Imagine walking into your kitchen on a cozy evening, the aroma of sizzling garlic and butter filling the air, instantly warming your senses. That’s exactly what happens when you prepare this Garlic Butter Shrimp with Roasted Broccoli & Butternut Squash. This dish is the perfect combination of succulent shrimp, tender roasted vegetables, and rich, buttery flavors that delight every bite. Whether you’re hosting a small dinner with friends, preparing a comforting family meal, or just craving something healthy yet indulgent, this recipe is a guaranteed crowd-pleaser.

The inspiration for this recipe comes from classic coastal dishes found along the Mediterranean, where seafood is always paired with fresh, roasted vegetables and simple, aromatic seasonings. Growing up, the tradition of gathering around the table for seafood dinners was cherished in many households. The mix of roasted butternut squash, which adds a hint of natural sweetness, with earthy broccoli and garlicky butter shrimp, brings that same sense of comfort and celebration to your own home. It’s more than a meal—it’s an experience that combines wholesome nutrition, irresistible flavors, and easy-to-follow preparation.

This recipe is ideal for any occasion: a weeknight dinner that feels gourmet, a special celebration, or a light yet satisfying lunch. With simple ingredients and minimal prep, it transforms everyday shrimp into a restaurant-quality dish that impresses both in flavor and presentation. The buttery, garlicky shrimp paired with roasted vegetables makes this a well-rounded, nutrient-rich meal that satisfies both taste buds and wellness goals.

Ingredients

• 1 pound large shrimp, peeled and deveined

• 2 tablespoons olive oil

• 4 tablespoons unsalted butter

• 4 cloves garlic, minced

• 1 medium butternut squash, peeled and cubed

• 2 cups broccoli florets

• 1 teaspoon paprika

• 1 teaspoon dried thyme

• 1 teaspoon salt, or to taste

• ½ teaspoon black pepper, or to taste

• ½ teaspoon red pepper flakes (optional for heat)

• Juice of 1 lemon

• Fresh parsley, chopped (for garnish)

Directions

1. Preheat the oven: Begin by preheating your oven to 400°F (200°C). While the oven heats, line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. Alternatively, you can lightly grease the baking sheet with olive oil to ensure the vegetables roast evenly and develop a golden-brown caramelization. Preheating the oven is essential because it ensures the vegetables start cooking immediately, locking in their natural sweetness and preventing sogginess.

2. Prepare the vegetables: In a large mixing bowl, combine the cubed butternut squash and broccoli florets. Drizzle with 2 tablespoons of olive oil, which not only helps the vegetables roast evenly but also enhances their flavor. Sprinkle the vegetables with paprika, dried thyme, salt, and freshly cracked black pepper. If you like a subtle kick, you can also add a pinch of red pepper flakes at this stage. Use your hands or a spatula to toss everything thoroughly, making sure each piece is coated evenly with oil and seasonings. Proper seasoning at this step is key to maximizing flavor during roasting.

3. Arrange the vegetables: Spread the seasoned butternut squash and broccoli evenly on the prepared baking sheet in a single layer. Avoid overcrowding the pan, as this can cause the vegetables to steam instead of roast, preventing that perfect caramelized texture. Ensuring each piece has space allows the edges to crisp up beautifully while the centers remain tender.

4. Roast the vegetables: Place the baking sheet in the preheated oven and let the vegetables roast for 20 to 25 minutes. About halfway through cooking, remove the pan and flip the vegetables gently with a spatula. This helps them brown evenly and develop a rich, nutty flavor. Keep an eye on them during the last few minutes to avoid overcooking, especially the broccoli, which can become mushy if roasted too long. The butternut squash should be tender and lightly golden, while the broccoli should have slightly crispy tips for the perfect texture contrast.

5. Prepare the shrimp while the vegetables roast: Heat a large skillet over medium heat and add 4 tablespoons of unsalted butter. Allow the butter to melt completely, but be careful not to let it burn. Once melted, add the minced garlic and sauté for 1 to 2 minutes. You’ll know it’s ready when the kitchen fills with the irresistible aroma of garlic sizzling in butter. Be careful not to overcook the garlic, as it can turn bitter if left too long.

