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Dinner recipe · from the recipe book

Lemon-Herb Shrimp Penne Bake with Broccoli

Penne baked right in a garlicky broth and milk until creamy and tender, then folded with a fresh basil-parsley-dill sauce, sweet shrimp and broccoli under a golden, bubbly cheese top.

Lemon-Herb Shrimp Penne Bake with Broccoli

Ingredients

  • 10½ oz300 gPasta, drypenne
  • 3 cups720 gLow-sodium chicken broth
  • 1 cup (240 ml)240 gMilk, 2%
  • 1 medium110 gYellow onionfinely diced
  • 5 cloves15 gGarlicminced
  • 4⅓ cups florets400 gBroccolicut into small florets
  • 1 lb450 gShrimptails removed
  • 1¼ cups leaves30 gFresh basilleaves
  • ½ cup chopped30 gFresh parsleyleaves and tender stems
  • 1 cup sprigs8 gFresh dillfronds
  • 2 tbsp30 gOlive oil
  • 2 tbsp30 gLemon juice
  • 2 tsp4 gLemon zest
  • ⅓ cup grated40 gGrated Parmesan
  • 3 oz90 gPart-skim mozzarellashredded
  • ½ tsp1 gCrushed red pepper
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Prepare first: dice the onion, mince the garlic, cut the broccoli into florets and remove the shrimp tails. Preheat the oven to 425°F (220°C).
  2. In a 9x13-inch baking dish, stir together the uncooked penne, chicken broth, milk, onion, garlic, black pepper and half the salt, making sure the pasta is submerged.
  3. Cover the dish tightly with foil and bake 25 minutes.
  4. Meanwhile, make the herb sauce: blend the basil, parsley, dill, olive oil, lemon juice, lemon zest and half the parmesan until smooth. In a bowl, toss the shrimp with the red pepper flakes and the remaining half of the salt.
  5. Uncover the dish, stir the pasta, scatter the broccoli over it, re-cover and bake 8 minutes more, until the broccoli is bright green.
  6. Uncover and stir in the herb sauce and the shrimp, spreading everything evenly. Top with the mozzarella and the remaining half of the parmesan.
  7. Bake uncovered 10 to 12 minutes, until the cheese is bubbly and golden and the shrimp are pink and opaque, reaching 145°F (63°C).
  8. Rest 5 minutes so the sauce thickens, then serve.

Contains: Milk, Shellfish, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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