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.
Ingredients
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1 pound large shrimp, peeled and deveined
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2 tablespoons olive oil
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4 tablespoons unsalted butter
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4 cloves garlic, minced
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1 medium butternut squash, peeled and cubed
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2 cups broccoli florets
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1 teaspoon paprika
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1 teaspoon dried thyme
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1 teaspoon salt, or to taste
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½ teaspoon black pepper, or to taste
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½ teaspoon red pepper flakes (optional)
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Juice of 1 lemon
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Fresh parsley, chopped (for garnish)
Instructions
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Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
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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.
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Spread the vegetables evenly on the prepared baking sheet, ensuring they are not overcrowded for even roasting.
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Roast in the preheated oven for 20–25 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.
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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.
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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.
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Squeeze the lemon juice over the shrimp and add red pepper flakes if desired. Toss gently to coat.
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Remove roasted vegetables from the oven and transfer to a serving platter. Top with garlic butter shrimp.
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Garnish with chopped fresh parsley and serve immediately.
Notes
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For best results, use fresh shrimp; if using frozen, fully thaw and pat dry before cooking.
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Swap butternut squash with sweet potatoes or carrots for variety.
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Adjust red pepper flakes for desired spice level.
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Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to maintain texture and flavor.
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Add toasted pine nuts, Parmesan, or extra lemon zest for an enhanced flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes