Ready to dive into a plate of garlic sauce pasta? This version combines roasted broccoli, juicy shrimp, fresh parsley, crushed red pepper and plenty of golden, toasty garlic. It’s simple, vibrant and deeply flavorful.
The method is straightforward: roast the broccoli and shrimp on a single sheet pan while you cook the pasta and make a fragrant garlic oil. Everything comes together in about 30 minutes for a meal that feels polished yet totally achievable on a weeknight.
You’ll love how the roasted broccoli gets a bit of char and sweetness, and how the shrimp turn juicy and tender. A squeeze of lemon brightens the whole dish, and a dusting of Parmesan makes it irresistible.
The garlic oil is the star: thin slices of garlic slowly browned in olive oil until they’re toasty and golden. That nutty, mellow garlic coats the pasta and infuses every bite. If you want to keep it simple, the noodles tossed in garlic oil with a little Parmesan could stand on their own.
Why this dish works
This recipe is flexible, fast and satisfying. It uses a short list of ingredients but delivers big flavor. Roasting concentrates the broccoli’s taste and cooks the shrimp quickly without drying them out. The garlic oil adds depth, while crushed red pepper gives a gentle kick. Fresh parsley and lemon keep the flavors bright.
I’ve been cooking a lot lately; making and sharing meals has been great comfort and a creative outlet. This garlic sauce pasta is one of those dishes I make again and again because it’s quick, reliable and loved by everyone at the table.
Toasting the garlic gently takes away the sharp raw bite while keeping the garlicky aroma and sweetness. So yes, you can enjoy several cloves without overwhelming your palate.
Garlic Sauce Pasta with Roasted Shrimp and Broccoli
Garlic Sauce Bucatini with Roasted Shrimp and Broccoli
4 people
Ingredients
- 1 pound bucatini
- 3 cups broccoli florets
- 2 tablespoons olive oil (divided)
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 1 pound raw shrimp, peeled and deveined
- 5 tablespoons olive oil
- 6 garlic cloves, thinly sliced
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons chopped fresh parsley
- Parmesan cheese, for serving
- Lemon wedges, for serving
Instructions
- Preheat the oven to 425°F (220°C). Bring a large pot of salted water to a boil and cook the bucatini according to package directions.
- Arrange the broccoli on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 15 minutes until tender and slightly charred.
- While the broccoli roasts, heat a large skillet over medium-low and add the 5 tablespoons of olive oil. Add the sliced garlic and crushed red pepper and cook, stirring occasionally, until the garlic is just golden. Keep the heat low so the garlic doesn’t burn.
- Remove the sheet from the oven and push the broccoli to one side. Arrange the shrimp in a single layer on the empty side, drizzle with the remaining 1 tablespoon olive oil, and season with salt and pepper. Roast 6 to 8 minutes, until the shrimp are opaque and pink.
- Drain the bucatini and toss it in the garlic oil, coating the noodles completely. Add the roasted shrimp and broccoli, toss in the parsley and spritz with lemon juice. Serve with grated Parmesan and extra crushed red pepper if desired.
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Dinner is served!