Can I make the dill pesto ahead of time?

Yes, absolutely. The dill pesto can be made up to 5 days in advance and stored in an airtight container in the refrigerator. It also freezes well for up to 2 months. Just thaw overnight in the fridge before using.

What type of pasta works best for this shrimp pasta?

Long ribbon pastas like pappardelle, fettuccine, or mafaldine are ideal as they hold the pesto well and offer a luxurious texture. However, penne, rotini, or even spaghetti are great alternatives based on what you have on hand.

How can I make this recipe vegetarian?

To make this shrimp pasta with dill pesto and garlic roasted tomatoes vegetarian, simply omit the shrimp. You can add protein with white beans, grilled tofu, or even roasted chickpeas. The dish is flavorful enough on its own, thanks to the pesto and tomatoes.

Can I use frozen shrimp instead of fresh?

Yes, frozen shrimp work perfectly for this recipe. Just make sure to thaw them completely and pat them dry before marinating. This ensures they absorb the lemon-garlic flavor and cook evenly without steaming.

Shrimp Pasta with Dill Pesto – Easy Spring Favorite

Name: Shrimp Pasta with Dill Pesto
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 1/2 cups grape or cherry tomatoes; 3 cloves garlic, smashed; 2 tablespoons olive oil (for tomatoes); 1/4 teaspoon salt (for tomatoes); 1/4 teaspoon black pepper (for tomatoes); 1 pound large shrimp, peeled and deveined; Zest of 1 lemon; 1 large clove garlic, finely chopped; 2 tablespoons olive oil (for shrimp); 1/4 teaspoon salt (for shrimp); 1/4 teaspoon black pepper (for shrimp); 1 cup packed fresh dill; 1/2 cup packed flat-leaf parsley; 1 clove garlic (for pesto); Zest of 1/2 lemon; Juice of 1 lemon; 1/4 cup roasted salted pistachios; 1/4 cup grated Parmesan cheese; 1/4 teaspoon salt (for pesto); 1/4 teaspoon black pepper (for pesto); 1/3 cup extra virgin olive oil; 3/4 pound pasta of choice (pappardelle, fettuccine, or mafaldine); 1/4 cup olive oil (for broccoli); 3 cloves garlic, thinly sliced; 2 medium broccoli crowns, cut into florets; Salt and pepper to taste (for broccoli); Extra chopped fresh dill, for garnish (optional); Extra Parmesan cheese, for garnish (optional); Lemon wedges, for serving (optional)

Description

Shrimp Pasta with Dill Pesto and Garlic Roasted Tomatoes is a bright, herbaceous springtime dish made with lemony dill pesto, juicy garlic-roasted tomatoes, sautéed broccoli, and tender lemon-garlic shrimp tossed with pasta. It’s flavorful, customizable, and perfect for warm weather meals.

Ingredients

Scale

2 1/2 cups grape or cherry tomatoes
3 cloves garlic, smashed
2 tablespoons olive oil (for tomatoes)
1/4 teaspoon salt (for tomatoes)
1/4 teaspoon black pepper (for tomatoes)
1 pound large shrimp, peeled and deveined
Zest of 1 lemon
1 large clove garlic, finely chopped
2 tablespoons olive oil (for shrimp)
1/4 teaspoon salt (for shrimp)
1/4 teaspoon black pepper (for shrimp)
1 cup packed fresh dill
1/2 cup packed flat-leaf parsley
1 clove garlic (for pesto)
Zest of 1/2 lemon
Juice of 1 lemon
1/4 cup roasted salted pistachios
1/4 cup grated Parmesan cheese
1/4 teaspoon salt (for pesto)
1/4 teaspoon black pepper (for pesto)
1/3 cup extra virgin olive oil
3/4 pound pasta of choice (pappardelle, fettuccine, or mafaldine)
1/4 cup olive oil (for broccoli)
3 cloves garlic, thinly sliced
2 medium broccoli crowns, cut into florets
Salt and pepper to taste (for broccoli)
Extra chopped fresh dill, for garnish (optional)
Extra Parmesan cheese, for garnish (optional)
Lemon wedges, for serving (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper.
Toss grape tomatoes and smashed garlic with 2 tablespoons olive oil, 1/4 tsp salt, and 1/4 tsp pepper. Roast for 15–20 minutes until caramelized.
In a bowl, marinate shrimp with lemon zest, chopped garlic, 2 tablespoons olive oil, salt, and pepper. Set aside.
To a food processor, add dill, parsley, garlic, lemon zest and juice, pistachios, Parmesan, salt, and pepper. Pulse to combine. Stream in olive oil until smooth.
Boil a large pot of salted water. Cook pasta until al dente, then drain.
Heat 1/4 cup olive oil in a skillet. Add sliced garlic, cook 30 seconds, then add broccoli. Sauté 5–7 minutes until tender and garlic is golden. Season to taste.
In a separate skillet, cook shrimp over medium-high heat for 2 minutes per side until pink and cooked through.
In a large bowl, toss cooked pasta with dill pesto, roasted tomatoes, sautéed broccoli, and shrimp until well combined.
Top with fresh dill, Parmesan, and lemon wedges if desired. Serve warm.

Notes

Double the dill pesto for leftovers — it freezes well for up to 2 months.
You can substitute chicken, salmon, or white beans for the shrimp.
Don’t overcook the shrimp; remove them as soon as they turn pink and opaque.
Be careful not to burn the garlic when sautéing broccoli — golden and crisp is perfect.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Sautéed, Roasted, Boiled
Cuisine: American, Mediterranean-Inspired

Nutrition

Serving Size: 1 bowl (approx. 1/4 recipe)
Calories: 620
Sugar: 5g
Sodium: 740mg
Fat: 38g
Saturated Fat: 7g
Unsaturated Fat: 28g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 32g
Cholesterol: 175mg