Shrimp and Broccoli with Red Lentil Pasta Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 servings


  • 1 box (8.8 oz.) red lentil spaghetti
  • 3 cups broccoli florets
  • 1 tablespoon olive oil
  • 2 cloves garlic, chopped
  • 1 pound extra large shrimp, peeled and deveined
  • ¾ cup Skinnygirl™ Italian Dressing
  • ½ cup white wine (optional)*
  • 2 tablespoons coarsely chopped fresh basil
  • ¼ teaspoon crushed red pepper


  1. Fill a 6-quart stock pot 2/3 full with water and add 2 teaspoons salt. Bring to a boil over high heat.
  2. Add red lentil pasta and cook according to package directions. With 2 minutes left on the timer, add broccoli florets. When pasta is done, drain pasta and broccoli reserving 2 cups pasta water.
  3. While pasta is cooking, heat olive oil in large nonstick skillet over medium heat. Add garlic and cook 30 seconds or until fragrant.
  4. Add shrimp and cook 2 minutes.
  5. Add Skinnygirl Italian Dressing and wine and simmer 5 minutes or until shrimp turn pink.
  6. Stir in basil and crushed red pepper.
  7. Toss shrimp mixture with pasta. If pasta is too dry, add some pasta water until it reaches the desired consistency.