This creamy shrimp and broccoli pasta recipe is quick and simple. It's made with cream cheese, garlic, and pantry staples.
Boil a salted pot of water for the pasta. Cook it al dente according to package directions. Once the pasta water is boiling, start making the sauce.
Heat the oil and butter in a skillet over medium-high heat. Once the pan's hot, add the shrimp. Cook for 2 minutes/side and then take them out of the pan and set them aside.
Add the broccoli to the pan and give it a good stir. Reduce the heat to medium. Cover the pan with a lid and let the broccoli cook for 3 minutes. If it's still too crisp for your liking, cover the pan for another minute or two. The broccoli may get a little brown on some parts, which I love because it adds extra flavor.
Take the pan off the heat and take the broccoli out. Reduce the heat to medium-low.
Add the chicken broth, cream cheese, garlic, and Italian seasoning to the skillet. Return the pan to the heat and stir until the cream cheese has melted and it's a nice and creamy sauce.
Add the shrimp and broccoli back into the pan and let it heat through. Season the sauce with salt & pepper as needed. Drain the pasta and toss with the sauce (you can add a little pasta water to thin the sauce if needed). Serve immediately with parmesan cheese if desired.