Shrimp Pasta with Broccoli Pesto Recipe
Bright, vibrant, and bursting with flavor, Shrimp Pasta with Broccoli Pesto is the meal you pull out when you want to impress with minimal fuss. Think juicy, perfectly cooked shrimp nestled into tender noodles, all coated with a luminous green broccoli-basil pesto that tastes impossibly fresh. This is one of those pasta dishes that manages to be both comforting and light, with zesty lemon and nutty Parmesan tying everything together. Whether you’re craving a weeknight treat or looking to wow guests, Shrimp Pasta with Broccoli Pesto checks all the boxes for a memorable and deeply satisfying dinner.
Ingredients You’ll Need
What makes this Shrimp Pasta with Broccoli Pesto truly special is how every ingredient has a starring role—adding color, texture, and dimension to the final dish. You won’t need a long shopping list, just a handful of kitchen essentials that work magic together.
- Pasta: Linguine or penne work perfectly for holding onto that dreamy pesto, but feel free to use your favorite shape.
- Large shrimp: Peeled and deveined, these become irresistibly tender and soak up all the vibrant flavors.
- Broccoli florets: Quickly blanched with the pasta, they keep their color and add earthy sweetness to the pesto.
- Walnuts or pine nuts: Give the pesto its signature creamy body and a deep, toasty flavor.
- Grated Parmesan cheese: Savory and slightly nutty, it brings the pesto and pasta together in every bite.
- Garlic: Freshly minced, it adds just the right amount of kick without overpowering the sauce.
- Extra virgin olive oil: Lends richness to the pesto and brings everything together to a silky texture.
- Fresh basil leaves: Brightens the pesto with an herbal note that’s pure Mediterranean sunshine.
- Lemon juice: A dash of zesty acidity that keeps the flavors crisp and balanced.
- Salt and pepper: Essential for seasoning both pesto and shrimp to perfection.
- Olive oil (for cooking shrimp): Helps you sear the shrimp beautifully without sticking or burning.
- Extra Parmesan and basil: For that irresistible flourish when serving—totally optional, but highly recommended!
How to Make Shrimp Pasta with Broccoli Pesto
Step 1: Cook the Pasta and Broccoli
Bring a big pot of salty water to a boil and toss in your pasta of choice. About three minutes before it’s perfectly al dente, add in the broccoli florets straight to the pot. This way, the broccoli softens up brilliantly and becomes the perfect green base for your pesto. When the pasta is ready, remember to reserve half a cup of that starchy cooking water before you drain—it’s your secret weapon for silky pesto later.
Step 2: Make the Broccoli Pesto
Time to make that sensational green sauce! In a food processor, combine the warm, blanched broccoli, your walnuts or pine nuts, a good handful of Parmesan, some fresh minced garlic, basil leaves, a bright squeeze of lemon juice, and season with salt and pepper. With the processor running, slowly drizzle in your extra virgin olive oil. Watch as everything transforms into a velvety pesto full of color and aroma. Give it a taste—don’t be shy about adjusting seasoning if you want more zing!
Step 3: Cook the Shrimp
In a large skillet, heat up two tablespoons of olive oil over medium-high heat. Pat the shrimp dry, season with salt and pepper, and then cook them for just 2 to 3 minutes on each side. You’ll know they’re done when they curl up, turn pink, and fill your kitchen with an irresistible aroma. Take care not to overcook—tender shrimp is the name of the game!
Step 4: Toss Everything Together
Now for everyone’s favorite part: assembly! Add the drained pasta and broccoli to a large bowl or back to the pot, top with your luscious broccoli pesto, and start tossing. Splash in some reserved pasta water as you go, just until the sauce wraps every noodle in creamy, herbaceous goodness. Gently fold in the cooked shrimp, making sure everything is evenly combined but the shrimp stays juicy and whole.
Step 5: Finish and Serve
Mound your Shrimp Pasta with Broccoli Pesto onto plates or your favorite family-style platter. Shower it with extra grated Parmesan and a few torn basil leaves for a final hit of brightness and flair. Serve immediately and savor those first bites—it’s pure weeknight magic!
How to Serve Shrimp Pasta with Broccoli Pesto
Garnishes
The pièce de résistance for Shrimp Pasta with Broccoli Pesto is all in the garnishes. I love a generous dusting of extra Parmesan (because is there ever such a thing as too much cheese?) and a scatter of fresh basil leaves or microgreens. For a fun finishing touch, a squeeze of lemon or a drizzle of good olive oil over the top makes every forkful truly vibrant.
