Shrimp Pasta with Dill Pesto and Garlic Roasted Tomatoes
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 4
- Calories
- 600 kcal
Ingredients
- 2 1/2 cupsgrape tomatoes (or cherry tomatoes)
- 3 clovesgarlic, smashed
- 2 tablespoonsolive oil
- 1/4 teaspoonsalt
- 1/4 teaspoonpepper
- 1 poundlarge shrimp, peeled and deveined
- 1 largelemon zest
- 1 clovegarlic, finely chopped
- 2 tablespoonsolive oil
- 1/4 teaspoonsalt
- 1/4 teaspoonpepper
- 1 cuppacked fresh dill
- 1/2 cuppacked flat-leaf parsley
- 1 clovegarlic
- 1/2 lemon zestzest of 1/2 a lemon
- 1 lemonjuice of 1 lemon
- 1/4 cuproasted salted pistachios
- 1/4 cupgrated Parmesan cheese
- 1/4 teaspoonsalt
- 1/4 teaspoonpepper
- 1/3 cupextra virgin olive oil
- 3/4 poundpasta of your choice (e.g., pappardelle, fettuccine, or mafaldine)
- 1/4 cupolive oil
- 3 clovesgarlic, thinly sliced
- 2 mediumbroccoli 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
- 1
Preheat oven to 400℉. Line a baking sheet with parchment paper. Toss tomatoes and garlic with olive oil, salt, and pepper, then roast for 15-20 minutes.
- 2
In a medium bowl, toss shrimp with lemon zest, garlic, olive oil, salt, and pepper. Let sit.
- 3
In a food processor, combine dill, parsley, garlic, lemon zest, lemon juice, pistachios, parmesan, salt, and pepper. Blend, adding olive oil until smooth.
- 4
In a large skillet, heat olive oil over medium heat. Sauté garlic for 20-30 seconds, then add broccoli and cook for 5-7 minutes.
- 5
In a large pot of salted water, cook pasta until al dente, then drain thoroughly.
- 6
In a skillet, cook shrimp for 2 minutes on each side, until cooked through. Season as desired.
- 7
Toss hot pasta with dill pesto, roasted tomatoes, broccoli, and shrimp. Season to taste and serve with lemon wedges and parmesan.