Description
Shrimp Pasta with Dill Pesto and Garlic Roasted Tomatoes is a fresh, herb-forward pasta dish made with lemony dill pesto, juicy shrimp, sweet roasted tomatoes, and tender broccoli. It is bright, satisfying, and perfect for spring or summer meals.
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 fresh dill, packed
- 1/2 cup fresh flat-leaf parsley, packed
- 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 (pappardelle, fettuccine, or mafaldine)
- 1/4 cup olive oil (for broccoli)
- 3 cloves garlic, thinly sliced
- 2 medium broccoli crowns, cut into florets
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Place tomatoes and smashed garlic on a baking sheet, toss with olive oil, salt, and pepper, and roast for 15–20 minutes until burst and caramelized.
- In a bowl, combine shrimp with lemon zest, chopped garlic, olive oil, salt, and pepper. Set aside to marinate.
- Prepare the dill pesto by adding dill, parsley, garlic, lemon zest, lemon juice, pistachios, Parmesan, salt, and pepper to a food processor. Pulse until chopped, then stream in olive oil until smooth.
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add sliced garlic and cook briefly until fragrant, then add broccoli and sauté until tender and lightly golden. Season with salt and pepper.
- In a separate skillet, cook shrimp over medium-high heat for about 2 minutes per side until pink and cooked through.
- Toss pasta with dill pesto, roasted tomatoes, broccoli, and shrimp until evenly coated. Adjust seasoning and serve warm.
Notes
- The dill pesto can be made up to 5 days in advance and stored in the refrigerator.
- Roasted tomatoes can be prepared a day ahead and reheated gently.
- For a vegetarian version, omit shrimp and add white beans or extra vegetables.
- Use pasta water to loosen the sauce if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 185 mg