One-Pot Shrimp Pesto Pasta
- 4 cups hot water
- 1 pound farfalle (bow-tie pasta)
- 4 garlic cloves, thinly sliced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups fresh broccoli florets, cut into small pieces
- 1 pound peeled-and-deveined U25 shrimp
- 1 pint grape tomatoes, halved
- 3 tablespoons extra-virgin olive oil
- ⅓ cup prepared pesto sauce, plus more for garnish
- ½ cup (½-inch) mozzarella cheese cubes
- Stir water, farfalle, garlic, salt, and black pepper together in a pot. Place a lid on the pot and bring the water a boil; cook at a boil for 5 minutes.
- Stir broccoli with the pasta. Replace cover and cook until broccoli is bright green, about 2 minutes.
- Add shrimp, tomatoes, and oil to the pot. Replace cover and cook until the shrimp are no longer translucent and turning pink, about 2 minutes.
- Stir pesto and mozzarella with the pasta to coat farfalle in pesto; continue cooking until shrimp is pink and firm, about 2 minutes more.
- Ladle shrimp and noodles onto plates and garnish with additional pesto sauce to serve.
Cooking the shrimp, pasta and broccoli together in one pot means that the flavors will meld together and be well-seasoned. Vegetarian? Omit the shrimp, and double the amount of broccoli and/or cherry tomatoes. You could also try cubed chicken pieces instead of shrimp—simply add with the broccoli and cook until no longer pink in the center.
What others are saying
Caro Hodgin says:
so easy and delish. the water boils right off when you leave the lid off, such a cool hack to making a one pot pasta!
Sam Dalton says:
I'm a huge fan of pesto, so I'm a little biased. However, what makes this recipe great is that it's well rounded with shrimp, broccoli, and tomatoes all in one pot. I also really like the garlicky flavor, which isn't too overwhelming in this dish. It's so easy to make, it will definitely be a part of my weekly rotation.
Jessica Scott says:
There are so many ways to use pesto and this is one really good example. I made this recipe on a Monday night and it took less than 30 minutes, incredible! Next time I will probably use angel hair pasta, just because I prefer that one over farfalle, but overall, delicious!
Leah M says:
I've made this recipe a bunch of times, but never with shrimp! Always with chicken, which can get old and boring fast. The only thing I changed is I didn't add any mozzarella cheese. It was fine without it. This dish cooks very quickly, which is awesome.
Erica Schaefer says:
I made this but with zoodles for a lighter, low carb alternative. I also found a basil pesto recipe on this site, which paired perfectly with this dish.