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Lemony Pasta with Shrimp, Broccoli and Parmesan Cheese

This easy Lemony Pasta with Shrimps, Broccoli and Parmesan cheese it’s flavorful. It is also healthy, made with wheat pasta, and for the kick I added garlic and pepper flakes.

I love lemon, so this dish for me was so good I had to have two servings. I used chicken broth, so I didn’t use salt at all since the combination of the broth, lemon juice and garlic went well together. If you like you can replace chicken broth with vegetable broth or fish broth.

I make my own broth with powder chicken bullion, for this dish I used 1 1/2 cup of water for the broth. You can always use your preferred chicken broth.

It’s an easy, flavorful recipe.


2 tsp. extra virgin olive oil

1 lb. shrimp, peeled and deveined

1/2 box of wheat pasta (16oz)

1/2 cup of chicken broth

1 lemon juice

1-2 garlic cloves, minced

1 (8 oz) broccoli florets

1 tsp of pepper flakes

1/2 cup Parmesan cheese

Salt and pepper for shrimps

1 tbs of lemon juice for shrimps


Cook pasta according to directions. Drain and set aside.

In a non-stick skillet, heat olive oil over medium high heat. Season shrimp with lemon juice, salt and pepper.

Begin cooking the shrimp in batches, about 2 minutes on each side until you have cooked them all. Set aside (Cook on each side for 2-3 minutes until just cooked through. Don’t over cook them they will continue to cook once you add them to the pasta)

Add the chicken broth (about 1 cup)reserve the rest for later. Add the broccoli, lemon juice, and garlic to the pan. Cook for about 7 minutes until it reduces all the