Name: 30-Minute Shrimp and Roasted Broccoli Pasta - Irresistible Comfort
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 oz pasta (penne or fusilli); 1 lb shrimp, peeled and deveined; 2 cups broccoli florets; 2 tbsp olive oil; 3 garlic cloves, minced; 1/2 tsp red pepper flakes; Salt and pepper to taste; 1/4 cup grated Parmesan cheese; 1 tbsp lemon juice

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You know those nights when you’re starving but don’t want to spend hours in the kitchen? That’s exactly when my Shrimp and Roasted Broccoli Pasta saves the day! This dish became my go-to after one desperate Tuesday when I had zero groceries except some sad-looking broccoli and frozen shrimp. Now? It’s our family’s favorite 30-minute meal, packed with flavor, healthy enough to feel good about, and so simple even my teenager can make it. The magic happens when sweet roasted broccoli meets garlicky shrimp and al dente pasta, trust me, you’ll want seconds!

Shrimp and Roasted Broccoli Pasta - detail 1

Why You’ll Love This Shrimp and Roasted Broccoli Pasta

This isn’t just another pasta dish, it’s your new weeknight superhero! Here’s why:

Done in 30 minutes flat, faster than pizza delivery
Healthy without tasting like diet food, that roasted broccoli? Absolute game changer
Flavor bombs everywhere, garlic, red pepper flakes, and lemon juice make every bite sing
One-pan wonder (plus a pot for pasta), minimal cleanup is my love language
Endlessly adaptable, swap ingredients based on what’s in your fridge

Seriously, this recipe checks all the boxes, quick, delicious, and good for you. What’s not to love?

Ingredients for Shrimp and Roasted Broccoli Pasta

Here’s everything you’ll need to make magic happen, and trust me, every ingredient plays a special role:

8 oz pasta (penne or fusilli work best, they hug all that flavor!)
1 lb shrimp, peeled and deveined (fresh if you can get ’em, they make all the difference)
2 cups broccoli florets (cut ’em small so they roast up nice and crispy)
2 tbsp olive oil (half for roasting, half for sautéing, simple math!)
3 garlic cloves, minced (don’t skimp, this is where the flavor lives)
1/2 tsp red pepper flakes (adjust to your spice comfort zone)
Salt and pepper to taste (season as you go, I always taste twice)
1/4 cup grated Parmesan (the good stuff, freshly grated if possible)
1 tbsp lemon juice (that bright pop at the end? Chef’s kiss!)

See? Nothing fancy, just good, honest ingredients that work together beautifully.

Equipment You’ll Need

Don’t worry, you won’t need any fancy gadgets for this one! Just grab:

Baking sheet (for roasting that broccoli to perfection)
Large pot (your pasta deserves room to swim)
Skillet (a trusty non-stick makes shrimp-cooking foolproof)
Tongs (for flipping shrimp like a pro)
Colander (because nobody likes soggy pasta)

That’s it! Now let’s get cooking.

Shrimp and Roasted Broccoli Pasta - detail 2

How to Make Shrimp and Roasted Broccoli Pasta

Okay, let’s dive in! This comes together fast, so I recommend prepping everything before you start cooking. Trust me, you’ll thank me later when you’re not frantically mincing garlic while your shrimp overcooks!

Step 1: Roast the Broccoli

First things first, crank that oven to 400°F. While it’s heating up, toss your broccoli florets with 1 tablespoon of olive oil on a baking sheet. Don’t be shy with the salt and pepper here, roasted veggies need proper seasoning! Spread ’em out in a single layer (crowding leads to soggy broccoli, yuck) and pop them in the oven for about 15 minutes. You’ll know they’re ready when the edges get those delicious crispy brown bits.

Step 2: Cook the Pasta

While the broccoli works its magic, bring a large pot of salted water to boil. I’m talking seawater-salty, this seasons your pasta from the inside out. Add your pasta and cook until al dente (usually 1 minute less than the package says). Reserve about 1/2 cup of that starchy pasta water before draining, it’s liquid gold for bringing your sauce together later!

Step 3: Sauté the Shrimp

Heat the remaining olive oil in your skillet over medium heat. Add the garlic and red pepper flakes, the second you smell that garlic (about 30 seconds), it’s shrimp time! Add your shrimp in a single layer (no stacking!) and cook for 2-3 minutes per side. Watch closely, they’re done when they turn that perfect pink color and curl into little “Cs”. Overcooked shrimp are rubbery, and we don’t do rubbery in this kitchen!

