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.
Starting with hot water will help your pasta water come to a boil much faster!
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!
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!
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.