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Shrimp Pasta with Dill Pesto

Shrimp Pasta with Dill Pesto: A Fresh Flavor Adventure

Discover this delicious Shrimp Pasta with Dill Pesto, a vibrant dish bursting with flavor that's quick to prepare, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: PASTA
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Tomatoes
  • 2.5 cups Grape Tomatoes Substitute with cherry tomatoes if preferred.
  • 3 cloves Garlic Smashed.
  • 2 tablespoons Olive Oil Use extra virgin for a more robust flavor.
  • 0.25 teaspoon Salt Enhances all flavors.
  • 0.25 teaspoon Pepper Adjust according to taste.
For the Shrimp
  • 1 pound Shrimp Large, peeled and deveined.
  • 1 zest Lemon Offers bright acidity.
  • 1 clove Garlic Finely chopped.
For the Pasta & Broccoli
  • 0.75 pound Pasta Of choice, options like pappardelle or fettuccine work well.
  • 2 medium crowns Broccoli Substitute with asparagus or green beans.
For the Dill Pesto
  • 1 cup Fresh Dill Packed.
  • 0.5 cup Flat-Leaf Parsley Packed.
  • 0.25 cup Pistachios Roasted salted, substitute with walnuts if desired.
  • 0.25 cup Parmesan Cheese Grated, can use nutritional yeast for a dairy-free option.
  • 1 lemon Lemon Juice Brightens the pesto.
  • 0.33 cup Extra Virgin Olive Oil For blending into pesto.

Equipment

  • Oven
  • baking sheet
  • food processor
  • skillet
  • Large pot

Method
 

Cooking Instructions
  1. Preheat Oven: Set your oven to 400°F.
  2. Roast Tomatoes: Toss grape tomatoes and smashed garlic in olive oil, salt, and pepper. Roast for 15-20 minutes.
  3. Marinate Shrimp: Combine shrimp with lemon zest, chopped garlic, olive oil, salt, and pepper. Let sit for 15 minutes.
  4. Prepare Pesto: In a food processor, blend dill, parsley, chopped garlic, lemon zest, lemon juice, pistachios, parmesan, salt, and pepper. Stream in olive oil until smooth.
  5. Sauté Broccoli: Heat olive oil, sauté garlic for 30 seconds, add broccoli and cook until tender.
  6. Cook Pasta: Boil salted water, cook pasta until al dente, drain.
  7. Cook Shrimp: In the same skillet, cook marinated shrimp for about 2 minutes on each side.
  8. Combine: Toss drained pasta with dill pesto, roasted tomatoes, sautéed broccoli, and shrimp.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 58gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 186mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 300IUVitamin C: 40mgCalcium: 150mgIron: 3mg

Notes

Feel free to customize ingredients based on dietary preferences. Store leftover pesto in the refrigerator for up to 5 days.

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