One-Tray Shrimp & Vegetable Pasta is bright, buttery, garlicky, and packed with roasted vegetables in every forkful. Juicy shrimp, tender noodles, Parmesan, parsley, and lemon come together in a weeknight-friendly seafood pasta that feels fresh but still cozy. It is the kind of dinner that looks colorful on the tray and disappears fast from the table.
Quick Overview
- Flavor/texture: Garlicky, buttery, lightly smoky, lemony, and savory with juicy shrimp, tender pasta, roasted vegetables, and Parmesan.
- Difficulty: Easy to moderate.
- Best for: Weeknight dinners, seafood pasta night, family meals, and colorful meal-prep-style plates.
- Method: Boil pasta, roast vegetables, add shrimp, make garlic butter, toss everything together in one tray.
- Time: Prep Time: 15 min . Cook Time: 25 min . Total Time: 40 min . Servings: 5
- Approx.: 510 Calories | 34g Protein per serving
What This Is and Why You’ll Love It
- This One-Tray Shrimp & Vegetable Pasta gives you pasta, seafood, and vegetables in one colorful dinner.
- Roasting the broccoli, bell peppers, and mushrooms adds deeper flavor than simply boiling or steaming them.
- The shrimp cook right on the tray, so they pick up the smoky paprika, Italian seasoning, and vegetable juices.
- Garlic butter, lemon juice, Parmesan, and parsley make the pasta glossy, savory, and fresh.
- It is filling without feeling too heavy, thanks to the balance of noodles, shrimp, and roasted vegetables.
- The reserved pasta water helps the garlic butter coat the noodles instead of sitting at the bottom of the tray.
- For another creamy seafood pasta idea, try this Creamy Shrimp Pasta.
Ingredients
• 12 oz fettuccine or linguine
• 1 lb large shrimp, peeled and deveined
• 9 oz broccoli florets
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 7 oz mushrooms, sliced
• 3 tbsp olive oil, divided
• 3 tbsp butter
• 4 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• ¾ tsp salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes, optional
• 2 oz grated Parmesan
• 2 tbsp chopped parsley
• 1 tbsp lemon juice
Key ingredients
Large shrimp: Large shrimp work well because they stay juicy and cook quickly in the oven. They are done when pink, opaque, and curled into a loose “C” shape.
Fettuccine or linguine: Long noodles catch the garlic butter, Parmesan, and roasted vegetable bits beautifully.
Broccoli florets: Broccoli adds a tender-crisp bite and roasts well at high heat.
Bell peppers: Red and yellow bell peppers bring sweetness, color, and a soft roasted texture.
Mushrooms: Mushrooms add savory depth and soak up the garlic butter coating.
Smoked paprika: This gives the shrimp and vegetables a warm, lightly smoky flavor.
Garlic butter: Butter, garlic, and lemon juice create the glossy coating that ties the whole pasta together.
Parmesan and parsley: Parmesan adds savory richness, while parsley keeps the finish fresh.
Substitutions
- Use either fettuccine or linguine depending on what you have.
- Swap broccoli florets for small cauliflower florets if needed, keeping the pieces similar in size.
- Use cremini or white mushrooms.
- Skip the red pepper flakes for a mild version.
- Add a little extra lemon juice at the end if you prefer a brighter finish.
- Use freshly grated Parmesan if possible for the best melt and flavor.
How to Make It
- Prepare the Pasta
Heat the oven to 425°F and lightly grease a large roasting tray or 9 × 13-inch baking dish. Cook the pasta in salted boiling water until al dente, about 9 to 11 minutes, reserving 1/2 cup pasta water before draining.
Cue: The pasta should still have a slight bite because it will be tossed with hot garlic butter and returned briefly to the oven. - Season and Roast the Vegetables
Arrange the broccoli, bell peppers, and mushrooms in the prepared tray. Toss with 2 tbsp olive oil, half the smoked paprika, half the Italian seasoning, half the salt, and the black pepper, then roast for 12 minutes, stirring once midway through.
