Shrimp Pasta with Dill Pesto (Printable Version)
Herbaceous lemony dill pesto with garlicky roasted tomatoes, sautéed broccoli, and lemon garlic shrimp in a delightful pasta dish.
# Ingredients:
→ Garlic Roasted Tomatoes
01 -
2 1/2 cups grape or cherry tomatoes
02 -
3 cloves garlic, smashed
03 -
2 tablespoons olive oil
04 -
1/4 teaspoon salt
05 -
1/4 teaspoon pepper
→ Lemon Garlic Shrimp
06 -
1 pound large shrimp, peeled and deveined
07 -
Zest of 1 lemon
08 -
1 large clove garlic, finely chopped
09 -
2 tablespoons olive oil
10 -
1/4 teaspoon salt
11 -
1/4 teaspoon pepper
→ Dill Pesto
12 -
1 cup packed fresh dill
13 -
1/2 cup packed flat-leaf parsley
14 -
1 clove garlic
15 -
Zest of 1/2 lemon
16 -
Juice of 1 lemon
17 -
1/4 cup roasted salted pistachios
18 -
1/4 cup grated Parmesan cheese
19 -
1/4 teaspoon salt
20 -
1/4 teaspoon pepper
21 -
1/3 cup extra virgin olive oil
→ Pasta and Broccoli
22 -
3/4 pound pasta (e.g., pappardelle, fettuccine, or mafaldine)
23 -
1/4 cup olive oil
24 -
3 cloves garlic, thinly sliced
25 -
2 medium broccoli crowns, cut into small florets
26 -
Salt and pepper, to taste
27 -
Extra chopped fresh dill, for serving (optional)
28 -
Extra Parmesan cheese, for serving (optional)
29 -
Lemon wedges, for serving (optional)
# Steps:
01 -
Preheat oven to 400℉. Line a large baking sheet with parchment paper. Toss tomatoes and garlic with olive oil, salt, and pepper on the sheet. Roast for 15–20 minutes until tomatoes are burst and slightly caramelized. Discard garlic cloves or save for another use.
02 -
Combine shrimp, lemon zest, garlic, olive oil, salt, and pepper in a bowl. Toss to coat and let marinate while preparing other components.
03 -
In a food processor, blend dill, parsley, garlic, lemon zest, lemon juice, pistachios, Parmesan, salt, and pepper until finely chopped. With the processor running, drizzle in olive oil until smooth. Adjust seasoning if needed.
04 -
Heat olive oil in a skillet over medium heat. Sauté garlic for 20–30 seconds until fragrant. Add broccoli, salt, and pepper, cooking for 5–7 minutes while stirring frequently, until tender. Avoid burning the garlic.
05 -
Boil a large pot of salted water. Cook pasta until al dente, then drain thoroughly.
06 -
Heat a large skillet over medium-high heat. Cook shrimp for about 2 minutes per side until pink and cooked through. Adjust seasoning, if desired.
07 -
Toss hot pasta with dill pesto, roasted tomatoes, broccoli, and shrimp until coated. Garnish with additional dill and Parmesan, if desired. Serve with lemon wedges.
# Notes:
01 -
Double the pesto to use as leftovers. It stores in the fridge for 5 days or in the freezer for 2 months.
02 -
This dish can be made vegetarian by omitting the shrimp or substituting with white beans.