Restaurant Style Shrimp and Broccoli Linguine

Close-up overhead view of shrimp and broccoli linguine in a stainless steel skillet, with plump pink shrimp, bright green broccoli florets, and flecks of fresh parsley scattered throughout.

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Restaurant Style Shrimp and Broccoli Linguine

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!

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 2

Calories: 1284kcal

Author: Nicole Gaffney

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.

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