Shrimp Pasta with Dill Pesto and Garlic Roasted Tomatoes
Shrimp Pasta with Dill Pesto and Garlic Roasted Tomatoes is the ultimate springtime pasta, filled with tons of fresh flavors! The dill pesto is herbaceous and lemony, which goes perfectly with the garlicky, sweet roasted tomatoes and sautéed broccoli. The pasta gets topped with lemon garlic shrimp, but it can be left vegetarian, or made with chicken instead! It's intensely flavor-packed and the perfect pasta dish to enjoy during the warmer weather months!
Ingredients
For the garlic roasted tomatoes
- 2 1/2 cups grape tomatoes (or cherry tomatoes)
- 3 cloves garlic, smashed
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For the lemon garlic shrimp
- 1 pound large shrimp, peeled and deveined
- zest of 1 lemon
- 1 large clove garlic, finely chopped
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For the dill pesto
- 1 cup packed fresh dill
- 1/2 cup packed flat-leaf parsley
- 1 clove garlic
- zest of 1/2 a lemon
- juice of 1 lemon
- 1/4 cup roasted salted pistachios
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup extra virgin olive oil
For the pasta and broccoli
- 3/4 pound pasta of your choice (I like using pappardelle, fettuccine, or mafaldine)
- 1/4 cup olive oil
- 3 cloves garlic, thinly sliced
- 2 medium broccoli crowns, cut into small florets
- salt and pepper, to taste
- extra chopped fresh dill, for serving (optional)
- extra parmesan cheese, for serving (optional)
- lemon wedges, for serving (optional)
Instructions
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Begin by making the roasted tomatoes. Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper. Place the tomatoes and garlic on the sheet and toss with the olive oil, salt, and pepper. Roast for 15-20 minutes, or until tomatoes have become burst, shriveled, and slightly caramelized on the edges. Discard the garlic cloves (or save for another use!).
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Meanwhile, marinate the shrimp. Place shrimp in a medium bowl. Add the lemon zest, garlic, olive oil, salt, and pepper and toss to combine. Let sit while you prep the rest of the ingredients.
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Make the pesto. To a food processor, add the dill, parsley, garlic, lemon zest, lemon juice, pistachios, parmesan, salt, and pepper. Pulse until finely chopped. Scrape down the sides if needed. With the processor running, stream in the olive oil and blend until smooth and combined. Season to taste with extra salt and pepper, if desired. Set aside.
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Bring a large pot of salted water to a boil for the pasta. In the meantime, sauté the broccoli. Heat olive oil in a large skillet over medium to medium-high heat. Add the garlic and sauté for 20-30 seconds or until fragrant. Add the broccoli, and a few pinches of salt and pepper, and continue to cook, stirring frequently for 5-7 minutes or until broccoli has reached desired level of doneness. Watch the heat carefully, you don't want the garlic to burn, but you do want it to become golden brown and "chip-like!" Season to taste with extra salt and pepper, if needed. At this point, your pasta water should be boiling. Cook your pasta until al dente and drain, thoroughly.
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Right before serving, cook your shrimp. Heat a large skillet over medium-high heat. Once hot, add the shrimp and cook for 2 minutes per side, depending on the size of your shrimp, until cooked through. Season with extra salt and pepper, if desired.
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To serve, toss the hot pasta with the dill pesto, roasted tomatoes, broccoli, and shrimp until coated and combined. Add a small handful of chopped fresh dill, and season the pasta with salt and pepper, to taste. Toss once again and serve with lemon wedges and extra parm, if desired.
Recipe Notes
*Double the pesto if you want leftovers! It will keep in the fridge for up to 5 days, or in the freezer for 2 months.
*You can keep this pasta vegetarian by omitting the shrimp completely, or subbing white beans. Chicken or salmon would be great in this too!