Shrimp Penne Pasta
Our Shrimp Penne Pasta is made from scratch. We make this dish with lemony roasted shrimp and vegetables and an optional pinch of crushed red pepper flakes. Everything is doused in a delectable combination of seasoning and spices.
Ingredients for Shrimp Penne Pasta with Broccoli
- Extra Virgin Olive Oil
- Lemon juice and lemon zest
- Honey
- Garlic Powder
- Crushed Red Pepper Flakes
- Sea Salt
- Pepper
- Frozen broccoli floret
- Red onion
- Penne Pasta
- Shrimp
- Fresh parmesan cheese
- Parsley
Pre-heat oven to 400°F. Prepare a large rimmed baking pan and set aside. I always like to begin by gathering all of my ingredients like setting up an assembly line. It makes the process flow easier and I know I don’t forget to add an ingredient.
Making the sauce
Whisk together the olive oil, two tablespoons lemon juice, honey, garlic powder, and crushed red pepper flakes in a medium bowl. Stir in salt and black pepper, to taste the 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.
Roasting the vegetables
Spread the broccoli and onions into a single layer on your prepared baking pan. Do not overcrowd.
Place your baking pan in the pre-heated oven and roast for 20 minutes, or until vegetables are crisp tender and starting to brown on the edges.
Cooking the penne pasta
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.
Give the shrimp some flavor
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.
Roast the shrimp with the vegetables
After 20 minutes, remove the baking pan from the oven and turn the vegetables over. Add the seasoned shrimp to the baking pan 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. This shrimp pasta dish is taking shape!
Add the remaining lemon juice, lemon zest, half the Parmesan cheese, fresh parsley, and the reserved cooking liquid. Toss to combine.
Your Shrimp Pasta with Broccoli dish is ready! Serve immediately topped with the remaining Parmesan cheese. Enjoy!
I don’t really consider this dish to be a pasta salad because the broccoli is roasted. This penne pasta with shrimp and broccoli is more like a menu item from an Italian restaurant. So be sure to pair it with our Italian butter recipe and serve a loaf of sliced Italian bread with this dinner idea.
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Shrimp Penne Pasta with Broccoli
Lemony roasted shrimp and vegetables add flavor and bite to this easy pasta dish. An optional pinch of crushed red pepper flakes adds just enough heat to round out the flavors.
Ingredients
- 3 Tbsp. extra virgin olive oil
- ¼ cup. fresh lemon juice, divided
- 2 Tbsp. honey
- 1 tsp. garlic powder
- ¼ tsp. 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 tsp. fresh lemon zest, preferably organic
- ½ cup. Parmesan cheese, freshly grated, divided
- 2 Tbsp. fresh parsley leaves, roughly chopped
Instructions
Pre-heat oven to 400°F. Prepare a large rimmed baking pan and set aside.
Whisk together the olive oil, two tablespoons lemon juice, honey, garlic powder, and crushed red pepper flakes in a medium bowl. Stir in salt and black pepper, to taste the 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 on your prepared baking pan. Do not overcrowd.
Place your baking pan in the 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 pan from the oven and turn the vegetables over. Add the seasoned shrimp to the baking pan 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. Toss to combine.
Notes
Red Pepper Flakes are optional. If you don't want that much kick but you do want a little spice, substitute 1 tsp Old Bay Seasoning.
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