels
How to Make Shrimp and Broccoli Pasta
- Bring a large pot of water to a boil and season generously with salt. Cook the linguine until just shy of al dente. Add the broccoli during the last 2-3 minutes of cooking so it turns bright green and tender but still has a little bite. Reserve at least 1 cup of pasta water before draining.
Pro Tip: For an extra glossy, emulsified sauce, remove the pasta just shy of al dente from the pot, then allow the water to reduce further until slightly thickened. This means the starch will have concentrated and will help your butter become extra silky and saucy. The water will also be saltier so it's likely you may not need extra salt when seasoning the final dish. Always taste and adjust before serving!
- While the pasta cooks, heat a large skillet over medium-high heat and add 2 tablespoons olive oil. Pat the shrimp very dry, season lightly with salt and pepper, then add to the pan in a single layer. Cook until just opaque and lightly golden, about 1-2 minutes per side. Transfer to a plate and set aside.
- Lower the heat to medium-low and add the remaining olive oil. Stir in the garlic and red pepper flakes and cook gently until fragrant and just softened, about 30-60 seconds. Do not let the garlic brown.
Pro Tip: Keep the heat low while sautéing the garlic so it softens without browning. Burnt garlic will ruin the dish and make it taste bitter.
- Pour in the white wine and let it simmer until slightly reduced, about 2-3 minutes, scraping up any bits from the bottom of the pan.
- Add the drained linguine and broccoli directly to the pan along with about ½ cup of the pasta water. Toss continuously until the liquid emulsifies with the oil and lightly coats the noodles. Add more pasta water as needed to loosen and create a glossy sauce.
- Reduce the heat to low and add the butter a few pieces at a time, tossing constantly until melted and incorporated. The sauce should become silky and cling to the pasta.
- Return the shrimp to the pan and toss just until warmed through. Taste and adjust seasoning with salt and pepper as needed.
- Serve immediately, making sure each portion gets plenty of shrimp and broccoli with that garlicky butter sauce.
Tips for the Best Shrimp Pasta
- The broccoli should be cut large enough to stay al dente after cooking, but small enough to integrate with the pasta.
- Add the butter off of the heat or over very low heat, and continuously toss it around so the sauce stays smooth and emulsified.
- If the sauce looks greasy instead of glossy, add a splash of pasta water and toss vigorously to bring it back together.
- Do not overcook the shrimp or they will get rubbery. They should be just opaque and slightly curled after searing. They will finish gently when added back to the pan.
- The wine adds depth, but if you prefer to skip it, make sure your seasoning is on point. Add some extra pasta water and a little bit of lemon juice to make up for the lost acidity.
Variations and Substitutions
- Use cauliflower, romanesco broccoli, or asparagus instead of broccoli.
- Make a vegetarian version using king oyster mushrooms or artichoke hearts instead of shrimp.
- Use scallops or lobster meat for a slightly elevated version of the dish.
- Try bucatini, tagliatelle, spaghetti, or even a short pasta like rigatoni.
- Use fresh homemade pasta instead of dry pasta.
What to Serve with Shrimp and Broccoli Pasta
This dish makes a simple and complete meal on its own with a crusty hunk of bread or fluffy homemade focaccia to mop up all of the garlicky, buttery sauce.
If you'd like to serve a salad, this pairs beautifully with my traditional caprese salad, an easy arugula salad with Parmigiano, a classic Caesar salad made tableside, or a crisp shaved fennel salad with olives and hazelnuts.
How to Store and Reheat Shrimp and Broccoli Linguine
This dish is best served immediately and not recommended for storage. If you have leftovers, save them in an airtight container for up to 2 days.
Gently reheat in a pan with a splash of water and a little butter until steaming and glossy. Avoid letting the sauce boil and use low heat to keep the sauce from breaking.
FAQs
Shrimp becomes rubbery and tough when it's overcooked. The key to tender and plump shrimp when adding them to pasta is to flash cook them in a hot pan until they just turn pink and slightly curl, then remove and only add them back right at the end to finish in the sauce.
