One-Pot Shrimp Pesto Pasta

Image of Team Mealthy
Rated 5.0 based on 5 customer reviews


  • 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


  1. 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.
  2. Stir broccoli with the pasta. Replace cover and cook until broccoli is bright green, about 2 minutes.
  3. 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.
  4. Stir pesto and mozzarella with the pasta to coat farfalle in pesto; continue cooking until shrimp is pink and firm, about 2 minutes more.
  5. Ladle shrimp and noodles onto plates and garnish with additional pesto sauce to serve.
Mealthy tip:

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.


5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Caro Hodgin

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!

Image of Sam Dalton

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.

Image of Jessica Scott

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!

Image of Leah M

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.

Image of Erica Schaefer

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.