Many look for a non-traditional dish for Christmas Eve and this would be perfect. Since it has loads of taste and flavor, its the perfect dinner dish. You’re not going to want to miss out on this Roasted Shrimp & Broccoli Penne! It’s an easy dish that cooks the shrimp perfectly while making certain that you’re getting in your daily dose of vegetables as well.
Pin it for later – not just for the holidays
Roasted Shrimp & Broccoli Penne
I really love that this simple shrimp and pasta recipe can be made in less than 30 minutes of time. Anytime I can get that quality taste with minimal effort, I’m excited to make it happen over and over again.
Make certain that you enjoy the added flavors of the lemon juice and the hint of heat from the crushed pepper flakes. There are several layers of flavors that your tastebuds can easily pick up on.
Ingredients needed to make this Roasted Shrimp & Broccoli Penne
- 3 Tablespoons of extra virgin olive oil
- ¼ cup of fresh lemon juice, divided
- 2 Tablespoons of honey
- 1 teaspoon garlic powder
- ¼ teaspoon of crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1 12-ounce bag frozen broccoli florets
- ½ sliced red onion
- 1 16-ounce box of penne pasta
- 1 pound of shrimp, peeled and deveined with the tail removed
- 2 teaspoons of fresh lemon zest
- ½ cup of freshly grated Parmesan cheese
- 2 Tablespoons of chopped fresh parsley leaves
How to make Penne Pasta with Shrimp and Broccoli:
Place top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
Whisk together olive oil, two tablespoons lemon juice, honey, garlic powder, and crushed red pepper flakes in a medium bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
Combine broccoli and red onion in a large bowl and pour two-thirds of the lemony olive oil mixture on top. Toss until vegetables are evenly coated before spreading into a single layer onto the prepared baking sheet. Do not overcrowd.
Place baking sheet in preheated oven and roast for 20 minutes, or until vegetables are crisp-tender and starting to brown on the edges.
While the vegetables are roasting, prepare the pasta according to package directions in generously salted water. When pasta is finished cooking, reserve one-half cup of the cooking liquid and set aside. Drain and rinse the pasta, then return to the pot. Cover to keep warm and set aside.
Just before the vegetables are removed from the oven, toss the shrimp with the remaining olive oil mixture in the same mixing bowl used earlier. Season with additional salt and black pepper, if desired, and set aside.
After 20 minutes, remove the baking sheet from the oven and turn the vegetables with a spatula. Add the seasoned shrimp to the baking sheet and carefully spread the shrimp and vegetables into a single layer without overcrowding.
Return to oven and roast for another 3-4 minutes, or until the shrimp is cooked through and opaque. Do not overcook.
Remove from the oven and pour the roasted shrimp and vegetables into the pot with the cooked pasta. Add the remaining lemon juice, lemon zest, half the Parmesan cheese, fresh parsley, and the reserved cooking liquid. Season with additional salt and black pepper, if desired, and toss to combine.
Serve immediately topped with the remaining Parmesan cheese. Enjoy!
Can you use other types of pasta besides penne?
You sure can. If you’re wanting to use another pasta, go for it. Just follow the directions on the best way to cook that type of pasta so that you’re prepared and ready.
What’s the difference between penne and penne rigate?
It’s all about the texture of the pasta. Penne rigate has ridges to it while the other doesn’t. And yes, you can easily use either one for this recipe as well.
Here’s a few instructions – not complete – please follow recipe.
Select and mix your spices
Mix in broccoli and onions
Place on parchment lined baking sheet
Roast then add shrimp
Cook pasta
Mix roasted items to penne
Add remaining ingredients
Add extra cheese
Roasted Shrimp & Broccoli Penne
You're going to love this simple pasta and shrimp recipe!
Ingredients
- 3 Tablespoons of extra virgin olive oil
- ¼ cup of fresh lemon juice, divided
- 2 Tablespoons of honey
- 1 teaspoon garlic powder
- ¼ teaspoon of crushed red pepper flakes
- Salt and black pepper
- 1 12-ounce bag frozen broccoli florets
- ½ sliced red onion
- 1 16-ounce box of penne pasta
- 1 pound of shrimp, peeled and deveined with the tail removed
- 2 teaspoons of fresh lemon zest
- ½ cup of freshly grated Parmesan cheese
- 2 Tablespoons of chopped fresh parsley leaves
Instructions
Place top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
Whisk together olive oil, two tablespoons lemon juice, honey, garlic powder, and crushed red pepper flakes in a medium bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
Combine broccoli and red onion in a large bowl and pour two-thirds of the lemony olive oil mixture on top. Toss until vegetables are evenly coated before spreading into a single layer onto the prepared baking sheet. Do not overcrowd.
Place baking sheet in preheated oven and roast for 20 minutes, or until vegetables are crisp-tender and starting to brown on the edges.
While the vegetables are roasting, prepare the pasta according to package directions in generously salted water. When pasta is finished cooking, reserve one-half cup of the cooking liquid and set aside. Drain and rinse the pasta, then return to the pot. Cover to keep warm and set aside.
Just before the vegetables are removed from the oven, toss the shrimp with the remaining olive oil mixture in the same mixing bowl used earlier. Season with additional salt and black pepper, if desired, and set aside.
After 20 minutes, remove the baking sheet from the oven and turn the vegetables with a spatula. Add the seasoned shrimp to the baking sheet and carefully spread the shrimp and vegetables into a single layer without overcrowding.
Return to oven and roast for another 3-4 minutes, or until the shrimp is cooked through and opaque. Do not overcook.
Remove from the oven and pour the roasted shrimp and vegetables into the pot with the cooked pasta. Add the remaining lemon juice, lemon zest, half the Parmesan cheese, fresh parsley, and the reserved cooking liquid. Season with additional salt and black pepper, if desired, and toss to combine.
Serve immediately topped with the remaining Parmesan cheese. Enjoy!
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