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Lemon-Garlic Shrimp
with broccoli and penne

Active: 25 Total: 25

Fast-cooking shrimp and the simplest tomato butter sauce help make this meal come together quickly. Vegetarian: sub white beans for shrimp. Paleo: sub zucchini for penne.



Lemon-Garlic Shrimp with Broccoli and Penne:
  • Garlic - 3 cloves , minced
  • Broccoli florets - 12 oz , pre-chopped
  • Tomatoes, roma - 3 , chopped
  • Shrimp, peeled and deveined - 1 lb
  • Pasta, penne - 8 oz (sub any other pasta shape)
  • Butter - 4 Tbsp , divided
  • Lemon juice - 2 Tbsp


  1. Garlic / Broccoli - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. Tomatoes - Prep as directed.

  3. Shrimp - Defrost shrimp.

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  1. Bring a large stock pot (large enough to hold pasta and broccoli) of water to boil. Salt generously and add pasta. Cook pasta according to package directions. Add broccoli in the last 2 minutes of cooking. Save 1/2 cup / 120 ml (for 4 servings - adjust if customizing) of salted pasta water before draining. 

  2. While pasta is boiling, heat a saute pan (that can fit shrimp, pasta, and broccoli) over medium heat. Add half the butter. When butter is melted, add garlic and tomatoes and saute for 1 minute.

  3. Add shrimp and saute until shrimp is cooked through, ~4 minutes. Stir in remainder of the butter and pasta water.

  4. Mix in pasta, broccoli, and lemon juice. Season with some salt and pepper to taste and enjoy!



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