Side Dishes
Round out your meal with a crisp green salad—think arugula with a tangy vinaigrette—or a basket of warm bread for mopping up every last drop of pesto sauce. If you’re feeling extra festive, roasted cherry tomatoes or blistered asparagus make beautiful accompaniments. Of course, a chilled glass of Pinot Grigio or sparkling water with lemon never goes amiss.
Creative Ways to Present
Surprise your family by serving Shrimp Pasta with Broccoli Pesto in shallow bowls with a swirl of pesto on the rim. Or, try ladling it into individual ramekins for a dinner party vibe. For a playful touch, fill a hollowed-out Parmesan wheel with the pasta for sharing—talk about show-stopping! However you serve it, let that vibrant green sauce be the star.
Make Ahead and Storage
Storing Leftovers
Shrimp Pasta with Broccoli Pesto keeps really well if you have leftovers (lucky you!). Store any extra pasta in an airtight container in the fridge for up to two days. The shrimp and pesto flavors get even richer with a little time to mingle, so it can make a delicious lunch the next day.
Freezing
If you want to freeze leftovers, it’s best to freeze just the broccoli pesto on its own in a sealed container for up to a month. Cooked shrimp and pasta don’t freeze as well, but the pesto is fantastic to thaw and toss with fresh noodles and shrimp whenever the craving hits.
Reheating
To reheat, gently warm the pasta and shrimp in a skillet over low heat with a splash of water or olive oil. Stir frequently to prevent the shrimp from overcooking and to help the pesto sauce get back to its original silkiness. Avoid microwaving shrimp too long—it can turn rubbery quickly.
FAQs
Can I use frozen shrimp for Shrimp Pasta with Broccoli Pesto?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before seasoning and cooking. Frozen shrimp are convenient and work just as well as fresh for this recipe.
What pasta shapes work best with broccoli pesto?
Linguine, penne, and fusilli all hold the pesto beautifully, but don’t hesitate to use whatever pasta shape you have on hand—even spaghetti or farfalle make delicious options!
Is it possible to make this dish vegetarian?
Definitely. Simply skip the shrimp and consider adding roasted cherry tomatoes, sautéed mushrooms, or even white beans for a protein boost, letting the broccoli pesto really shine.
What can I substitute for walnuts or pine nuts?
Both nuts add unique flavor, but you can easily swap in toasted almonds, cashews, or even sunflower seeds for a nut-free twist on the pesto.
Can I prepare the broccoli pesto in advance?
Yes! The broccoli pesto can be made a day ahead and stored covered in the fridge. Give it a stir before tossing with pasta, and if it thickens, add a little pasta water to loosen it up.
Final Thoughts
If you love a pasta dish that somehow feels both comforting and lively, Shrimp Pasta with Broccoli Pesto is a must-try. It’s quick enough for busy nights but special enough to share with friends—so grab your ingredients and let this colorful, flavor-packed recipe become your new favorite go-to.
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Shrimp Pasta with Broccoli Pesto Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a delightful culinary experience with this Shrimp Pasta with Broccoli Pesto. This Italian-inspired dish brings together the succulent flavors of shrimp, the vibrant essence of broccoli pesto, and the comforting embrace of pasta for a truly satisfying meal.
Ingredients
Pasta:
- 8 ounces pasta (such as linguine or penne)
Shrimp:
- 1 pound large shrimp (peeled and deveined)
Broccoli Pesto:
- 2 cups broccoli florets
- 1/4 cup walnuts or pine nuts
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh basil leaves
- 1 tablespoon lemon juice
- Salt and pepper to taste
For Cooking Shrimp:
- 2 tablespoons olive oil
- Extra Parmesan and basil for garnish
Instructions
- Cook the Pasta: Cook pasta according to package instructions until al dente. Add broccoli florets in the last 3 minutes of cooking. Drain pasta and broccoli, reserving 1/2 cup of pasta water.
- Make the Broccoli Pesto: In a food processor, combine blanched broccoli, nuts, Parmesan, garlic, basil, lemon juice, salt, and pepper. Slowly drizzle olive oil until smooth.
- Cook the Shrimp: Season shrimp and cook in a skillet over medium-high heat for 2-3 minutes per side until cooked.
- Combine and Serve: Toss pasta and broccoli with broccoli pesto, adding reserved pasta water. Add shrimp, garnish with Parmesan and basil. Serve.
Notes
- Enhance pesto with red pepper flakes for extra flavor.
- Spinach or kale pesto can be an alternative to broccoli.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 160mg
