Farfalle Pasta with Shrimp, Roasted Broccoli, Lemon and Parmesan

There’s something magical about a pasta dish that comes together with minimal effort yet delivers maximum flavor. This Farfalle Pasta with Shrimp, Roasted Broccoli, Lemon, and Parmesan has become my go-to recipe when I want to impress dinner guests without spending hours in the kitchen. The combination of delicate bow-tie pasta, succulent shrimp, and crispy-edged roasted broccoli—all brought together with bright lemon and salty Parmesan—creates a perfect balance of flavors and textures that never fails to delight.

I discovered this recipe during a particularly busy week when I needed something special but didn’t have much time. What started as a fridge-cleanout meal has evolved into one of my most requested dishes. The beauty lies in its simplicity: quality ingredients allowed to shine with just the right amount of enhancement.

Why You’ll Love This Recipe

This pasta dish isn’t just delicious—it’s practical in so many ways:

• Quick prep time: Only about 30 minutes from start to finish
• Balanced nutrition: Protein from shrimp, vegetables from broccoli, and carbs from pasta
• Impressive presentation: Looks and tastes like restaurant quality
• Adaptable: Can be easily customized based on what you have on hand
• Perfect for leftovers: Tastes wonderful the next day (though you might not have any left!)

The roasting technique transforms ordinary broccoli into caramelized, nutty bites that complement the sweet, tender shrimp beautifully. A generous squeeze of lemon adds brightness, while Parmesan brings a savory depth that ties everything together.

Ingredients

For this recipe, quality matters. Here’s what you’ll need to serve 4 people:

Ingredient Notes

• Shrimp: Frozen shrimp work perfectly fine—just thaw completely and pat dry before cooking. I prefer the 16-20 count size for this dish.
• Broccoli: Don’t discard the stems! Peel the tough outer layer and slice the tender inner part to roast alongside the florets.
• Parmesan: Please use real Parmigiano-Reggiano if possible, not the pre-grated stuff in a can. The difference in flavor is remarkable.
• Lemon: Meyer lemons work beautifully if they’re in season, but regular lemons are perfectly fine.

Equipment Needed

• Large pasta pot
• Baking sheet
• Large skillet or sauté pan
• Colander
• Microplane or zester
• Sharp knife and cutting board

Step-by-Step Instructions

Roasting the Broccoli

1. Preheat your oven to 425°F (220°C).
2. Cut the broccoli into small florets of roughly equal size. For the stems, trim off the woody exterior and slice the tender inside into bite-sized pieces.
3. Place the broccoli on a large baking sheet and drizzle with 2-3 tablespoons of olive oil.
4. Season generously with salt and pepper, then toss to coat evenly.
5. Spread the broccoli in a single layer—don’t crowd the pan or it will steam instead of roast.
6. Roast for 20-25 minutes, turning halfway through, until the edges are crispy and browned and the stems are tender when pierced with a fork.

Cooking the Pasta

1. While the broccoli is roasting, bring a large pot of water to a rolling boil.
2. Add 1-2 tablespoons of salt to the water—it should taste like seawater.
3. Add the farfalle pasta and cook according to package directions until al dente (usually 10-12 minutes).
4. Before draining, reserve 1 cup of the starchy pasta water.
5. Drain the pasta but don’t rinse it—the starch helps the sauce adhere better.

Preparing the Shrimp

1. While the pasta cooks, pat the shrimp dry with paper towels. Moisture is the enemy of a good sear.
2. Season the shrimp on both sides with salt and pepper.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
4. Add the shrimp in a single layer, being careful not to overcrowd the pan (work in batches if necessary).
5. Cook for about 2 minutes per side until pink and opaque. The shrimp should be just cooked through—overcooked shrimp becomes rubbery.
6. Transfer the cooked shrimp to a plate and set aside.

