You know those nights when you’re staring into the fridge, too tired to cook but too hungry to order takeout again? That’s exactly when this shrimp and garlic roasted veggie pasta swoops in to save the day. It’s my go-to when I need something quick, packed with flavor, and, bonus, actually feels like a proper meal. The garlicky shrimp, those sweet roasted veggies, and al dente pasta come together in less time than it takes to argue over what to watch on TV. And trust me, the leftovers (if there are any) might just taste even better the next day.
Why You’ll Love This Shrimp and Garlic Roasted Veggie Pasta
This dish is my weeknight superhero, and here’s why:
- Ready in a flash: From chopping to serving, it’s done in 35 minutes flat, faster than pizza delivery
- Flavor bomb: Garlicky shrimp and caramelized roasted veggies make every bite exciting (no boring dinners here)
- Balanced goodness: You’ve got lean protein, colorful veggies, and carbs all in one happy bowl
- Adaptable: Swap in whatever veggies you’ve got. I’ve even used frozen peppers in a pinch
The best part? One bite of that golden shrimp with sweet roasted tomatoes and you’ll forget you ever considered takeout.
Ingredients for Shrimp and Garlic Roasted Veggie Pasta
Here’s everything you’ll need to make this flavor-packed dish. I’ve grouped them so you can shop your pantry first; half this stuff is probably already in your kitchen!
- 8 oz pasta: I use linguine, but spaghetti or penne work great too
- 1 lb shrimp: Peeled and deveined (trust me, save time and buy them this way)
- 2 cups mixed vegetables: My favorites: diced bell peppers, zucchini slices, and whole cherry tomatoes
- 3 cloves garlic: Minced (or 1 tbsp from the jar if we’re being real)
- 2 tbsp olive oil: Divided, 1 tbsp for roasting, 1 tbsp for sautéing
- 1 tsp salt: Kosher salt makes all the difference
- 1/2 tsp black pepper: Freshly cracked if you’ve got it
- 1/4 tsp red pepper flakes: Optional, but gives the best little kick
- 1/4 cup parsley: Chopped, for that fresh finish
- 1/4 cup Parmesan cheese: Freshly grated melts like a dream
Ingredient Notes & Substitutions
No stress if you’re missing something, I’ve made this work with all sorts of substitutions over the years!
- Pasta swaps: Gluten-free works perfectly here (I like brown rice pasta). Even zoodles for low-carb!
- Shrimp shortcuts: Frozen shrimp are totally fine, just thaw overnight in the fridge or under cold running water
- Veggie variations: Swap in broccoli, asparagus, or even frozen mixed veggies when fresh ones aren’t available
- Cheese alternatives: No Parmesan? Try nutritional yeast for a dairy-free option, or skip it altogether, still delicious!
Remember, cooking is about playing with what you’ve got. My “empty fridge” version of this once used canned tomatoes and frozen peas, still got rave reviews! If you’re looking for other great shrimp ideas, check out some recipes over at Family Tastes.
How to Make Shrimp and Garlic Roasted Veggie Pasta
Okay, let’s get cooking! This comes together like magic when you follow these simple steps. I promise it’s easier than it looks. I’ve made this half-asleep after long workdays.
- Preheat your oven to 400°F before you start chopping. Trust me, it’ll be ready by the time your veggies are prepped.
- Toss those beautiful veggies with 1 tbsp olive oil, salt, and pepper on a baking sheet. Spread them out so they roast, not steam. They’ll need about 20 minutes. You’ll know they’re ready when the tomatoes start bursting, and the peppers get those gorgeous charred edges.
- Meanwhile, cook your pasta al dente (about 1 minute less than the package says). Reserve a mug of pasta water before draining; that starchy liquid is gold for bringing everything together later.
- Sizzle time: Heat the remaining oil in a large pan over medium-high heat. Add garlic and let it get fragrant (about 30 seconds, don’t let it burn!). Toss in the shrimp. They’ll curl and turn pink in 2-3 minutes max. Sprinkle with red pepper flakes if you’re feeling spicy!
- The grand finale: Dump the roasted veggies, drained pasta, and shrimp into the biggest bowl you’ve got. Toss everything with tongs, adding splashes of reserved pasta water until it’s perfectly saucy. The Parmesan and parsley go on last, like confetti for your masterpiece!
Tips for Perfect Shrimp and Garlic Roasted Veggie Pasta
Here are my hard-earned secrets for next-level results:
- Dry those shrimp! Pat them with paper towels before cooking, wet shrimp steam instead of searing.
