One-Pot Garlicky Shrimp and Broccoli Whole-Grain Pasta

This fast one-pot dinner combines tender shrimp, broccoli, and whole-grain pasta in a light lemon-garlic sauce. It is ready in about 25 minutes with minimal cleanup.

Prep: 10 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 ounces whole-grain spaghetti
• 2 tablespoons olive oil
• 4 cloves garlic
• 3 cups low-sodium chicken broth
• 1 cup water
• 4 cups broccoli florets
• 1 pound large shrimp
• 1 medium lemon
• 0.75 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes
• 2 tablespoons fresh parsley

Cooking instructions

1. Peel and mince the garlic. Peel and devein the shrimp if needed, rinse briefly, and pat dry. Zest the lemon, then cut it in half. Season the shrimp with 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper. (about 5 min)
2. Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the garlic and red pepper flakes; cook for 30 seconds, until fragrant. (about 1 min) — Medium heat
3. Add the broth, water, remaining 1/2 teaspoon salt, and whole-grain spaghetti. Bring to a boil, then cook uncovered, stirring often, until the pasta is almost al dente, about 8 minutes. (about 8 min) — Bring to a boil, then maintain a steady simmer
4. Stir in the broccoli. Nestle the shrimp into the pasta and cover. Cook until the broccoli is crisp-tender, the pasta is al dente, and the shrimp are pink, opaque, and reach 145°F internally, about 4 minutes. (about 4 min) — Medium-low heat
5. Remove from the heat. Stir in the lemon zest and 1 tablespoon lemon juice. Taste and adjust with the remaining lemon juice, pepper, or salt as needed. Sprinkle with parsley and serve immediately. (about 2 min)