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Shrimp and broccoli over linguine in a white bowl
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5 from 26 votes

Shrimp and Broccoli over Linguine

Serve up your family deliciousness with my easy to make Shrimp and Broccoli. Cooking like a chef is easier than you think and this restaurant-style dish can be on your dinner table in less than 30 minutes!
Prep Time10 mins
Cook Time15 mins
Course: Entree
Cuisine: American
Keyword: pasta dish, seafood pasta, Shrimp and broccoli
Servings: 2
Calories: 827kcal
Author: Chef Dennis Littley

Ingredients

  • pound shrimp peeled and deveined I used 16/ 20 count
  • ½ pound linguine or your favorite pasta or rice
  • 2 tablespoons olive oil
  • 8 ounces mushrooms sliced
  • 2 cloves garlic finely chopped
  • 2 cups broccoli florets par-cooked fresh or frozen florets, thawed
  • 8 ounces artichoke hearts sliced
  • pinch red pepper flakes
  • 1 ounce white wine optional
  • sea salt and black pepper to taste
  • ½ cup chicken stock seafood or vegetable stock can be used
  • 1 tablespoon butter for beurre manie
  • 1 tablespoon flour for beurre manie

Instructions

  • Pre-cook the broccoli. Keep the brocolli but cooked enough for your tastes.
  • Cook pasta according to instructions on box
  • As pasta is cooking begin preparing the shrimp and broccoli by heating a large skillet on high heat
  • Saute the mushroom giving them time to fully cook (about 5 minutes)This will help them develop more flavor.
  • When the mushrooms are fully cooked add the shrimp and garlic to the pan and continue cooking until the shrimp are almost done.
  • Deglaze the pan with white wine (optional).
  • Next, add the precooked broccoli and sliced artichoke hearts to the pan
  • Add in the stock, seasonings and butter rolled (buerre manie) in flour to thicken the sauce.
  • Serve over linguinne and enjoy!

Nutrition

Calories: 827kcal | Carbohydrates: 106g | Protein: 24g | Fat: 33g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 562mg | Potassium: 964mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1876IU | Vitamin C: 108mg | Calcium: 95mg | Iron: 4mg