Description
Shrimp Pasta with Dill Pesto and Garlic Roasted Tomatoes is a fresh, vibrant pasta dish made with lemony herb pesto, tender shrimp, sweet roasted tomatoes, and sautéed broccoli for a balanced and flavorful meal.
Ingredients
Scale
- 2 1/2 cups grape or cherry tomatoes
- 3 cloves garlic, smashed
- 2 tablespoons olive oil (for tomatoes)
- 1/4 teaspoon salt (for tomatoes)
- 1/4 teaspoon black pepper (for tomatoes)
- 1 pound large shrimp, peeled and deveined
- Zest of 1 lemon
- 1 large clove garlic, finely chopped
- 2 tablespoons olive oil (for shrimp)
- 1/4 teaspoon salt (for shrimp)
- 1/4 teaspoon black pepper (for shrimp)
- 1 cup packed fresh dill
- 1/2 cup packed flat-leaf parsley
- 1 clove garlic (for pesto)
- Zest of 1/2 lemon
- Juice of 1 lemon
- 1/4 cup roasted salted pistachios
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt (for pesto)
- 1/4 teaspoon black pepper (for pesto)
- 1/3 cup extra virgin olive oil
- 3/4 pound pasta of choice
- 1/4 cup olive oil (for broccoli)
- 3 cloves garlic, thinly sliced
- 2 medium broccoli crowns, cut into florets
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss tomatoes and smashed garlic with olive oil, salt, and pepper, then roast for 15–20 minutes until blistered and caramelized.
- In a bowl, combine shrimp with lemon zest, chopped garlic, olive oil, salt, and pepper. Toss well and set aside to marinate.
- Prepare the dill pesto by blending dill, parsley, garlic, lemon zest, lemon juice, pistachios, Parmesan, salt, and pepper. Slowly stream in olive oil until smooth.
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain thoroughly.
- Heat olive oil in a skillet and sauté sliced garlic briefly, then add broccoli. Cook until tender and lightly golden, seasoning with salt and pepper.
- Heat another skillet over medium-high heat and cook shrimp for about 2 minutes per side until opaque and cooked through.
- Toss pasta with dill pesto, roasted tomatoes, broccoli, and shrimp until evenly coated. Adjust seasoning and serve warm.
Notes
- Dill pesto can be made ahead and stored in the refrigerator for up to 5 days.
- For a vegetarian version, omit shrimp and add white beans or mushrooms.
- Use whole garlic cloves for roasting tomatoes to prevent burning.
- Add reserved pasta water if needed to loosen the sauce.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 165 mg