Cue: The vegetables should look slightly softened with browned edges, but not mushy. - Add the Shrimp
Pat the shrimp dry and coat with the remaining olive oil, smoked paprika, Italian seasoning, salt, and optional red pepper flakes. Add the shrimp to the roasted vegetables and return the tray to the oven for 6 to 8 minutes, until the shrimp are pink and cooked through.
Cue: Shrimp are done when they are opaque, pink, and curled into a loose “C.” If they curl tightly into an “O,” they may be overcooked. - Build the Garlic Butter
Melt the butter in a small pan over medium heat. Stir in the minced garlic for about 30 seconds until fragrant, then incorporate the lemon juice and remove from the heat.
Cue: The garlic should smell fragrant but should not turn dark brown. - Finish the Pasta
Add the drained pasta to the tray and pour the garlic butter over everything, tossing gently to coat. Loosen with a splash of reserved pasta water if needed, sprinkle with Parmesan and parsley, then return to the oven for 3 minutes before serving.
Cue: The pasta should look glossy, lightly coated, and evenly mixed with shrimp and vegetables.
Pro Tips
- Pat the shrimp dry before seasoning so the spices cling better and the shrimp roast instead of steaming.
- Cut the bell peppers and mushrooms into similar-size pieces so they roast evenly.
- Do not skip the reserved pasta water; it helps the butter and Parmesan coat the noodles smoothly.
- Stir the vegetables midway through roasting so the edges brown without burning.
- Add the shrimp only after the vegetables have a head start, since shrimp cook much faster.
- Use a large tray if possible so the vegetables have room to roast instead of crowding.
- Toss the pasta gently with tongs to avoid breaking the shrimp.
- For extra seafood dinner inspiration, save this Seafood Garlic Butter Shrimp for another quick meal.
- Finish with fresh parsley right before serving for color and freshness.
Variations
- Creamier finish: Add a small splash of warm cream when tossing the pasta with the garlic butter.
- Extra lemony: Serve with lemon wedges so each plate can get a fresh squeeze.
- Spicier tray pasta: Use the optional red pepper flakes and add an extra pinch at the end.
- More vegetables: Add thin zucchini slices during the vegetable roasting step.
- Seafood pasta night: Serve smaller portions alongside Marry Me Shrimp Pasta for a shrimp pasta spread.
- Cheesier finish: Add a little extra Parmesan after the final 3 minutes in the oven.
What to Serve With It
- Garlic bread or warm crusty bread
- Simple green salad with lemon vinaigrette
- Caesar salad
- Roasted asparagus
- Steamed green beans
- Tomato cucumber salad
- Sautéed zucchini
- Lemon wedges
- A light seafood appetizer like Creamy Crab Stuffed Mushrooms
- Sparkling water with citrus
Storage
Store leftover One-Tray Shrimp & Vegetable Pasta in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of water, broth, or reserved-style pasta water to loosen the coating. Stir gently until warmed through.
Avoid overheating because shrimp can become rubbery. Freezing is not ideal because cooked shrimp and pasta can change texture after thawing.
Troubleshooting
- Shrimp are rubbery: They likely cooked too long. Roast just until pink, opaque, and loosely curled.
- Pasta seems dry: Add a splash of reserved pasta water and toss until glossy.
- Vegetables are too soft: Cut them slightly larger next time or avoid roasting past the first 12 minutes before adding shrimp.
- Garlic tastes bitter: The garlic may have browned too much. Cook it only about 30 seconds, just until fragrant.
- Pasta tastes flat: Add a little extra Parmesan, parsley, or lemon juice before serving.
- Everything is crowded in the tray: Use a larger roasting tray so the vegetables and shrimp roast instead of steam.
FAQs
Can I use frozen shrimp?
Yes. Thaw the shrimp fully, pat them very dry, then season as directed. Excess moisture can make the tray watery.
How do I know when shrimp are cooked?
