Ingredients:

  • 8 oz dry Penne, Fettuccine, or Linguine
  • 2 cups fresh broccoli florets
  • 1 tbsp sea salt
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup light cream cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp red pepper flakes
  • 1/2 cup reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook for 2 minutes less than the package instructions for al dente.
  2. Add the broccoli florets to the pasta water during the final 2 minutes of cooking. Before draining, reserve 1/2 cup of starchy pasta water.
  3. In a large skillet, heat olive oil over medium high heat. Season shrimp with smoked paprika and black pepper, then sear until pink and slightly charred (about 90 seconds per side). Remove shrimp and set aside.
  4. Lower heat to medium and add minced garlic to the skillet, sautéing for 30 seconds. Pour in chicken broth and whisk in light cream cheese until melted and smooth.
  5. Add the cooked pasta, broccoli, and seared shrimp back into the skillet. Toss with Parmesan cheese and red pepper flakes, adding reserved pasta water as needed to reach a glossy, creamy consistency. Toss for 1 minute until the sauce coats every noodle like velvet.