Farfalle Pasta with Shrimp, Roasted Broccoli, Lemon and Parmesan

Why You’ll Love This Farfalle Pasta With Shrimp Roasted Broccoli Lemon And Parmesan

If you like fast, fresh dinners that still feel special, this Farfalle Pasta With Shrimp Roasted Broccoli Lemon And Parmesan recipe is a great one to keep on repeat. It brings together tender shrimp, golden broccoli, bright lemon, and salty Parmesan in a way that tastes comforting but still light.

• Easy weeknight prep: This farfalle pasta with shrimp comes together with simple steps, and most of the cooking happens while the pasta boils and the broccoli roasts. That makes it a smart choice for busy parents, students, and working professionals who want dinner on the table without a lot of fuss.
• Balanced and satisfying: The shrimp adds lean protein, while the roasted broccoli brings fiber and color. The lemon Parmesan sauce gives the dish flavor without needing a heavy cream base, which is a nice plus for diet-conscious home cooks.
• Flexible for many kitchens: You can make this shrimp pasta your own with different vegetables, lighter mayo, whole wheat pasta, or gluten-free noodles. It is also a good option for newlyweds, seniors, and anyone building a simple recipe collection.
• Bright, bold flavor: The mix of lemon juice, lemon zest, Parmesan, and olive oil gives this broccoli pasta a fresh finish that feels lively. Roasted broccoli adds a little crisp edge, and the shrimp makes every bite feel hearty enough for dinner.

This is the kind of meal that works on a Tuesday night, but still feels like something you would happily serve to guests.

For another seafood idea, you may also like this buttery shrimp recipe with rich garlic flavor.

Essential Ingredients for Farfalle Pasta With Shrimp Roasted Broccoli Lemon And Parmesan

Here is a clear ingredient list for this farfalle pasta recipe. Every item below has a role in creating the final balance of flavor, texture, and brightness.

Creamy lemon dressing

• 3 tablespoons fresh lemon juice – Adds fresh, tangy flavor to the lemon Parmesan sauce.
• 1 teaspoon grated lemon zest – Brings a stronger lemon aroma and a brighter finish.
• 1/4 teaspoon garlic powder – Adds gentle savory depth without overpowering the shrimp pasta.
• 2 tablespoons olive oil – Helps the dressing coat the pasta and broccoli smoothly.
• 2 tablespoons mayonnaise – Creates a lightly creamy texture without making the dish heavy.
• 1/4 teaspoon salt – Balances the citrus and cheese.
• 1/4 teaspoon black pepper – Adds a mild kick.

Pasta with shrimp and broccoli

• 1 crown broccoli, cut into florets – Roasts into tender, lightly crisp bites.
• 1 tablespoon plus 1 teaspoon olive oil – Helps the broccoli roast well and adds flavor.
• 1/2 teaspoon salt – Seasons the broccoli and pasta mixture.
• 1 pound frozen large shrimp, thawed, peeled, and deveined – The main protein in this shrimp roasted broccoli pasta.
• 12 ounces dried farfalle pasta – Holds the sauce well and gives the dish a fun shape.
• 1/2 cup grated Parmesan cheese – Adds salty, nutty flavor and ties everything together.

Special dietary options

• Vegan: Use plant-based shrimp or chickpeas, swap mayonnaise for vegan mayo, and use dairy-free Parmesan.
• Gluten-free: Use gluten-free farfalle or another gluten-free short pasta.
• Low-calorie: Use light mayonnaise, reduce the Parmesan slightly, and serve with extra broccoli.

If you enjoy simple vegetable sides, you might also like these cheesy broccoli patties for another family-friendly broccoli dish.

How to Prepare the Perfect Farfalle Pasta With Shrimp Roasted Broccoli Lemon And Parmesan: Step-by-Step Guide

This recipe is straightforward, but a few small details make a big difference. The goal is to build layers of flavor, from the roasted broccoli to the creamy lemon dressing, then finish with tender shrimp and Parmesan.

