This roasted Shrimp & Broccoli Penne Pasta recipe is so easy to make you’ll be adding it to your meal plan each month! Lemony roasted shrimp and vegetables brighten up this pasta dish. A pinch of crushed red pepper flakes adds just enough heat to round out the flavors of this satisfying meal.
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Shrimp & Broccoli Penne Pasta
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
Pasta is a staple food in our house, but coming up with different ways to serve it can be a challenge. It’s easy to get stuck in a rut with the same (dare I say, boring!) sauces or toppings, week in, week out.
This roasted shrimp and broccoli penne pasta dish is far from boring. It takes around 40-minutes in total to prepare and cook, and the roasted flavors add a real depth of flavor.
Both the shrimp and broccoli are tossed with a marinade made with lemon juice, honey, garlic powder, and crushed red pepper flakes before being roasted. Then the cooked pasta is tossed with the roasted seafood and veggies and topped with grated Parmesan cheese.
Sounds amazing right? Read on for the ingredients and instructions on how to make this pasta dish!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online. The complete list of ingredients with measurements is found in the recipe card.
- Protein – Shrimp.
- Fresh Produce – Lemons, Red Onion, (Frozen) Broccoli Florets, Flat-Leaf Parsley
- Dairy – Parmesan Cheese.
- Honey – try to buy locally produced honey if possible.
- Garlic Powder
- Crushed Red Pepper Flakes
- Penne Pasta – a tube-shaped pasta with its ends cut at a bias. Penne is traditionally cooked al dente and its shape makes it particularly adapted for sauces, such as pesto, marinara, or arrabbiata.
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Shrimp
One of the hero ingredients in this dish are shrimp, so here are some more recipes using the same:
- Shrimp Fajita Bowls with Cilantro-Lime Rice
- Gluten-Free Baked Coconut Shrimp with Avocado-Lime Dip
- Shrimp Slaw Sandwich with Garlic Lemon Aioli
More Pasta Recipes
Looking for more pasta dishes to make? Check these recipes out next:
How Do I Make Shrimp & Broccoli Penne Pasta?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
- 3 Tbsp extra virgin olive oil
- ¼ cup fresh lemon juice, divided
- 2 Tbsp honey, preferably local
- 1 tsp garlic powder
- ¼ tsp crushed red pepper flakes
- Sea salt and black pepper, to taste
- 1 (12-oz/340g) bag frozen broccoli florets
- ½ medium red onion, sliced
- 1 (16-oz/ 450g) box penne pasta
- 1 lb (450g) shrimp, peeled and deveined, tail removed
- 2 tsp fresh lemon zest, preferably organic
- ½ cup Parmesan cheese, freshly grated, divided
- 2 Tbsp fresh flat-leaf parsley leaves, roughly chopped
- Preheat oven to 200°C/400°F/Gas 6. Line a large, rimmed baking sheet with parchment paper non-stick baking mat and 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 the center of the 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 using 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 the 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!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 525Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 249mgSodium: 1389mgCarbohydrates: 56gFiber: 5gSugar: 11gProtein: 38g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Full Meal!
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to make a full meal for a dinner party or special occasion:
- Appetizer: Balsamic Mozzarella Stuffed Grape Tomatoes
- Side Salad: Caesar Salad
- Beverage: Blackberry Vodka Cocktail
- Dessert: Poached Pears with Honey Mascarpone Cream
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!