Course
Dinner
Servings
2
Tips & Tricks:
- 🔪 Skip steps with knife if you completed the prep ideas!
- 🥄 The pesto ingredients are not included in the shopping list! Be sure to add them if you choose to make it rather than buying pre-made.
- 🍤 Be sure to defrost the shrimp overnight if you buy frozen.
- 🥒 I use this OXO Spiralizer to make zoodles.
- 🚨Check out the Leftover Alert at the end of this recipe.
Ingredients:
- 1/2 lb fresh or frozen shrimp
- 2 cups broccoli (about 1 head), or buy pre cut
- 1/2 pound pasta (I like using spaghetti, but any pasta will work)
- Or 2 medium zucchinis to spiralize at home or buy prepared if you don’t have a spiralizer.
- red pepper flakes for serving to taste
- 1/2-3/4 cups of your favorite pre-made Pesto or DIY
- 2 tbsp olive oil
- 2 tbsp of parmesan
Directions:
- 🔪 Veg and Shrimp Prep (can be done up to 3 days ahead)
- Cut broccoli into bite size florets, including the stems! Trim any hard or unappealing pieces off, but most of the stem can be enjoyed.
- Spiralize the zucchini if you didn’t buy prepared zoodles.
- Defrost the shrimp if you bought frozen.
- Devein and remove tails from the shrimp.
- Cook Shrimp and Broccoli
- Bring a large pot of salted water (at least 10 cups) to a boil.
- Once boiling, add the broccoli and simmer for 3 minutes.
- Using a slotted spoon, scoop out the broccoli and set aside. Don't dump the water!
- Cook Shrimp
- Heat olive oil in a skillet over medium-high. Arrange the shrimp in a single layer, sprinkle salt and pepper evenly over all the shrimp, and cook for 2-3 minutes without moving.
- Flip, sprinkle salt and pepper evenly over all the shrimp, and cook for another 2-3 minutes without moving.
- Once both sides are lightly browned and the shrimp is fully pink, immediately remove from the heat and set aside.
- Cook Pasta (if you're using zucchini noodles, skip to step 5).
- Bring the pot of “broccoli water” back to a boil and add the pasta, cooking according to package directions until al dente.
- Now you can dump the water and strain the pasta, then add the pasta back to the pot over medium heat.
- Combine All
- Drizzle in the pesto to the pasta (or this is when you add the zucchini noodles to the pot if using), tossing with tongs as you go. You want the pasta to be coated but not goopy — about 1/2 a cup, you should have some pesto leftover.
- Toss broccoli and shrimp into the pot, and lightly mix to coat with pesto and warm.
- Serve
- Serve in bowls with a drizzle of pesto, a sprinkle of parm, a shake of red pepper flakes or black pepper.
🚨Leftover Alert
- Use the extra pesto to make Pesto Vinaigrette for the Artichoke-Spinach Salads.
- Pesto is also great to drizzle over eggs, spread on sandwiches, mix into soup, drizzle on roasted veggies, dip for fresh veggies or bread, steak sauce, and a million other uses!