First Step: Get everything ready

Start by preheating your oven to 425°F. Line a baking sheet with parchment paper if you want easier cleanup. Bring a large pot of salted water to a boil for the farfalle pasta, and make sure your shrimp is fully thawed, peeled, and deveined before you begin cooking. If the shrimp is still icy, pat it dry once thawed so it sears and heats more evenly.

Second Step: Roast the broccoli

Place the broccoli florets on the baking sheet and drizzle them with 1 tablespoon plus 1 teaspoon olive oil. Sprinkle with 1/2 teaspoon salt, then toss until the pieces are lightly coated. Spread them in a single layer so they roast instead of steam. Bake for about 15 to 18 minutes, turning once halfway through, until the edges are browned and the stems are tender.

Third Step: Cook the farfalle pasta

While the broccoli roasts, cook 12 ounces of dried farfalle pasta in the boiling water according to the package directions until al dente. Farfalle works well here because the little ridges and folds catch the creamy dressing and Parmesan. Before draining, save about 1/2 cup of the pasta water. This can help loosen the sauce later if needed. Drain the pasta and set it aside.

Fourth Step: Cook the shrimp

Warm a large skillet over medium heat. Add the shrimp and cook until they turn pink and opaque, about 2 to 3 minutes per side depending on size. Frozen shrimp that has been thawed usually cooks quickly, so keep an eye on it. You do not want to overcook it, since shrimp can become rubbery fast. If you are using smaller shrimp, reduce the cooking time a bit.

Fifth Step: Mix the creamy lemon dressing

In a small bowl, whisk together 3 tablespoons fresh lemon juice, 1 teaspoon grated lemon zest, 1/4 teaspoon garlic powder, 2 tablespoons olive oil, 2 tablespoons mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. The dressing should look smooth and lightly creamy. If you want a thinner texture, whisk in a spoonful of reserved pasta water until it reaches the consistency you like.

Sixth Step: Combine the pasta, broccoli, and shrimp

Place the cooked farfalle in a large serving bowl or back in the warm pot. Add the roasted broccoli and shrimp, then pour the lemon dressing over the top. Toss gently so the pasta does not break. Sprinkle in the 1/2 cup grated Parmesan cheese and toss again until everything looks evenly coated. If the mixture seems dry, add a little pasta water, one tablespoon at a time, until the sauce clings nicely.

Final Step: Taste, finish, and serve

Taste the pasta and adjust with a little more salt, pepper, or lemon juice if needed. Serve the dish warm, with extra Parmesan on top if you like. A few lemon zest shavings or chopped parsley can also make the plate look fresh and inviting. This pasta with shrimp broccoli lemon recipe is best served right away while the broccoli still has a slight roast and the shrimp is tender.

Tip: If you want a lighter bowl, add more broccoli and a little less pasta. If you want a more filling dinner, keep the full amount of farfalle and Parmesan.

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Dietary Substitutions to Customize Your Farfalle Pasta With Shrimp Roasted Broccoli Lemon And Parmesan

Protein and main component alternatives

If shrimp is not your thing, you can still make this recipe work with a few easy swaps. Scallops, cooked chicken, or even white beans can stand in for the shrimp if you want a different protein. For a seafood-free version, roasted chickpeas give a nice bite and pair well with the lemon Parmesan flavor.

Farfalle pasta is a great shape, but you can also use penne, rotini, or another short pasta if that is what you have on hand. Whole wheat pasta adds more fiber, while gluten-free pasta makes this dish friendlier for guests who avoid gluten. These simple changes still keep the spirit of the original shrimp pasta while matching your needs.

Vegetable, sauce, and seasoning modifications

Roasted broccoli works especially well here, but cauliflower, asparagus, or zucchini can step in when broccoli is not available. If you like a bolder sauce, add extra lemon zest, a little red pepper flakes, or more Parmesan. If you want the dish a bit creamier, you can add one more spoonful of mayonnaise or a splash of reserved pasta water.

