Garlic Sauce Bucatini with Roasted Shrimp and Broccoli
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Garlic Sauce Bucatini with Roasted Shrimp and Broccoli
Description
Garlic Sauce Bucatini with Roasted Shrimp and Broccoli features bucatini pasta coated in a garlic and red pepper flake-infused olive oil. Broccoli florets are roasted until tender with a light seasoning of salt and pepper, developing a roasted flavor that complements the shrimp. The shrimp are roasted briefly until just opaque and tender, maintaining moisture without becoming tough.
The garlic slices gently cook in olive oil until golden to flavor the sauce without burning, providing a mellow garlic backdrop with a slight heat from the red pepper flakes. Parsley adds fresh herbal notes, while a spritz of lemon juice brightens the dish, balancing the richness of olive oil and shrimp.
Served with grated Parmesan cheese and lemon wedges, this meal balances textures from al dente pasta, tender seafood, and roasted vegetables. It works well as a complete dinner and highlights simple ingredients assembled with a straightforward roasting and sauté technique.
Ingredients
- 1 pound bucatini pasta
- 3 cups broccoli florets
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper freshly cracked
- 1 pound raw, peeled and deveined shrimp
- 5 tablespoons olive oil
- 6 garlic thinly sliced, cloves
- ½ teaspoon red pepper flakes crushed
- 2 tablespoons parsley chopped, fresh
- Parmesan Cheese for serving
- lemon for spritzing, wedges
Instructions
- Preheat the oven to 425 degrees F. Bring a pot of salted water to a boil and cook the bucatini according to package directions.
- Place the broccoli on the baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper. Roast for 15 minutes.
- While the broccoli is roasting, heat a large skillet over medium-low heat and add the 5 tablespoons of olive oil. Once hot, add in the sliced garlic and red pepper flakes. Cook, stirring occasionally, until the garlic is just golden. Turn off the heat or keep it very low.
- Remove the sheet from the oven and push the broccoli to one side. Place the shrimp in a single layer on the sheet and drizzle with the remaining 1 tablespoon of olive. Sprinkle it with salt and pepper. Roast the shrimp for 6 to 8 minutes, until just opaque and pink.
- Toss the bucatini into the garlic oil, coating all the noodles well. Toss the shrimp and broccoli in with the pasta. Toss in the parsley. Spritz on some fresh lemon. Serve with parmesan cheese and extra crushed red pepper flakes!
User Reviews
Overall Rating
4.9
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