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This creamy shrimp and broccoli pasta recipe is quick and simple. It’s made with cream cheese, garlic, and pantry staples for a low-effort, comforting meal!
Try my Easy Cream Cheese Chicken or Quick Cream Cheese Pasta Sauce next.
Why you’ll love it
Shrimp and broccoli are a great combo, and since you know how much I love to make easy pasta recipes, it’s time for a shrimp and broccoli pasta. It has a silky cream cheese sauce that has an irresistible tangy flavor and is made with everyday ingredients!
The shrimp are perfectly plump and juicy, and Italian herbs amp up the flavor in the sauce in this 30-minute shrimp pasta. You probably have most of the ingredients on hand already, and shrimp are so easy to work with! It’s a satisfying, fast pantry meal.
What you’ll need
- Pasta – I like a longer shape like spaghetti, but use whatever shape of pasta you prefer
- Shrimp – I use 31-40/pound count frozen raw shrimp. Smaller or larger shrimp would work too! Keeping the tails on is optional.
- Olive oil and butter – for pan frying
- Broccoli – for a punch of freshness
- Chicken broth – the base of the sauce
- Cream cheese – it adds the creamy, luxurious quality with a hint of tang. I use Philadelphia.
- Garlic – for more savory flavor
- Italian seasoning – it’s a convenient blend of dried herbs in a single jar
Pro tip
I highly recommend microwaving the cream cheese in 20-30 second intervals until softened. It’s much easier to incorporate into the sauce that way.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- To quickly thaw the shrimp, run them under cool water in a colander.
- I mince the garlic with a squeeze of this handy garlic press, and this is my butter dish (with handy measurement markings on it).
- Store your uncooked spaghetti in this airtight container.
How to make shrimp and broccoli pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cook the pasta until al dente. Meanwhile, heat up the oil and butter in a pan. Cook the shrimp until pink, and then transfer them to a plate. Add the broccoli to the skillet, and cook for a few minutes (lightly browned is fine).
Take the broccoli out, and add the broth, cream cheese, garlic, and Italian seasoning to the pan. Stir until incorporated. Add the shrimp and broccoli back, and let everything heat through.
Drain the pasta, and toss it with the sauce. Season generously with salt & pepper. Serve with a dusting of freshly grated parmesan cheese if desired.
Helpful tips
- Using frozen shrimp is best; the kind that are at the seafood counter are less fresh and generally previously frozen then thawed.
- I chop the broccoli florets fairly small so they would cook faster, so keep that in mind!
- If the sauce gets too thick for whatever reason, just add a little more chicken broth or pasta water to thin it out.
Substitutions and variations
- You can use frozen broccoli florets, and if you do, I’d give it a minute or two longer to cook (so they thaw out properly).
- You can substitute regular salt for seasoning salt or Tony’s Cajun seasoning to change it up.
- Want to add a little heat? Sprinkle some red pepper flakes in.
What to serve with shrimp broccoli pasta
- Round out the meal with a bright salad to complement it. Try spring mix with my Homemade Italian Dressing, zesty Chipotle Ranch Dressing, or make a big Caesar salad with my popular 10-Minute Caesar Dressing and Garlic Parmesan Croutons.
- Serve with a dinner roll, slice of fresh crusty bread like sourdough, or my Extra Cheesy Garlic Bread.
Leftovers and storage
- This one is best fresh, but leftovers will keep for 2-3 days in the fridge. I prefer eating seafood sooner rather than later.
- Reheat over a low heat, taking care to not overcook the shrimp.
- I don’t recommend freezing creamy sauces.
More shrimp pasta recipes
If you made this broccoli and shrimp pasta with a cream cheese sauce, please leave a star rating and review below! You can also find me on Instagram.
Creamy Shrimp and Broccoli Pasta
Ingredients
- 8 ounces uncooked pasta
- 1 pound uncooked (31-40/pound size) shrimp thawed & peeled
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 generous cups broccoli florets
- 1 cup chicken broth
- 8 ounces cream cheese softened and cut into cubes
- 4 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- Salt & pepper to taste
- Freshly grated parmesan cheese optional
Instructions
- Prep your shrimp. If they're frozen, add them to a colander and run under cool water until thawed.
- Boil a salted pot of water for the pasta. Cook it al dente according to package directions.
- Meanwhile, heat the oil and butter in a skillet over medium-high heat. Once the pan is hot, add the shrimp. Cook for 2 minutes/side and then take them out of the pan and transfer to a plate.
- Add the broccoli to the pan and give it a good stir. Reduce the heat to medium. Cover the pan with a lid and let the broccoli cook for 3 minutes. If it's still too crisp for your liking, cover the pan for another minute or two. The broccoli may get a little brown on some parts, which I love because it adds extra flavor.
- Take the pan off the heat and transfer the broccoli to the same plate as the shrimp.
- Add the chicken broth, cream cheese, garlic, and Italian seasoning to the skillet. Return the pan to the heat and stir/whisk until the cream cheese has melted and it's a nice and creamy sauce.
- Add the shrimp and broccoli back into the pan and let it heat through. Season the sauce with salt & pepper as needed. Drain the pasta and toss with the sauce (prior to draining the pasta, you can add a little pasta water to thin the sauce if needed). Serve immediately with parmesan cheese if desired.
Notes
- I chopped my broccoli into fairly small florets and they were tender-crisp with the recommended cooking time.
- Instead of regular salt, try using some Tony’s seasoning or Lawry’s seasoning salt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on June 15, 2019. It’s been tweaked to be even easier, tastier, and has new photos!
I want to prepare this shrimp dish . Don’t have cream cheese. What can I use instead?
Hi Shelby. You could maybe experiment using heavy cream and lemon juice but then you might want to make a roux to thicken the sauce.
We really enjoyed this recipe but will double the sauce next time. I also added a shake or two of chili flakes.
I’m so glad you liked it!