For a dairy-free version, use vegan Parmesan and a plant-based mayo. For a more herb-forward finish, add chopped parsley, basil, or dill. The beauty of broccoli pasta is that it can shift with the season, the pantry, and your mood while still tasting fresh and satisfying.

Mastering Farfalle Pasta With Shrimp Roasted Broccoli Lemon And Parmesan: Advanced Tips and Variations

Once you have made this dish once or twice, a few small tricks can help you get even better results. These ideas also make it easier to adapt the meal for different tastes and schedules.

Pro cooking techniques

Roast the broccoli on a hot baking sheet if you want extra browning. That small step helps the florets caramelize at the edges. Also, do not crowd the pan, because crowded broccoli steams instead of roasts. For the shrimp, dry it well before cooking so it heats quickly and stays juicy.

Flavor variations

You can build on the lemon Parmesan base in several ways. Try a pinch of crushed red pepper for heat, or add sun-dried tomatoes for a sweeter, tangy note. A little grated Pecorino can also sharpen the salty flavor if you want something stronger than Parmesan. If you enjoy a Mediterranean style, add olives or chopped artichoke hearts.

Presentation tips

Serve the pasta in a wide bowl so the farfalle, shrimp, and roasted broccoli are easy to see. Finish with extra Parmesan, a little lemon zest, and fresh herbs for color. A bright plate always makes shrimp roasted broccoli pasta feel more inviting, especially if you are serving guests.

Make-ahead options

You can roast the broccoli and mix the dressing up to a day ahead. The shrimp can also be thawed early and stored in the fridge until you are ready to cook. For the best texture, cook the pasta and shrimp right before serving. That way the farfalle stays firm and the shrimp stays tender.

How to Store Farfalle Pasta With Shrimp Roasted Broccoli Lemon And Parmesan: Best Practices

Leftovers of this farfalle pasta with shrimp keep fairly well if you store them the right way. Since shrimp and pasta both taste best when fresh, it helps to cool the dish quickly and refrigerate it soon after dinner.

Refrigeration

Store leftovers in an airtight container in the fridge for up to 3 days. If possible, place a paper towel under the lid to help absorb extra moisture from the broccoli and pasta. This keeps the texture a little better the next day.

Freezing

Freezing is possible, but the texture of shrimp and roasted broccoli may soften once thawed. If you do freeze it, pack it in freezer-safe containers for up to 2 months. For the best results, freeze the pasta without too much extra sauce.

Reheating

Reheat gently in the microwave or in a skillet over low heat. Add a small splash of water or olive oil if the pasta seems dry. Warm it just until heated through so the shrimp does not become tough.

Meal prep considerations

If you are planning lunches, store the dressing separately and mix it in after reheating. That keeps the farfalle pasta from soaking up too much moisture. You can also portion the recipe into single-serve containers for quick grab-and-go meals during the week.

FAQs: Frequently Asked Questions About Farfalle Pasta With Shrimp Roasted Broccoli Lemon And Parmesan

Farfalle Pasta With Shrimp Roasted Broccoli Lemon And Parmesan

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🍝🦐 Succulent shrimp and roasted broccoli mingle with bowtie pasta in zesty lemon-Parmesan cream—balanced high-protein meal with fiber and bright citrus notes.
🥦🧀 Sheet-pan simplicity meets no-cook dressing for 40-min Italian comfort, fresh veggies boost nutrition for family dinners or meal prep.

• Total Time: 40 minutes
• Yield: 4 servings

Ingredients

– 3 tablespoons fresh lemon juice – Adds fresh, tangy flavor to the lemon Parmesan sauce.

– 1 teaspoon grated lemon zest – Brings a stronger lemon aroma and a brighter finish.

– 1/4 teaspoon garlic powder – Adds gentle savory depth without overpowering the shrimp pasta.

– 2 tablespoons olive oil – Helps the dressing coat the pasta and broccoli smoothly.

– 2 tablespoons mayonnaise – Creates a lightly creamy texture without making the dish heavy.

