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Saucy Roasted Shrimp and Broccoli Pasta

In this 15-minute recipe, shrimp and sundried tomatoes offer a taste of the Mediterranean, proving that you don't have to dine out to enjoy delicious pasta.

Serves 4
571 calories per serving


> 1 medium onion
> 2 tbsp olive oil
> 1 (8.5 oz) jar julienned sun-dried tomatoes , drained
> 1 cup low sodium chicken broth
> 1 (12 oz) pkg  broccoli florets
> 1 lb frozen peeled shrimp, thawed
> ½ (16 oz) pkg angel hair pasta
> ½ cup parsley
> 2 tbsp cream
> ⅓ cup crumbled feta cheese


Bring a pot of salted water to a boil. Halve the onion and cut into thin slices.
In a large skillet, heat olive oil over medium heat. Add the onion and cook for 2 min. Add the sundried tomatoes, chicken broth, and broccoli. Mix to combine. Cook, stirring occasionally for 5 min., or until broccoli is tender. Add the shrimp and cook until pink, turning occasionally.
While broccoli and shrimp cook, prepare the pasta in the boiling water according to package directions. Chop the parsley. Remove the vegetable-shrimp mixture from the heat and stir in the cream. Add drained pasta and toss to combine. Finish with crumbled feta and chopped parsley.

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