Yes, frozen shrimp are a great option. Just make sure they're completely thawed and have been thoroughly patted dry before cooking them. Excess moisture can cause them to steam instead of searing in the pan.
While you could use it in a pinch, I recommend using fresh broccoli if possible. Frozen broccoli will have a softer texture and will fall apart more easily. It lacks the al dente bite of fresh broccoli which is part of what makes this dish so delicious.
This means the sauce broke, which is when the fat separates from the liquid. Add a splash of cold water or pasta water and vigorously toss everything to bring it back together. To prevent this from happening again, keep your heat low after adding butter to the pan, and continuously move everything around.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
Restaurant Style Shrimp and Broccoli Linguine
Ingredients
- 8 oz linguine
- 1 lb shrimp large, peeled and deveined
- 2 cups broccoli florets cut into small bite sized pieces
- 5 tablespoons extra virgin olive oil plus more as needed
- 5-6 garlic cloves very finely minced
- ½ cup dry white wine
- ¾ cup pasta water plus more as needed
- 6 tablespoons butter cold, cut into pieces
- 1 pinch red pepper flakes
- kosher salt and freshly cracked black pepper
Instructions
- Bring a large pot of water to a boil and season generously with salt. Cook the linguine until just shy of al dente. Add the broccoli during the last 2-3 minutes of cooking so it turns bright green and tender but still has a little bite. Reserve at least 1 cup of pasta water before draining.8 oz linguine, 2 cups broccoli florets
- While the pasta cooks, heat a large skillet over medium-high heat and add 2 tablespoons olive oil. Pat the shrimp very dry, season lightly with salt and pepper, then add to the pan in a single layer. Cook until just opaque and lightly golden, about 1-2 minutes per side. Transfer to a plate and set aside.5 tablespoons extra virgin olive oil, 1 lb shrimp
- Lower the heat to medium-low and add the remaining olive oil. Stir in the garlic and red pepper flakes and cook gently until fragrant and just softened, about 30-60 seconds. Do not let the garlic brown.5-6 garlic cloves, 1 pinch red pepper flakes
- Pour in the white wine and let it simmer until slightly reduced, about 2-3 minutes, scraping up any bits from the bottom of the pan.½ cup dry white wine
- Add the drained linguine and broccoli directly to the pan along with about ½ cup of the pasta water. Toss continuously until the liquid emulsifies with the oil and lightly coats the noodles. Add more pasta water as needed to loosen and create a glossy sauce.¾ cup pasta water
- Reduce the heat to low and add the butter a few pieces at a time, tossing constantly until melted and incorporated. The sauce should become silky and cling to the pasta.6 tablespoons butter
- Return the shrimp to the pan and toss just until warmed through. Taste and adjust seasoning with salt and pepper as needed.kosher salt and freshly cracked black pepper
- Serve immediately, making sure each portion gets plenty of shrimp and broccoli with that garlicky butter sauce.
Notes
- For an extra glossy, emulsified sauce, remove the pasta just shy of al dente from the pot, then allow the water to reduce further until slightly thickened. This means the starch will have concentrated and will help your butter become extra silky and saucy. The water will also be saltier so it's likely you may not need extra salt when seasoning the final dish. Always taste and adjust before serving!
- Keep the heat low while sautéing the garlic so it softens without browning. Burnt garlic will ruin the dish and make it taste bitter.
- The broccoli should be cut large enough to stay al dente after cooking, but small enough to integrate with the pasta.
- Add the butter off of the heat or over very low heat, and continuously toss it around so the sauce stays smooth and emulsified.
- If the sauce looks greasy instead of glossy, add a splash of pasta water and toss vigorously to bring it back together.
- Do not overcook the shrimp or they will get rubbery. They should be just opaque and slightly curled after searing. They will finish gently when added back to the pan.
- The wine adds depth, but if you prefer to skip it, make sure your seasoning is on point. Add some extra pasta water and a little bit of lemon juice to make up for the lost acidity.
