Best Creamy Shrimp And Broccoli Pasta Recipes

CREAMY SHRIMP AND BROCCOLI PASTA

Creamy Shrimp and Broccoli Pasta image

Shrimp and broccoli florets are served on a bed of penne pasta mixed with cream cheese. Parmesan and basil complete this elegant dish.

Provided by My Food and Family

Categories Home

Time 20m

Yield 6 servings, about 1-1/3 cups each

Number Of Ingredients 10

Ingredients

3 cups (8 oz.) penne pasta, uncooked
3/4 lb. uncooked deveined peeled large shrimp
1 Tbsp. flour
1/4 cup KRAFT Lite Zesty Italian Dressing
2 cloves garlic, minced
3 cups small broccoli florets
1 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup chopped fresh basil

Steps:

Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, toss shrimp with flour until evenly coated; set aside. Heat dressing in large nonstick skillet on medium-high heat. Add shrimp and garlic; cook and stir 2 min. Add broccoli and broth; mix well. Simmer 5 min. or until shrimp are done, stirring occasionally. Add Neufchatel; cook 3 min. or until Neufchatel is melted and sauce is thickened, stirring frequently.
Drain pasta; return to pan. Add shrimp mixture; toss to coat. Spoon evenly onto serving plates; top with Parmesan and basil.

Nutrition Facts : Calories 300, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 135 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g

CREAMY CAJUN SHRIMP AND BROCCOLI PASTA - PEAS AND CRAYONS

Creamy Cajun Shrimp and Broccoli Pasta - Peas and Crayons image

This delicious Creamy Cajun Shrimp and Broccoli Pasta makes an easy lunch or dinner! The cajun zing adds a nice burst of flavor to this tasty plate of pasta

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients

25 medium raw shrimp ((see notes))
2 cups bowtie pasta
1.5 cups chopped broccoli florets
1/2 tsp olive oil
1/4 tsp garlic powder
1/4 tsp parsley
1/8 tsp salt
1 clove garlic (smashed and minced)
1/4 cup half and half (half cream; half milk)
1/4 cup freshly grated Parmesan cheese
1/2 tsp cajun seasoning blend
additional salt and pepper (to taste)
a sprinkle of paprika
extra Parmesan (for topping)

Steps:

Defrost shrimp if using frozen. If using whole shrimp, clean/peel/de-vein shrimp as needed.
If using fresh, set aside and grab your pasta!
Cook pasta as directed until tender.
Next steam or blanch your broccoli tops. Save time and dishes by blanching them quickly in the pot of boiling pasta water. You can do this during the last minute or two of the pasta's cook time.
While your pasta and broccoli cook, bring a pan/skillet to medium-high heat with 1/2 tsp of olive oil.
Add the shrimp and toss to coat, then top with garlic powder, parsley, and salt.
Cook shrimp until pink and opaque, adding the garlic in for a quick saute towards the end to prevent it from burning. If the pan is dry you can add a smidgen of olive oil before adding the garlic.
Drain the pasta and add back into the pot.
To coat my pasta in teeny broccoli "sprinkles" versus chunks of broccoli, I use a knife to slice off the very top portion of the broccoli, avoiding the stalk altogether.
I save the leftover broccoli to make a basil-broccoli pesto or freeze them to use in mac and cheese recipes. Feel free to add large chunks into your pasta if you prefer! It's great both ways!
Reduce heat to medium setting and pour in the half and half, cheese, and cajun seasoning.
Stir constantly until the dairy thickens into a delicious sauce.
Add in your shrimp along with your broccoli and stir to coat.
Taste, then add any additional seasoning you'd like. Extra cajun kick is always welcome!
At this point you may also want to add a little more milk to thin the sauce. Add 2-3 tablespoons and give it a good stir!
Plate then top with a sprinkle of paprika and a light shaving of Parmesan cheese. Yum!