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Homemade Garlic Sauce Bucatini with Roasted Shrimp and Broccoli. photo
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Garlic Sauce Bucatini with Roasted Shrimp and Broccoli.

A simple, garlicky bucatini tossed with roasted shrimp and broccoli for a quick weeknight meal.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 pound bucatini
  • 3 cups broccoli florets
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 pound raw shrimp peeled and deveined
  • 5 tablespoons olive oil
  • 6 garlic cloves thinly sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh parsley chopped
  • parmesan cheese for serving
  • lemon wedges for spritzing

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 until al dente; reserve 1/2 cup pasta water and drain.
  • Toss the broccoli florets with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon freshly cracked black pepper on a baking sheet; roast for 15 minutes.
  • While the broccoli roasts, heat a large skillet over medium-low and add 5 tablespoons olive oil. Add the thinly sliced garlic and crushed red pepper flakes and cook, stirring occasionally, until the garlic is just golden, about 2–3 minutes. Keep the heat low or remove from heat to avoid burning.
  • Remove the baking sheet, push the roasted broccoli to one side, place the shrimp in a single layer on the other side, drizzle with the remaining 1 tablespoon olive oil, and season with salt and pepper. Roast the shrimp 6–8 minutes, until opaque and pink.
  • Add the drained bucatini to the skillet with the garlic oil and toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
  • Toss in the roasted shrimp and broccoli, add the chopped parsley, and gently combine. Adjust seasoning if needed and spritz with lemon juice from the wedges.
  • Serve immediately with grated Parmesan and extra crushed red pepper flakes, if desired.

Equipment

  • Large Pot
  • Baking Sheet
  • Large Skillet
  • Tongs or pasta fork
  • Knife
  • Cutting Board

Notes

  • Reserve a bit of pasta water to adjust sauce consistency.
  • Keep garlic cooking on low to prevent burning.
  • Roast shrimp until just opaque to avoid overcooking.