6. Cook the shrimp: While the garlic is cooking, season the peeled and deveined shrimp with a pinch of salt and freshly ground black pepper. Carefully place the shrimp into the skillet in a single layer. Let them cook undisturbed for 2 to 3 minutes on one side until the edges turn pink and begin to curl. Flip the shrimp and cook for another 2 to 3 minutes on the other side until they are fully opaque. The shrimp should be firm to the touch but not rubbery—overcooking can make them tough and dry.

7. Add finishing touches: Once the shrimp are perfectly cooked, squeeze the juice of one fresh lemon over the skillet. The citrus adds a bright, tangy flavor that balances the richness of the butter and garlic. If you enjoy a little heat, sprinkle in red pepper flakes and toss gently to coat each shrimp evenly with the garlic butter sauce. Take a moment to taste and adjust seasoning if necessary—sometimes a pinch more salt or a little extra lemon juice makes all the difference.

8. Combine and serve: Remove the roasted vegetables from the oven and transfer them to a large serving platter. Arrange them evenly across the plate and top with the garlic butter shrimp, making sure each portion gets a mix of vegetables and shrimp. Garnish generously with freshly chopped parsley for a burst of color and fresh flavor. Serve immediately while everything is warm and aromatic. Pair with your favorite side, such as crusty bread, rice, or quinoa, to complete this wholesome, flavorful meal.

9. Optional serving tip: For an extra touch of elegance, drizzle any remaining garlic butter from the skillet over the roasted vegetables before serving. This adds an additional layer of richness and ensures every bite is coated with that irresistible garlicky flavor.

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

• Yield: 4 servings

Notes

• Shrimp Tips: For the best flavor, use fresh shrimp if available. If using frozen shrimp, thaw them completely and pat dry before cooking.

• Vegetable Variations: You can swap butternut squash with sweet potatoes or carrots for a slightly different flavor. Broccoli can be replaced with Brussels sprouts or green beans.

• Make it Spicy: Adjust red pepper flakes to your taste. Adding a pinch of cayenne pepper can also bring a subtle heat to the dish.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to maintain the butter sauce’s richness.

Health Benefits

This dish isn’t just delicious—it’s nutrient-packed and supportive of a healthy lifestyle.

• Shrimp: A low-calorie, high-protein seafood that’s rich in selenium, vitamin B12, and omega-3 fatty acids. Shrimp supports heart health, brain function, and lean muscle maintenance.

• Butternut Squash: Loaded with fiber, vitamin A, and antioxidants, this sweet squash supports eye health and immune function.

• Broccoli: A cruciferous powerhouse full of vitamin C, vitamin K, and folate, broccoli helps boost immunity and maintain strong bones.

• Garlic & Butter: Garlic adds heart-healthy compounds and anti-inflammatory properties, while butter, in moderation, contributes flavor and fat-soluble vitamins.

By combining seafood and roasted vegetables, this dish provides a balanced meal with protein, healthy fats, and complex carbohydrates—all in one satisfying plate.

Tips for Perfect Garlic Butter Shrimp

1. Dry Shrimp Before Cooking: Excess moisture can prevent proper searing and reduce the richness of the garlic butter sauce.

2. Use Fresh Herbs: Fresh parsley or thyme added at the end elevates flavor and adds a beautiful touch of color.

3. Don’t Skip the Lemon: The acidity balances the richness of the butter and enhances the natural flavor of the shrimp.

4. Even Roasting: Cut the vegetables into uniform pieces to ensure they roast evenly and caramelize beautifully.

Serving Suggestions

• Family Dinner: Serve directly from the oven on a large platter. Invite everyone to dig in family-style for a cozy, shared experience.

• Meal Prep Friendly: Portion into containers for a nutritious lunch or dinner during the week.

• Add a Twist: Sprinkle with toasted pine nuts or Parmesan cheese for an extra layer of texture and flavor.

Flavor Variations

• Mediterranean Style: Add kalamata olives, cherry tomatoes, and a sprinkle of oregano to the roasted vegetables.

• Spicy Garlic Butter Shrimp: Increase red pepper flakes and add a dash of smoked paprika to the shrimp for bold flavor.

