Easy Shrimp and Broccolini Pasta

Featured in the Honolulu Star-Advertiser on January 16, 2013.



Easy Shrimp and Broccolini Pasta

  • 1 tablespoon olive oil
  • Frozen shelled medium sized shrimp (about 8 ounces), defrosted
  • 1 clove garlic, peeled and minced.
  • 2 small bunches broccolini (about 3 cups) (can be substituted with your favorite green vegetable)
  • 1/2 cup cherry tomatoes, halved
  • 1/4 teaspoon red-pepper flakes (optional)
  • Kosher salt and ground pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon fresh lemon juice
  • 1/2 cup pasta water
  • 2 tablespoons capers
  • 1 pound linguine pasta, cooked (reserve pasta water for the sauce)
  • 1/4 cup parmesan cheese for garnish


  1. In a medium nonstick skillet heat olive oil over medium heat.
  2. Cook shrimp and garlic for 1-2 minutes, and then add broccolini, tomatoes, chili pepper flakes, salt and pepper.
  3. Remove the skillet from the heat and add butter, lemon juice, 1/2 cup pasta water and capers.
  4. Stir until the butter has melted and spoon over cooked pasta.
  5. Garnish with parmesan and serve immediately.

Makes 4 servings.

Approximate Nutrient Analysis per serving: (not including salt to taste)
590 calories, 10 g fat, 4 g saturated fat, 130 mg cholesterol, greater than 700 mg sodium, 90 g carbohydrate, 5 g fiber, 7 g sugar, 32 g protein


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