Shrimp are cooked when they turn pink and opaque and curl into a loose “C” shape. They should feel firm but still juicy.
Can I make One-Tray Shrimp & Vegetable Pasta ahead of time?
It is best served fresh, but you can chop the vegetables and season the shrimp earlier in the day. Cook the pasta and assemble just before serving for the best texture.
Can I use another pasta shape?
Yes. Fettuccine or linguine are listed, but other pasta shapes can work if cooked al dente. Long noodles give the dish a classic seafood pasta feel.
Is this spicy?
It is only lightly warm if you use the optional red pepper flakes. Leave them out for a milder pasta.
Can I add more Parmesan?
Yes. Add more Parmesan at the end if you want a cheesier finish, but taste first because Parmesan adds saltiness.
Why reserve pasta water?
Pasta water helps loosen the garlic butter and lightly bind the coating to the noodles, making the finished pasta glossy instead of oily.
Can I use pre-cooked shrimp?
Fresh raw shrimp are best for this method. Pre-cooked shrimp can become tough if roasted again, so add them only at the very end just to warm through.
Conclusion
One-Tray Shrimp & Vegetable Pasta is a colorful, garlicky seafood dinner with juicy shrimp, tender noodles, roasted vegetables, Parmesan, and lemon in every bite. Serve it hot from the tray, add a little extra parsley, and enjoy a weeknight-friendly pasta that feels bright, cozy, and satisfying. For a heartier seafood pairing, try this Seafood Dirty Rice next.
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One-Tray Shrimp & Vegetable Pasta
Equipment
- large roasting tray or 9 × 13-inch baking dish
- large pot For cooking the pasta.
- colander For draining the pasta.
- small pan For preparing the garlic butter.
- tongs For gently tossing the pasta, shrimp, and vegetables.
Ingredients
- 12 oz fettuccine or linguine
- 1 lb large shrimp, peeled and deveined
- 9 oz broccoli florets
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 7 oz mushrooms, sliced
- 3 tbsp olive oil, divided
- 3 tbsp butter
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- ¾ tsp salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes, optional
- 2 oz grated Parmesan
- 2 tbsp chopped parsley
- 1 tbsp lemon juice
Instructions
- Prepare the Pasta
Heat the oven to 425°F and lightly grease a large roasting tray or 9 × 13-inch baking dish. Cook the pasta in salted boiling water until al dente, about 9 to 11 minutes, reserving 1/2 cup pasta water before draining.
Cue: The pasta should still have a slight bite because it will be tossed with hot garlic butter and returned briefly to the oven. - Season and Roast the Vegetables
Arrange the broccoli, bell peppers, and mushrooms in the prepared tray. Toss with 2 tbsp olive oil, half the smoked paprika, half the Italian seasoning, half the salt, and the black pepper, then roast for 12 minutes, stirring once midway through.
Cue: The vegetables should look slightly softened with browned edges, but not mushy. - Add the Shrimp
Pat the shrimp dry and coat with the remaining olive oil, smoked paprika, Italian seasoning, salt, and optional red pepper flakes. Add the shrimp to the roasted vegetables and return the tray to the oven for 6 to 8 minutes, until the shrimp are pink and cooked through.
Cue: Shrimp are done when they are opaque, pink, and curled into a loose “C.” If they curl tightly into an “O,” they may be overcooked. - Build the Garlic Butter
Melt the butter in a small pan over medium heat. Stir in the minced garlic for about 30 seconds until fragrant, then incorporate the lemon juice and remove from the heat.
Cue: The garlic should smell fragrant but should not turn dark brown. - Finish the Pasta
Add the drained pasta to the tray and pour the garlic butter over everything, tossing gently to coat. Loosen with a splash of reserved pasta water if needed, sprinkle with Parmesan and parsley, then return to the oven for 3 minutes before serving.
Cue: The pasta should look glossy, lightly coated, and evenly mixed with shrimp and vegetables.
Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
