Ingredients
Pasta and Shrimp
- 8 oz rigatoni pasta
- ½ lb shrimp, peeled and deveined (tails on or off as preferred)
Sauce and Vegetables
- 1½ tbsp unsalted butter, divided
- 3-4 pieces lemon zest (see notes)
- ¼ small onion, diced (about ⅔ cup)
- 3-4 cloves garlic, minced
- ½ cup whole fat milk
- 6 oz broccoli florets, chopped evenly
- 1-2 tbsp fresh lemon juice (about half a lemon)
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of heavily salted water to a boil. Add rigatoni pasta and cook until very al dente, about 2-3 minutes less than the package instructions. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
- Prepare and Cook Shrimp: Pat shrimp dry with paper towels and season with salt and pepper. Melt ½ tablespoon of butter in a large skillet over medium-high heat. Cook shrimp in a single layer until opaque, about 1-2 minutes per side. Transfer shrimp to a plate and set aside.
- Sauté Aromatics: In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add lemon zest and diced onion, sautéing for 2-3 minutes until the onion begins to turn translucent at the edges. Add minced garlic and stir for 30 seconds until fragrant.
- Create the Sauce: Pour in the milk and ½ cup of reserved pasta water. Season with salt and pepper. Let the mixture simmer for 2-3 minutes, stirring frequently to combine flavors.
- Add Broccoli and Pasta: Add broccoli florets, cooked pasta, and ½ teaspoon black pepper to the skillet. Increase heat to high and stir constantly until the pasta absorbs most of the liquid and the broccoli turns bright green and tender, about 3-4 minutes. Add additional pasta water as needed to achieve a creamy sauce. Remove the lemon zest pieces and adjust seasoning to taste.
- Finish with Shrimp and Lemon: Turn off the heat. Add cooked shrimp back to the skillet and pour in 1 tablespoon of fresh lemon juice. Stir well, taste, and add more lemon juice if desired. Serve immediately for best flavor and texture.
Notes
- For best results, use fresh lemon zest from unwaxed lemons.
- Adjust the amount of lemon juice to your preferred level of brightness.
- Cooking pasta slightly under al dente helps it finish cooking in the sauce without becoming mushy.
- You can substitute rigatoni with other tubular pasta like penne or ziti.
- If shrimp are frozen, thaw thoroughly and pat dry before cooking to ensure proper sear.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
