Shrimp and Broccoli Pasta with Turmeric

2 Reviews
100% would make this recipe again

The seasoning of this pasta dish is inspired by the curried noodles typical of Southeast Asia.

Preparation : 15 min Cooking : 15 min
410 calories/serving
  • Can be done in advance
  • Very easy
  • Gluten Free
  • Lactose Free
  • Halal
  • Kid-friendly
  • Heart-healthy


1 1/4 cup broccoli, cut into florets 150 g
1 1/2 tbsp olive oil 23 mL
20 shrimp, small 110 g
140 g gluten free/wheat free spaghetti
1/2 onions, coarsely chopped 100 g
1/4 dried chili peppers, minced 0.1 g
1/2 tbsp turmeric 5 g
1/4 cup pasta cooking water 65 mL
2 tbsp pine nuts [optional] 16 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


  1. Prepare the broccoli: rinse to clean then cut to separate the florets from the stalks. Peel and discard any tough skin from the stalks then cut them into small pieces. Blanch and drain the broccoli, then set aside.
  2. Heat the oil in a skillet over medium-high heat. Add the shrimp and cook, with some stirring, until the shrimp lose their gray colour and turn pink, 3-4 min. Set the shrimp aside on the plate with the broccoli.
  3. To save time, the rest of the sauce preparation and the pasta cooking can be done at the same time. Start cooking the pasta.
  4. Meanwhile, add the onion to the skillet then cook over medium-low heat, until the onion is translucent, 2-3 min. Stir in the chili pepper and turmeric. Cook 1 min with stirring.
  5. Drain the pasta, setting aside the required amount of cooking water. Pour the pasta into the skillet. Cook 1 min, then pour in the water and stir to separate the strands of pasta. Transfer the broccoli and shrimp into the skillet. Heat through 2-3 min, with occasional stirring, until the pasta turns golden-coloured.
  6. Sprinkle with the pine nuts (optional), then season with salt and pepper to taste. Serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (230g)


% Daily Value




10 g

15 %

Saturated 1.4 g
+ Trans 0 g

7 %


110 mg


140 mg

6 %


61 g

20 %


4 g

18 %


5 g

Net Carbs

57 g


20 g

Vitamin A

13 %

Vitamin C

76 %


9 %


33 %


This recipe is :
Diet-related health claims  :
Excellent source of  :
Iron, Potassium, Selenium, Vitamin B12, Vitamin C, Vitamin K
Good source of  :
Fibre, Folacin, Manganese, Niacin, Phosphorus, Vitamin E
Source of  :
Calcium, Copper, Magnesium, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Vegetables 1
Meat and Alternatives 1 ½
Fats 1 ½

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Members' Reviews

2 Reviews (2 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Shellfish | Pasta | Main courses/Entrées | High Iron | Heart-healthy | High Fibre | Halal | Low Saturated Fat