Lemony Pasta with Shrimp and Broccoli

Today, I’d like to share a fantastic pasta dish with you that is so quick to make. A friend made it for a girls dinner several years ago in Thailand and I have cooked it myself many times since. The original recipe asks for butter as well as olive oil, but I don’t miss the butter in my version and my LDL is too high anyway. My kids love this pasta dish and have even requested it for their birthday dinners. You can use any vegetable you like. Asparagus, zucchini or fresh peas would be great, but so would leafy greens or whatever you find in the bottom of your fridge. Good quality olive oil, lemon juice and lots of garlic are key here and give this dish the biggest flavor boost.


Serves 5


  • 1 lbs (or 500g) whole grain spaghetti
  • 1.5 lbs (700g) shrimp, cleaned, deveined and shell removed
  • 1 medium size broccoli
  • juice of 2 lemons
  • zest of 1 spray-free lemon
  • 4-5 garlic cloves, finely minced
  • 1 small chili, seeds removed and finely minced
  • 1/4 cup minced flat leaf (Italian) parsley leafs
  • 4 tablespoons extra virgin olive oil, divided
  • sea salt


Bring a large pot of water to boil.

Cut the broccoli into small florets and the stems into thick matchsticks.

When water is boiling, add 1 tablespoon salt and pasta.

In a separate large pan, sauté garlic and chili in 2 tablespoons olive oil for a minute or until fragrant. Be careful not to burn garlic. Add broccoli and stir fry for a couple of minutes, before adding the shrimp and 2 tablespoons pasta water. Turn the heat off as soon as the broccoli has softened a little and the shrimp are cooked through. This will take only a few minutes. Add 1 teaspoon salt, lemon juice, zest and parsley.

Before draining the pasta, reserve 1 cup of the pasta water. Set aside.

Take the cooked pasta straight from the colander and add it to the shrimp/broccoli pan. Combine well. Add some of the reserved pasta water and drizzle with remaining 2 tablespoons olive oil. Adjust seasoning if necessary.

Serve immediately.


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