Making the Sauce and Bringing It All Together

1. In the same skillet used for the shrimp, reduce heat to medium and add the remaining 2 tablespoons of olive oil.
2. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant but not browned.
3. Add the zest of one lemon and juice of 1½ lemons to the skillet.
4. Add the butter and stir until melted.
5. Return the cooked shrimp to the pan and toss to coat in the sauce.
6. Add the drained pasta to the skillet along with the roasted broccoli.
7. If the mixture seems dry, add the reserved pasta water a little at a time until you reach your desired consistency.
8. Remove from heat and stir in the grated Parmesan cheese and chopped parsley.
9. Taste and adjust seasoning with salt, pepper, and additional lemon juice if needed.

Serving

Transfer the pasta to a large serving bowl or individual plates. Top with additional grated Parmesan, a sprinkle of parsley, and a few grinds of black pepper. Serve immediately with lemon wedges on the side for those who enjoy an extra squeeze of citrus.

Recipe Variations

One of the things I love most about this recipe is how easily it can be adapted. Here are some of my favorite variations:

Protein Alternatives

• Substitute grilled chicken for shrimp
• Use scallops instead of shrimp for an elegant twist
• Make it vegetarian by omitting the shrimp and adding cannellini beans or roasted chickpeas
• For a vegan version, skip the Parmesan and add nutritional yeast for a cheesy flavor

Vegetable Options

• Add cherry tomatoes to the baking sheet during the last 10 minutes of roasting the broccoli
• Substitute asparagus for broccoli (reduce roasting time to 12-15 minutes)
• Include sliced bell peppers for extra color and sweetness
• Add baby spinach in the final step, allowing it to wilt from the residual heat

Flavor Enhancements

• Stir in a tablespoon of capers for a briny kick
• Add a splash of white wine when creating the sauce
• Use preserved lemon instead of fresh for a more intense flavor
• Incorporate fresh herbs like basil or dill instead of parsley

Make-Ahead and Storage Tips

This dish is best enjoyed fresh, but if you need to prepare components ahead of time:

• Roast the broccoli up to 2 days in advance and store in an airtight container in the refrigerator. Reheat in a 350°F (175°C) oven for 5-7 minutes before adding to the pasta.
• Clean and devein shrimp up to 24 hours in advance.
• Cook pasta al dente, toss with a little olive oil, and refrigerate for up to 24 hours.

For leftovers:

• Store in an airtight container in the refrigerator for up to 2 days.
• Reheat gently in a skillet with a splash of water or broth to prevent drying out.
• Add a squeeze of fresh lemon juice and a sprinkle of Parmesan after reheating to refresh the flavors.

Nutritional Information

Each serving of this Farfalle Pasta with Shrimp, Roasted Broccoli, Lemon and Parmesan provides:

These values are approximate and may vary based on specific ingredients and brands used.

Chef’s Tips for Success

After making this dish countless times, I’ve discovered a few tricks that elevate it from good to outstanding:

1. Don’t skip the zest: Lemon zest contains the fruit’s essential oils, which add a bright, aromatic quality that juice alone can’t provide.
2. Cook pasta properly: Farfalle benefits from being cooked truly al dente (with a slight firmness) as it will continue to soften slightly when combined with the hot sauce.
3. Pasta water is liquid gold: The starchy water helps create a silky sauce that clings to the pasta, so don’t forget to reserve some before draining.
4. Let the broccoli caramelize: Those dark, crispy edges are where the magic happens. Don’t pull it from the oven too soon!
5. Warm your serving plates: If you have time, warm your plates in a low oven (170°F/75°C) for a few minutes before serving. This restaurant trick keeps the pasta hot longer.
6. Grate Parmesan fresh: Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly. A few extra minutes with a grater makes a world of difference.

