Go Back
Shrimp pasta with dill pesto and garlic roasted tomatoes garnished with fresh dill and served with lemon wedges.
Alyssa

Shrimp Pasta with Dill Pesto and Garlic Roasted Tomatoes

A springtime pasta dish filled with fresh flavors from dill pesto, garlic roasted tomatoes, and lemon garlic shrimp, perfect for warmer days.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 people
Course: Main Dish
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

  • 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
  • 1 pound large shrimp, peeled and deveined
  • 1 large lemon zest
  • 1 clove garlic, finely chopped
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup packed fresh dill
  • 1/2 cup packed flat-leaf parsley
  • 1 clove garlic
  • 1/2 lemon zest zest of 1/2 a lemon
  • 1 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
  • 3/4 pound pasta of your choice (e.g., 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)

Method
 

  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.
    3 cloves garlic, smashed, 2 tablespoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 pound large shrimp, peeled and deveined
  2. In a medium bowl, toss shrimp with lemon zest, garlic, olive oil, salt, and pepper. Let sit.
    1 large lemon zest, 1 clove garlic, finely chopped, 2 tablespoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper
  3. In a food processor, combine dill, parsley, garlic, lemon zest, lemon juice, pistachios, parmesan, salt, and pepper. Blend, adding olive oil until smooth.
    1 cup packed fresh dill, 1/2 cup packed flat-leaf parsley, 1 clove garlic, 1/2 lemon zest zest of 1/2 a lemon, 1 lemon juice of 1 lemon, 1/4 cup roasted salted pistachios, 1/4 cup grated Parmesan cheese, 1/4 teaspoon salt
  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.
    1/4 teaspoon pepper, 1/3 cup extra virgin olive oil, 3/4 pound pasta of your choice (e.g., pappardelle, fettuccine, or mafaldine)
  5. In a large pot of salted water, cook pasta until al dente, then drain thoroughly.
    1/4 cup olive oil
  6. In a skillet, cook shrimp for 2 minutes on each side, until cooked through. Season as desired.
    1 large lemon zest
  7. Toss hot pasta with dill pesto, roasted tomatoes, broccoli, and shrimp. Season to taste and serve with lemon wedges and parmesan.

Notes

Perfect for warm weather months!