Farfalle Pasta with Shrimp, Roasted Broccoli, Lemon and Parmesan
A quick and easy pasta recipe with shrimp, roasted broccoli, lots of parmesan cheese, and a creamy lemon dressing made with olive oil, lemon juice, lemon zest, mayonnaise, salt, and pepper.
Creamy Lemon Dressing
- 3 tbsp fresh lemon juice
- 1 tsp grated lemon zest
- ¼ tsp garlic powder
- 2 tbsp olive oil
- 2 tbsp mayonnaise
- ¼ tsp salt
- ¼ tsp black pepper
Pasta with Shrimp and Broccoli
- 1 crown broccoli, cut into florets
- 1 tbsp plus 1 tsp olive oil divided
- ½ tsp salt
- 1 lb frozen large shrimp thawed, peeled and deveined
- 12 oz dried farfalle pasta
- ½ cup grated Parmesan cheese
Preheat the oven to 425 degrees F.
For the dressing: In a bowl, whisk all dressing ingredients (lemon juice through black pepper). Set aside.
Toss the broccoli with 1 tablespoon of the olive oil, coating all of the florets, and spread them out in a single layer on a baking sheet. Sprinkle evenly with the salt. Roast for 15 minutes, until tender and browned. Remove the pan from the oven and add the shrimp in a single layer. Drizzle the shrimp with the remaining teaspoon of olive oil and season with a pinch of salt and pepper, toss, and roast for an additional 10 minutes, until the broccoli is tender and browned and the shrimp is pink and opaque throughout.
While the broccoli and shrimp roast, boil the pasta according to package directions. Drain and transfer to a large bowl and let cool slightly. Stir in the lemon dressing, coating all of the pasta. Stir in the roasted broccoli, shrimp, and Parmesan. Taste and season with more salt and pepper if desired. Serve.
Calories: 628kcal | Carbohydrates: 65g | Protein: 39g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 300mg | Sodium: 1559mg | Potassium: 308mg | Fiber: 3g | Sugar: 3g | Vitamin A: 125IU | Vitamin C: 12mg | Calcium: 321mg | Iron: 4mg