Roasted Shrimp and Broccoli with Penne Pasta

Roasted Shrimp and Broccoli is a colorful and flavorful dish that is on the table in about 40 minutes! Enjoy the hint of lemon and a touch of heat that will leave you tantalized!

Lemony Roasted Shrimp and Broccoli with Penne Pasta

Lemony roasted shrimp and vegetables brighten up this easy pasta dish. A pinch of crushed red pepper flakes adds just enough heat to round out the flavors of this satisfying meal. I love how quick and easy this meal is to prep and cook. 40 minutes and we’re sitting at the dinner table talking about how our days went.

Because of our oldest son’s shellfish allergy, we only make this dish when he’s not at home. If you have a child with food allergies, you know there is a long process to ensuring no cross-contamination occurs and all dishes are cleaned well to remove the allergens.

If you do have to worry about food allergies, try swapping the shrimp for chicken, sausage/kielbasa, or pork. Any shape of pasta works too. Don’t feel like you have to run out and pick up penne for this recipe to work. I’m all about using what you have!

Ingredients:

3 tablespoons extra virgin olive oil
¼ cup fresh lemon juice, divided
2 tablespoons honey
1 teaspoon garlic powder
¼ teaspoon crushed red pepper flakes
Sea salt and black pepper, to taste
1 12-oz. bag frozen broccoli florets
½ medium red onion, sliced
1 16-oz. box penne pasta
1 lbs. shrimp, peeled and deveined, tail removed
2 teaspoons fresh lemon zest
½ cup Parmesan cheese, freshly grated, divided
2 tablespoons fresh parsley leaves, roughly chopped

Instructions:

Place top oven rack in 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 pre-heated 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 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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