killing time between meals

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Garlic Roasted Shrimp Pasta

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If it were up to my main squeeze, there would be a lot more pasta cooked in our house. Don’t get me wrong; pasta is one of my favorite things to eat. Cream sauce, red sauce, pesto. I’m all in. But I try not to overdo it. Everything in moderation. Including moderation. Right?

This shrimp pasta dish has become a quick go-to at our house, and  I usually have all the ingredients at home. Due to our sad landlocked state, I keep bags of frozen shrimp in the freezer for fast meals like this. And you can skip the broccoli altogether if you want. See? Easy.

Garlic Roasted Shrimp Pasta with (or without) Broccoli
Adapted from Ina Garten
Serves 2 to 4

2 cups broccoli florets
Olive oil
Kosher salt & fresh ground black pepper

½ stick butter
1 tablespoon olive oil
5 cloves garlic, minced (about 2 tablespoons)
1 teaspoon rosemary leaves (fresh or dried), minced
¼ teaspoon crushed red pepper flakes
Kosher salt & fresh ground black pepper
1 lemon
½ lb. (½ of a 16-oz. bag frozen) raw shrimp, peeled & deveined (Of course you can always use fresh, but I keep these bags on hand.)

½ box thin pasta such as vermicelli, capellini, or thin spaghetti

  • Preheat oven to 400 degrees.
  • If using frozen shrimp, quickly rinse under cold water to thaw. Set aside.
  • Sprinkle broccoli with olive oil, salt, and pepper. Toss to coat. Spread in one layer on a baking sheet and place in the oven.
  • Next melt the butter in an oven-safe sauté pan over low heat. Add the olive oil, garlic, rosemary, red pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper. Cook one to two minutes.
  • Remove the pan from the heat and zest the lemon into the sauce. Toss in the shrimp and spread into one layer (overlapping is fine).
  • Slice half of the lemon into thin rounds, and tuck those rounds into the shrimp.
  • Sprinkle with ½ teaspoon coarse salt and ¼ teaspoon fresh ground pepper.
  • Place sauté pan in hot oven. Check on the broccoli and toss.
  • Roast the shrimp for 12 to 15 minutes until they are firm and pink. Do not overcook!
  • Meanwhile, bring a pot of water to boil and cook pasta according to package directions.
  • All elements—pasta, shrimp, and broccoli—should finish cooking around the same time. Drain the pasta and pour it directly into the shrimp. Toss to coat the noodles in the buttery sauce. Squeeze the other half of the lemon juice over the pasta.
  • Add the broccoli and toss again.
  • Serve in large pasta bowls. Sprinkle with Parmesan cheese if you’re into that sort of thing.

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