1-First step: Get everything ready Start by thawing the shrimp if it is frozen. The easiest method is to place it in a bowl of cool water until it loosens, then drain and pat it dry. While that is happening, bring a large pot of salted water to a boil and set out the remaining ingredients so the cooking process moves quickly. Since shrimp cooks fast, having everything ready before you turn on the stove helps a lot. If you are using cream cheese straight from the fridge, microwave it in 20 to 30 second intervals until it softens. This makes it much easier to melt into a smooth sauce later. Cut it into cubes first so it warms more evenly.

2-Second step: Cook the pasta Add the pasta to the boiling salted water and cook it until al dente, following the package directions as your guide. You want the pasta tender but still firm enough to hold up in the creamy sauce. Before draining, save a little pasta water in case you want to loosen the sauce later. If you are cooking for someone who needs gluten-free pasta, this step stays the same. Just watch the timing closely, since gluten-free pasta can turn soft a little faster than regular pasta.

3-Third step: Cook the shrimp Heat the olive oil and butter in a large skillet over medium heat. Once the butter melts, add the shrimp in a single layer. Cook for about 2 minutes per side, just until the shrimp turns pink and opaque. Do not overcook it, because shrimp can get rubbery fast. When the shrimp is done, remove it from the pan and set it aside. This keeps it tender while you build the sauce in the same skillet.

4-Fourth step: Cook the broccoli Add the broccoli florets to the same skillet. Cover the pan and cook for about 3 minutes, or until the broccoli reaches the tenderness you like. If you cut the florets small, they will cook faster and blend better with the pasta. Take the broccoli out and set it aside with the shrimp. If you like a softer vegetable, keep it covered a little longer. If you prefer more bite, remove it sooner.

5-Fifth step: Build the creamy sauce Pour the chicken broth into the skillet, then add the cream cheese, garlic, and Italian seasoning. Stir over medium heat until the cream cheese melts and the sauce becomes smooth. This is the part where the whole dish starts to come together, and the garlic gives it a great smell right away. If the sauce seems too thick, add a splash more chicken broth or a bit of the reserved pasta water. That small adjustment helps the sauce coat the pasta instead of clumping.

6-Sixth step: Bring the shrimp and broccoli back Return the shrimp and broccoli to the skillet and stir gently so everything gets coated in the sauce. Heat it through for a minute or two, just until the shrimp is warm again and the broccoli is fully blended into the creamy mixture. At this stage, you can also add red pepper flakes if you want a spicy shrimp pasta with broccoli feel. This is a good time to taste the sauce. Add salt and pepper as needed. Since the broth and parmesan can both add saltiness, season slowly and taste as you go.

7-Final step: Toss with pasta and serve Drain the pasta and add it directly to the skillet, then toss until every strand or piece is coated in the creamy sauce. If the mixture feels too thick, a little more broth or pasta water can bring it back to the perfect texture. Once everything is well mixed, transfer it to plates or a large serving bowl. Top with freshly grated parmesan cheese if you want an extra savory finish. Serve right away while the sauce is warm and silky. This creamy shrimp pasta recipe is especially nice with a simple salad, warm bread, or soft rolls on the side.