Name: Lemon Garlic Shrimp with Butternut Squash & Broccoli Recipe
Prep time: 10 min
Cook time: PT-488929H34M28S
Total time: PT-488929H34M28S
Ingredients: 1 ½ pounds raw shrimp, peeled and deveined; 3 cups butternut squash, peeled and cubed; 3 cups broccoli florets; 3 tablespoons olive oil, divided; 4 cloves garlic, minced; Zest and juice of 1 large lemon; 1 teaspoon smoked paprika; 1 teaspoon dried Italian seasoning; ½ teaspoon crushed red pepper flakes (optional); 1 teaspoon salt, divided; ½ teaspoon black pepper; Fresh parsley, chopped (for garnish)

Description

This vibrant dish is the perfect balance of flavor, color, and nutrition. Tender shrimp are cooked in a lemon-garlic sauce, then tossed with caramelized butternut squash and roasted broccoli. It’s simple enough for a weeknight dinner but elegant enough to serve at a dinner party.

Ingredients

Scale

1 ½ pounds raw shrimp, peeled and deveined
3 cups butternut squash, peeled and cubed
3 cups broccoli florets
3 tablespoons olive oil, divided
4 cloves garlic, minced
Zest and juice of 1 large lemon
1 teaspoon smoked paprika
1 teaspoon dried Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
1 teaspoon salt, divided
½ teaspoon black pepper
Fresh parsley, chopped (for garnish)

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Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Toss the butternut squash cubes with 1 ½ tablespoons olive oil, half the salt, black pepper, and smoked paprika. Spread evenly on one side of the baking sheet. Roast for 10 minutes.
Add the broccoli florets to the other side of the baking sheet. Drizzle with ½ tablespoon olive oil, sprinkle with a pinch of salt, and toss gently. Roast both vegetables together for another 15 minutes until golden and tender.
While the vegetables roast, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the shrimp in a single layer, season with Italian seasoning, and cook for 2–3 minutes per side until pink and opaque.
Remove from heat and stir in lemon zest and juice, tossing to coat the shrimp in the bright citrus flavor.
Transfer the roasted vegetables into the skillet with the shrimp. Toss gently to combine and coat everything with the lemon-garlic sauce.
Garnish with fresh parsley and serve warm.

Notes

Cut squash into even cubes for uniform roasting.
Don’t overcook shrimp—they should be just pink and opaque.
Add extra red pepper flakes for more heat or leave them out for a kid-friendly version.
Serve over rice, pasta, or quinoa to make it a heartier meal.
Leftovers keep well in the fridge for up to 3 days and reheat best in a skillet with a splash of lemon juice or olive oil.

Prep Time: 10 minutes
Cook Time: 25–30 minutes