Perfect Pairing Suggestions

Complete your meal with these complementary sides:

• A simple arugula salad dressed with lemon vinaigrette
• Garlic bread or warm ciabatta rolls
• Roasted cherry tomatoes with herbs
• Steamed artichokes with lemon butter dipping sauce
• A light cucumber and radish side salad

For a refreshing non-alcoholic beverage, try:

• Sparkling water with fresh lemon and mint
• Homemade iced tea with a touch of honey
• A cucumber-mint spritzer
• Italian soda with a splash of cream

Why This Recipe Works

I’ve always believed that understanding the “why” behind cooking techniques makes us better cooks. Here’s why this particular combination of ingredients and methods creates such a successful dish:

1. The pasta shape matters: Farfalle (bow-tie) pasta has the perfect surface area and texture to capture the light sauce and small pieces of broccoli and shrimp.
2. High-temperature roasting: Roasting broccoli at 425°F caramelizes its natural sugars, transforming it from an everyday vegetable into something extraordinary with complex flavor.
3. Quick-cooking protein: Shrimp cooks in minutes, making this dish efficient while providing lean protein.
4. Balanced flavors: The combination of five taste elements creates a perfectly balanced dish:
   • Salty (Parmesan)
   • Sweet (roasted broccoli, shrimp)
   • Sour (lemon juice)
   • Bitter (slight char on broccoli)
   • Umami (Parmesan, shrimp)
5. Textural contrast: The slight chew of al dente pasta, tender-crisp broccoli, and succulent shrimp create an engaging eating experience.

Frequently Asked Questions

Q: Can I use frozen broccoli instead of fresh?

While fresh broccoli produces the best results when roasting, you can use frozen in a pinch. Thaw completely and pat very dry before roasting. Increase the roasting temperature to 450°F and be prepared for slightly less caramelization.

Q: What’s the best way to tell when shrimp are perfectly cooked?

Perfectly cooked shrimp form a “C” shape. If they curl into a tight “O” shape, they’re overcooked. They should be opaque (not translucent) and pink on the outside, with the flesh just turning from translucent to opaque at the center.

Q: Is there a gluten-free option for this recipe?

Absolutely! Substitute your favorite gluten-free pasta. Brown rice or corn-based farfalle work particularly well. Just be sure to check your pasta cooking time, as gluten-free varieties often cook more quickly.

Q: Can I make this dish dairy-free?

Yes, simply omit the butter and Parmesan cheese. Add a tablespoon of nutritional yeast and an extra tablespoon of olive oil in place of the butter. A sprinkle of toasted bread crumbs can provide a nice texture in place of the Parmesan.

Q: My sauce seems too thin. How can I thicken it?

If your sauce is too thin, simmer it a bit longer before adding the pasta. Alternatively, you can add an extra tablespoon of grated Parmesan, which helps thicken the sauce as it melts.

Q: Can I double this recipe for a larger crowd?

Yes, this recipe doubles beautifully. Use two baking sheets for the broccoli (don’t crowd one sheet) and a larger skillet for the final combination, or work in batches if needed.

Q: How can I add more garlic flavor without using more garlic cloves?

Roast a whole head of garlic alongside the broccoli, then squeeze out the soft, sweet cloves and mash them into the sauce. This adds incredible depth without the sharpness of raw garlic.

Q: My family doesn’t like spicy food. Can I omit the red pepper flakes?

Absolutely. The red pepper flakes add a gentle warmth but aren’t essential to the dish’s success. Feel free to omit them entirely or substitute a tiny pinch of black pepper.

A Personal Note

I’ve served this pasta at everything from casual weeknight dinners to more formal gatherings, and it never fails to impress. What I love most is watching people’s surprise when they taste the broccoli—even proclaimed broccoli-haters tend to enjoy it when it’s roasted to caramelized perfection.

The dish reminds me of summers spent in coastal Italian towns where seafood, pasta, and fresh vegetables come together in unpretentious yet unforgettable combinations. It’s humble food elevated through attention to detail and quality ingredients.

If you try this recipe, I’d love to know how it turns out for you. Did you make any adaptations? Which variation became your family’s favorite? The beauty of cooking lies in making recipes your own, so don’t be afraid to experiment while keeping the fundamental techniques intact.

Happy cooking!