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Garlic Lemon Shrimp with Broccoli

Servings: 4
Prep: 15 minutes
Cook: 20 minutes
Ready: 35 minutes


8 oz uncooked whole wheat vermicelli pasta

3 TBSP olive oil

2 cups broccoli florets

2 cups red bell peppers, chopped

¼ cup garlic, minced

1 lb. raw 16-20 count shrimp, thawed, patted dry (For vegetarian option, substitute 15 oz can cannellini
beans, drained, rinsed)

½ teaspoon kosher salt, divided

½ teaspoon black pepper, divided

¼ cup half and half (For dairy-free option, substitute vegetable broth)

½ cup low-sodium vegetable broth

2 TBSP lemon juice, or to taste

½ cup fresh parsley, chopped


  1. Cook pasta (8 oz) according to package directions.
  2. While pasta is cooking, heat olive oil (3 TBSP) in a large sauté pan over medium heat.
  3. Add broccoli (2 cups) and red bell peppers (2 cups) and cook, stirring frequently, until broccoli turns bright green, about 2 minutes.
  4. Add garlic (¼ cup) and shrimp (1 lb.) and season with half of the salt (¼ tsp) and black pepper (¼ tsp). Cook, stirring frequently, until garlic is aromatic, about 1 minute.
  5. Add liquids (¼ cup half and half, ½ cup vegetable broth). Bring to a simmer and reduce liquid by one fourth, about 2-4 minutes, stirring periodically.
  6. Add cooked pasta and heat through.
  7. Add lemon juice (2 TBSP), parsley (½ cup) and remaining salt (¼ tsp) and black pepper (¼ tsp) and gently mix before serving.

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