Shrimp Imperial with Pasta and Broccoli
Elevate your dinner table with this decadent Shrimp Imperial with Pasta and Broccoli, a creamy, seafood-inspired pasta dish that's bursting with flavor and perfect for weeknights or special occasions. Succulent shrimp are sautéed in olive oil until perfectly tender, then combined with vibrant broccoli florets and swirled into a rich, velvety garlic-Parmesan cream sauce infused with a splash of white wine and a hint of paprika. Tossed with al dente pasta, this dish effortlessly balances indulgence and freshness, making it a crowd-pleasing centerpiece for any meal. Garnish with fresh parsley for a touch of color and flavor, and serve with lemon wedges for a bright, zesty finish. Ready in just 40 minutes, this recipe is a perfect blend of elegance and ease, ideal for seafood and pasta lovers alike.
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Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 4 tablespoons unsalted butter
- 3 cloves garlic cloves (minced)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 0.25 cup dry white wine
- 0.5 teaspoon paprika
- 12 ounces cooked pasta (fettuccine or linguine)
- 3 cups broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
- 4 pieces lemon wedges (for serving, optional)
Instructions
Bring a large pot of salted water to a boil for the pasta. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a steamer or microwave, cook the broccoli florets until they are just tender but still bright green (about 3-4 minutes). Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Deglaze the skillet with the white wine, scraping up any brown bits from the bottom. Let the wine cook down for 1-2 minutes.
Add the heavy cream, Parmesan cheese, and paprika. Stir until the sauce is smooth and creamy. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Return the shrimp to the skillet, along with the steamed broccoli. Toss gently to combine and heat through, about 2-3 minutes.
Add the cooked pasta to the skillet and toss everything together. If the sauce is too thick, add a splash of the reserved pasta water until the desired consistency is reached.
Divide the Shrimp Imperial with Pasta and Broccoli among plates. Garnish with freshly chopped parsley and serve with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 2.0 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 326 mg | 25% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 423 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
