Name: Shrimp and Broccoli Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Ingredients: 10 ounces uncooked whole-wheat short pasta (rotini, penne, or elbow macaroni); 2 tablespoons olive oil; 2-3 large garlic cloves, minced (about 1 1/2 teaspoons); 1/2 teaspoon ground black pepper; 1 pound (16 ounces) frozen broccoli florets; 2-3 tablespoons lemon juice; 1 pound (16 ounces) shrimp, peeled and deveined, thawed if frozen; 1/4 teaspoon red pepper flakes; 2 tablespoons shredded parmesan cheese

Skillet of whole-wheat rotini with shrimp, broccoli florets, and shredded parmesan, with lemon and red pepper flakes beside the pan — Illustrative image, AI-generated — not a photo of this recipe as prepared.

A twenty-minute pasta night for the Family Dinner Rotation. The pasta boils while garlic, broccoli, and shrimp cook in one skillet, and a cup of the starchy pasta water brings it all together at the end.

This recipe comes from the U.S. Department of Veterans Affairs. Quantities, times, servings, and the order of the steps are the source’s own. FHG reworded the steps and added the food-safety note below.

At a Glance

Prep

5 min

Cook

15 min

Total

20 min

Pan

Skillet + pot

Servings

6 — 2 cups each, per the source

Ingredients

10 ounces uncooked whole-wheat short pasta (rotini, penne, or elbow macaroni)
2 tablespoons olive oil
2–3 large garlic cloves, minced (about 1½ teaspoons)
½ teaspoon ground black pepper
1 pound (16 ounces) frozen broccoli florets
2–3 tablespoons lemon juice
1 pound (16 ounces) shrimp, peeled and deveined, thawed if frozen
¼ teaspoon red pepper flakes
2 tablespoons shredded parmesan cheese

How to Make It

1Cook the pasta following the directions on the box, without adding salt to the water. Before draining it, scoop out 1 cup of the cooking water and set it aside.
2While the pasta cooks, heat a large skillet or sauté pan over medium heat.
3Add the oil, garlic, and black pepper, and sauté until fragrant, about 30 to 60 seconds.
4Add the frozen broccoli and the lemon juice, cover with a lid, and cook for 2 to 3 minutes, until the broccoli has thawed.
5Add the shrimp. Cook, stirring often, until the shrimp is cooked and the broccoli is heated through, about 3 to 5 minutes.
6Add the cooked pasta along with the reserved pasta water.
7Stir in the shredded parmesan and the red pepper flakes.
8Serve warm.

Stages of the recipe: the ingredients laid out; garlic and broccoli in the skillet; shrimp added and turning pink; the finished pasta tossed together with parmesan — Illustrative image, AI-generated — the main stages of the recipe, not photos of it being prepared.

How to tell the shrimp is done: the FDA’s general rule for fish is 145°F on a food thermometer. For shrimp, use the visual cue instead: the flesh turns firm, pearly, and opaque. The same visual cue applies to scallops, crab, and lobster.

Make It Work for Your Family

The FHG part

Shellfish allergy: shrimp is one of the major food allergens. The source recipe itself allows another protein in its place — leftover cooked chicken, white beans, or chickpeas. If you swap, use the doneness guidance for that protein instead of the shrimp note above.
Keep the components separate: if someone in the family prefers foods kept apart, set aside some plain pasta before everything goes into the skillet together.
The red pepper flakes are optional: leave them out of the pan and put them on the table for whoever wants them.
Leftovers: the source says they keep in the refrigerator for up to four days, and can be reheated in the microwave or eaten cold.

Recipe source: “Shrimp and Broccoli Pasta,” U.S. Department of Veterans Affairs, Nutrition and Food Services. Steps reworded by Family Healthy Guide; quantities, times, servings, and cooking sequence unchanged. Food-safety guidance from the FDA.

Part of the Family Dinner Rotation System.