– 1/4 teaspoon salt – Balances the citrus and cheese.

– 1/4 teaspoon black pepper – Adds a mild kick.

– 1 crown broccoli, cut into florets – Roasts into tender, lightly crisp bites.

– 1 tablespoon plus 1 teaspoon olive oil – Helps the broccoli roast well and adds flavor.

– 1/2 teaspoon salt – Seasons the broccoli and pasta mixture.

– 1 pound frozen large shrimp, thawed, peeled, and deveined – The main protein in this shrimp roasted broccoli pasta.

– 12 ounces dried farfalle pasta – Holds the sauce well and gives the dish a fun shape.

– 1/2 cup grated Parmesan cheese – Adds salty, nutty flavor and ties everything together.

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Instructions

1-First Step: Get everything ready Start by preheating your oven to 425°F. Line a baking sheet with parchment paper if you want easier cleanup. Bring a large pot of salted water to a boil for the farfalle pasta, and make sure your shrimp is fully thawed, peeled, and deveined before you begin cooking. If the shrimp is still icy, pat it dry once thawed so it sears and heats more evenly.

2-Second Step: Roast the broccoli Place the broccoli florets on the baking sheet and drizzle them with 1 tablespoon plus 1 teaspoon olive oil. Sprinkle with 1/2 teaspoon salt, then toss until the pieces are lightly coated. Spread them in a single layer so they roast instead of steam. Bake for about 15 to 18 minutes, turning once halfway through, until the edges are browned and the stems are tender.

3-Third Step: Cook the farfalle pasta While the broccoli roasts, cook 12 ounces of dried farfalle pasta in the boiling water according to the package directions until al dente. Farfalle works well here because the little ridges and folds catch the creamy dressing and Parmesan. Before draining, save about 1/2 cup of the pasta water. This can help loosen the sauce later if needed. Drain the pasta and set it aside.

4-Fourth Step: Cook the shrimp Warm a large skillet over medium heat. Add the shrimp and cook until they turn pink and opaque, about 2 to 3 minutes per side depending on size. Frozen shrimp that has been thawed usually cooks quickly, so keep an eye on it. You do not want to overcook it, since shrimp can become rubbery fast. If you are using smaller shrimp, reduce the cooking time a bit.

5-Fifth Step: Mix the creamy lemon dressing In a small bowl, whisk together 3 tablespoons fresh lemon juice, 1 teaspoon grated lemon zest, 1/4 teaspoon garlic powder, 2 tablespoons olive oil, 2 tablespoons mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. The dressing should look smooth and lightly creamy. If you want a thinner texture, whisk in a spoonful of reserved pasta water until it reaches the consistency you like.

6-Sixth Step: Combine the pasta, broccoli, and shrimp Place the cooked farfalle in a large serving bowl or back in the warm pot. Add the roasted broccoli and shrimp, then pour the lemon dressing over the top. Toss gently so the pasta does not break. Sprinkle in the 1/2 cup grated Parmesan cheese and toss again until everything looks evenly coated. If the mixture seems dry, add a little pasta water, one tablespoon at a time, until the sauce clings nicely.

7-Final Step: Taste, finish, and serve Taste the pasta and adjust with a little more salt, pepper, or lemon juice if needed. Serve the dish warm, with extra Parmesan on top if you like. A few lemon zest shavings or chopped parsley can also make the plate look fresh and inviting. This pasta with shrimp broccoli lemon recipe is best served right away while the broccoli still has a slight roast and the shrimp is tender.

Notes

🥦 Roast broccoli at high heat for caramelized flavor and crisp edges.
🍤 Thaw shrimp in cold water 10 min; pat dry for best sear.
🍋 Use Meyer lemons if available for milder, sweeter citrus.

• Author: Brandi Oshea
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Italian-American
• Diet: Pescatarian

Nutrition

• Serving Size: 1.5 cups
• Calories: 520 kcal
• Sugar: 4g
• Sodium: 850mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 7g
• Protein: 35g
• Cholesterol: 220mg