- Roast until caramelized: Wait for those dark golden edges on the veggies, that’s where the flavor lives.
- Undercook pasta slightly: It keeps cooking when mixed with the hot ingredients.
See? Told you it was easy. Now go enjoy your chef-worthy dinner! If you enjoy quick shrimp dishes, you might also like this Garlic Butter Shrimp Pasta recipe.
Serving Suggestions for Shrimp and Garlic Roasted Veggie Pasta
This shrimp and garlic roasted veggie pasta shines all on its own, but here’s how I love to round out the meal:
- Crusty garlic bread: For soaking up every last bit of that garlicky goodness
- Simple side salad: Just mixed greens with lemon vinaigrette cuts through the richness
- Chilled white wine: A crisp Pinot Grigio makes everything feel fancy
Sometimes I’ll just grab a big fork and eat it straight from the bowl, no judgment here!
Storing and Reheating Shrimp and Garlic Roasted Veggie Pasta
Here’s the good news: this shrimp and garlic roasted veggie pasta actually gets more flavorful as it sits! I always make extra because the leftovers are my favorite work lunch. Just pop it in an airtight container, it’ll stay fresh in the fridge for up to 3 days. When reheating, splash some water in a skillet over medium heat to bring back that perfect saucy texture. Microwave works too, but it tends to dry out the pasta, so cover with a damp paper towel. Pro tip: sprinkle fresh parsley on top after reheating to wake up those bright flavors!
Shrimp and Garlic Roasted Veggie Pasta Nutrition
Here’s the scoop on what’s in each satisfying bowl (based on my exact recipe): about 350 calories, 25g protein, and 5g fiber per serving. Heads up, nutrition can vary depending on your specific ingredients and brands. These are just happy estimates!
FAQs About Shrimp and Garlic Roasted Veggie Pasta
Can I use frozen shrimp?
Absolutely! I do it all the time when fresh isn’t available. Just thaw overnight in the fridge or under cold running water. Pat them really dry before cooking; this makes all the difference for that perfect sear.
How can I make it spicier?
Turn up the heat by doubling the red pepper flakes or adding a pinch of cayenne. Sometimes I’ll toss in a diced jalapeño with the veggies for an extra kick. (Pro tip: wear gloves when handling hot peppers!)
What if I don’t have all the veggies listed?
No worries, this recipe is endlessly adaptable. I’ve made killer versions with just bell peppers and onions, or even tossed in leftover roasted broccoli. The key is balancing textures and colors. For more adaptable recipes, check out this Shrimp and Mixed Veggie Pasta Primavera recipe.
Can I prep anything ahead?
You bet! Chop veggies and store them in the fridge up to 2 days before. Even better? Roast the veggies in advance and just reheat them when you’re ready to assemble the dish.
I’d love to see your version of this shrimp and garlic roasted veggie pasta! Snap a pic and tag me, I live for those golden shrimp shots and creative veggie swaps. Drop a comment below, too. What’s your favorite twist on this recipe? If you’re looking for another delicious shrimp pasta, try the Shrimp and Roasted Garlic Spaghetti recipe.
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35-Minute Shrimp and Garlic Roasted Veggie Pasta: A Flavor Bomb
- Total Time: 35 mins
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A delicious and easy-to-make shrimp and garlic roasted veggie pasta dish that’s perfect for a quick weeknight dinner.
Ingredients
- 8 oz pasta: your choice of type
- 1 lb shrimp: peeled and deveined
- 2 cups mixed vegetables: such as bell peppers, zucchini, and cherry tomatoes
- 3 cloves garlic: minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes: optional
- 1/4 cup parsley: chopped
- 1/4 cup Parmesan cheese: grated
Instructions
- Preheat your oven to 400°F.
- Toss the mixed vegetables with 1 tbsp olive oil, salt, and black pepper. Roast for 20 minutes.
- Cook the pasta according to package instructions. Drain and set aside.
- Heat the remaining olive oil in a pan. Add garlic and shrimp. Cook until shrimp turns pink, about 3 minutes.
- Combine the roasted veggies, cooked pasta, and shrimp in a large bowl. Toss well.
- Garnish with parsley and Parmesan cheese before serving.
Notes
- You can use any pasta type you prefer.
- Adjust the red pepper flakes to your spice preference.
- Freshly grated Parmesan works best.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 150mg