Step 4: Combine Everything

Now for the fun part! Dump your drained pasta back into the pot, then add the roasted broccoli, cooked shrimp, lemon juice, and Parmesan. Toss everything together gently, if it looks a bit dry, add splashes of that reserved pasta water until it’s perfectly saucy. Taste and adjust seasoning (I usually add another pinch of salt and squeeze of lemon here). Serve immediately while it’s piping hot!

Shrimp and Roasted Broccoli Pasta - detail 3

Tips for Perfect Shrimp and Roasted Broccoli Pasta

After making this dish at least a hundred times (no exaggeration!), I’ve learned all the little tricks that take it from good to “oh-my-goodness” amazing:

Fresh shrimp matters, that sweet, briny flavor just can’t be matched by frozen. But if you must use frozen, thaw overnight in the fridge, never under running water!
Watch that garlic, it burns in a heartbeat. The second it becomes fragrant, add your shrimp. Burnt garlic ruins everything.
Broccoli size is key, cut florets small (about 1-inch pieces) so they crisp up nicely without burning.
Pasta water is magic, always save some! That starchy liquid helps create the perfect silky sauce.
Taste as you go, need more kick? Add extra red pepper flakes. Too spicy? A drizzle of honey balances it beautifully.

Follow these simple tips, and you’ll have restaurant-quality pasta every single time!

Ingredient Substitutions

Life happens, here’s how to adapt when your pantry doesn’t cooperate! No regular pasta? Gluten-free works great (brown rice pasta holds texture well). Only frozen shrimp? Totally fine, just pat them dry thoroughly before cooking to avoid sogginess. Out of Parmesan? Try Pecorino Romano for sharper flavor or Asiago for mellowness. Broccoli haters? Cauliflower or Brussels sprouts roast up beautifully too. The beauty of this dish? It’s forgiving, just keep the garlic and lemon for that signature zing!

Serving Suggestions

This pasta shines bright all on its own, but if you want to make it a full meal? Oh honey, I’ve got ideas! A crusty garlic bread for mopping up those delicious juices is mandatory in my house. For something fresh, toss together a simple arugula salad with lemon vinaigrette, the peppery greens cut through the richness perfectly. Feeling fancy? Add a chilled glass of Pinot Grigio and pretend you’re at a seaside Italian trattoria! If you enjoy this flavor profile, you might also like my Shrimp and Roasted Veggie Garlic Pasta Recipe.

Storage and Reheating

Okay, confession time, I rarely have leftovers because we gobble this up! But if you’re lucky enough to have some, here’s how to keep it tasting fresh: Store in an airtight container in the fridge for up to 3 days. When reheating, I always use the stovetop with a splash of water or broth, microwaves make the shrimp rubbery. Gently warm over medium-low heat, stirring occasionally until heated through. Pro tip? The flavors actually deepen overnight, that roasted broccoli gets even more delicious!

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what you’re getting in each satisfying bowl of this shrimp and roasted broccoli pasta (based on my kitchen scale measurements):

Calories: 380 (but packed with good stuff!)
Protein: 25g (thank you, mighty shrimp!)
Carbs: 45g (mostly from that wholesome pasta)
Fiber: 4g (broccoli for the win!)
Fat: 12g (the good kind from olive oil)

Remember, these numbers are estimates and might change based on your exact ingredients. I always say, focus on the quality, not just the quantity! This meal gives you lean protein, healthy fats, and veggie goodness all in one delicious package.

Frequently Asked Questions

Can I use frozen shrimp? Absolutely! Just thaw them overnight in the fridge (never under running water) and pat them super dry before cooking. Frozen shrimp work in a pinch, though fresh will always give you that sweet, briny flavor we love.

How can I make it spicier? Oh, I like where your head’s at! Double the red pepper flakes or add a pinch of cayenne when sautéing the garlic. For serious heat lovers, toss in some chopped Calabrian chiles, they’ll light you up in the best way!

Can I add other vegetables? Please do! This recipe is your playground. Thinly sliced zucchini roasts beautifully alongside the broccoli. Cherry tomatoes burst with sweetness when roasted. Even kale chips make a fun crispy topping. Just keep the total veggie amount about the same so everything cooks evenly. If you enjoy adding vegetables, you might also enjoy this Shrimp and Creamy Mushroom Penne Recipe.

Is there a gluten-free option? You bet! Brown rice pasta holds up wonderfully, just cook it al dente and use that starchy pasta water like gold. My gluten-free friends swear by chickpea pasta too, it adds extra protein!

Now get cooking! Try this recipe tonight and tag me with your creation, I love seeing your kitchen adventures!

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