• Asian-Inspired: Use sesame oil instead of butter and garnish with sesame seeds and green onions for a savory twist.

Why This Recipe Works

This Garlic Butter Shrimp with Roasted Broccoli & Butternut Squash recipe hits all the marks:

• Quick & Easy: Ready in 40 minutes, making it perfect for busy weeknights.

• Balanced Nutrition: Combines lean protein, healthy fats, and complex carbs in a single dish.

• Crowd-Pleasing Flavor: Rich garlic butter shrimp paired with sweet and savory roasted vegetables satisfies all palates.

• Versatile: Can be adapted to different diets, from low-carb to dairy-free, without losing its essence.

• Visually Appealing: Vibrant colors of roasted squash and green broccoli topped with golden shrimp make it Instagram-worthy.

Making It Extra Special

• Presentation Matters: Serve the shrimp on top of the vegetables, drizzle with extra garlic butter, and garnish with parsley or microgreens for a restaurant-quality look.

• Double the Batch: Roast extra vegetables for leftovers—they taste even better the next day when flavors have melded together.

• Perfect Pairings: Add a squeeze of fresh lemon, a sprinkle of feta cheese, or a side of herbed couscous for a gourmet twist.

Frequently Asked Questions

Can I use frozen vegetables?
Yes, but make sure to thaw and pat them dry to avoid excess water that could make the vegetables soggy.

Can I make this recipe ahead of time?
You can prepare and roast the vegetables in advance. Store them separately and reheat alongside freshly cooked shrimp just before serving for the best texture.

What can I serve with this dish?
This meal pairs beautifully with steamed rice, quinoa, or crusty garlic bread. You can also serve it with a simple green salad for a light option.

Can I make it dairy-free?
Yes! Substitute butter with a plant-based butter or extra olive oil for a dairy-free version without compromising flavor.

Garlic Butter Shrimp with Roasted Broccoli & Butternut Squash Recipe

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• Author: Michelle Davis
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This Garlic Butter Shrimp with Roasted Broccoli & Butternut Squash is a simple yet elegant meal perfect for weeknight dinners, cozy evenings, or special occasions. Succulent shrimp cooked in garlicky butter pair beautifully with roasted broccoli and sweet butternut squash, creating a dish that’s flavorful, healthy, and visually stunning. With minimal prep and quick cooking, it’s a recipe that’s both approachable and impressive.

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Ingredients

Scale 1x2x3x

• 1 pound large shrimp, peeled and deveined

• 2 tablespoons olive oil

• 4 tablespoons unsalted butter

• 4 cloves garlic, minced

• 1 medium butternut squash, peeled and cubed

• 2 cups broccoli florets

• 1 teaspoon paprika

• 1 teaspoon dried thyme

• 1 teaspoon salt, or to taste

• ½ teaspoon black pepper, or to taste

• ½ teaspoon red pepper flakes (optional)

• Juice of 1 lemon

• Fresh parsley, chopped (for garnish)

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Instructions

• Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.

• In a large bowl, toss the butternut squash cubes and broccoli florets with olive oil, paprika, dried thyme, salt, and black pepper until evenly coated.

• Spread the vegetables evenly on the prepared baking sheet, ensuring they are not overcrowded for even roasting.

• Roast in the preheated oven for 20–25 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.

• While the vegetables roast, heat a large skillet over medium heat. Melt the butter, then add minced garlic and sauté for 1–2 minutes until fragrant.

• Season the shrimp with salt and pepper, then add to the skillet in a single layer. Cook for 2–3 minutes per side until pink and opaque.

• Squeeze the lemon juice over the shrimp and add red pepper flakes if desired. Toss gently to coat.

• Remove roasted vegetables from the oven and transfer to a serving platter. Top with garlic butter shrimp.

• Garnish with chopped fresh parsley and serve immediately.

Notes

• For best results, use fresh shrimp; if using frozen, fully thaw and pat dry before cooking.

• Swap butternut squash with sweet potatoes or carrots for variety.

• Adjust red pepper flakes for desired spice level.

• Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to maintain texture and flavor.

• Add toasted pine nuts, Parmesan, or extra lemon zest for an enhanced flavor profile.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Michelle Davis