You know those nights when you want something delicious but don’t have hours to spend in the kitchen? That’s when my go-to Shrimp and Broccoli Pesto Penne saves the day. I first stumbled on this combo during a hectic week when my fridge was practically empty, just some shrimp, a sad-looking head of broccoli, and a jar of pesto. Twenty-five minutes later, I had a dish so flavorful and satisfying, it’s been in my regular rotation ever since. The juicy shrimp, crisp-tender broccoli, and creamy pesto coating every bite of penne? Absolute magic. And trust me, even my picky nephew asks for seconds!
Why You’ll Love This Shrimp and Broccoli Pesto Penne
This dish has become my kitchen superhero for so many reasons. First off, it’s one of those rare meals that feels fancy but comes together faster than takeout. The flavors? Oh my goodness, the garlicky shrimp, that bright pesto, and the little crunch from the broccoli all play together perfectly. Here’s why I think you’ll adore it as much as I do:
Quick and Easy Weeknight Meal
I’m talking 25 minutes from fridge to table, friends. That’s less time than it takes to decide on takeout! The shrimp cook in minutes, the broccoli gets just tender enough, and tossing everything with pesto is basically instant flavor. I’ve made this after work when I’m exhausted and still feel like a kitchen rockstar.
Perfect Balance of Protein and Veggies
Here’s what makes this Shrimp and Broccoli Pesto Penne so brilliant: it’s a complete meal in one bowl. The shrimp give you that lean protein punch (28g per serving!), while the broccoli sneaks in nutrients and fiber. My nutritionist friend actually high-fived me when she saw the ingredient list. Plus, that pesto makes the veggies taste so good, you won’t even think about skipping them.
Ingredients for Shrimp and Broccoli Pesto Penne
Here’s the beautiful part: you probably have most of these ingredients already! I love how simple this recipe is while still packing incredible flavor. Just gather these goodies:
- 8 oz penne pasta: The ridges hold onto that luscious pesto sauce perfectly. I’ve used whole wheat and gluten-free versions with great results, too!
- 1 lb shrimp, peeled and deveined: Trust me, buying them prepped saves so much time. Medium size (31-40 count) works best, big enough to bite into but small enough to cook evenly.
- 2 cups broccoli florets: Chop them into bite-sized pieces so they cook quickly and evenly. Those little green trees soak up the pesto flavor like champs.
- 1/2 cup pesto sauce: My secret? I keep homemade frozen in ice cube trays, but store-bought works great in a pinch. Go for the refrigerated kind over shelf-stable for fresher taste.
- 2 tbsp olive oil: Just enough to sauté everything without drowning the flavors. Extra virgin gives the best taste.
- 2 cloves garlic, minced: Fresh is non-negotiable here; that jarred stuff just doesn’t give the same punch.
- 1/4 tsp salt: I use kosher salt because it seasons more evenly.
- 1/4 tsp black pepper: Freshly cracked makes all the difference!
- 1/4 cup grated Parmesan cheese: For that final salty, nutty sprinkle that ties everything together.
See? Nothing fancy, just good, honest ingredients that transform into something magical together. Now let’s get cooking!
How to Make Shrimp and Broccoli Pesto Penne
Okay, let’s get cooking! This Shrimp and Broccoli Pesto Penne comes together in three simple stages that flow perfectly. I’ve made this so many times I could probably do it with my eyes closed (though I don’t recommend that with boiling water involved). Here’s exactly how I get that perfect texture and flavor every single time:
Cook the Penne Pasta
First things first: get that pasta water boiling! I use a big pot with plenty of salted water; it should taste like the sea. While waiting for the boil, I prep my other ingredients. Once bubbling, in goes the penne. Here’s my golden rule: cook it 1 minute less than the package says for perfect al dente texture. The pasta will finish cooking later with the sauce, and nobody wants mushy noodles!
Drain the pasta but save about 1/2 cup of that starchy cooking water; it’s liquid gold for adjusting sauce consistency later. I just set my colander over a bowl to catch it. Pro tip: drizzle a tiny bit of olive oil over the drained pasta to prevent sticking while you work on the other components.
Sauté the Shrimp and Broccoli
Now for the fun part! Heat your olive oil in a large skillet over medium heat. I love using my trusty cast iron for this, but any decent pan works. Add the minced garlic and let it sizzle for about 30 seconds, just until fragrant but not browned. That’s your flavor base right there!
Next, the shrimp go in. Spread them out in a single layer if possible, overcrowding steams them instead of searing. Cook for about 2 minutes per side until they turn that gorgeous pink color and curl into little Cs. Don’t overcook them or they’ll get rubbery! I remove them to a plate as soon as they’re done.
Same pan, same delicious garlicky oil, now toss in the broccoli florets. I stir them around for about 3 minutes until they’re bright green and just tender-crisp. You want them to still have some bite since they’ll continue cooking when we combine everything.
Combine with Pesto
Here comes the magic! Return the cooked shrimp to the pan with the broccoli. Add your drained penne and dollop in that glorious pesto. Use tongs or a big spoon to gently toss everything together until every piece of pasta gets coated in that herby green goodness.
If the mixture seems a bit dry, splash in some of that reserved pasta water a tablespoon at a time until it reaches your perfect saucy consistency. Season with salt and pepper to taste. I usually add another pinch of each here. Finally, shower everything with grated Parmesan cheese for that irresistible finishing touch.
And voila! In less time than it takes to watch your favorite sitcom, you’ve got a restaurant-worthy Shrimp and Broccoli Pesto Penne ready to devour. The hardest part now? Waiting those agonizing seconds while it cools enough to eat!
Tips for Perfect Shrimp and Broccoli Pesto Penne
After making this dish more times than I can count, I’ve picked up some tricks that take it from good to “can I lick the bowl?” amazing. These little touches make all the difference:
Don’t skip the pasta water
That starchy liquid gold is your secret weapon! When tossing everything together, start with just half the pesto and add splashes of pasta water as needed. It helps the sauce cling beautifully to every nook and cranny of the penne without making it soupy. I learned this the hard way after a too-dry batch early on.
Cook shrimp just until they curl
Here’s how I know my shrimp are done: they turn pink and form tight C-shapes. Any longer and they get rubbery, total tragedy! If they curl into O’s, they’re overcooked. I set a timer for exactly 2 minutes per side and pull them immediately when the time’s up.
Toast your pine nuts (if using homemade pesto)
If you’re making pesto from scratch, take an extra minute to toast the pine nuts until golden. That nutty depth takes the flavor to another level. I spread them on a baking sheet and pop them in a 350°F oven for 5 minutes while prepping other ingredients.
Taste and adjust the seasoning at the end
Different pestos have varying salt levels, so I always wait until everything’s combined before adding final seasoning. Sometimes it needs an extra pinch of salt or a squeeze of lemon juice to brighten it up. Trust your tastebuds!
Bonus tip from my last dinner party disaster: if your broccoli florets are huge, cut them smaller than you think! Nobody wants to wrestle with giant chunks while twirling pasta. Learned that the messy way…
Ingredient Substitutions for Shrimp and Broccoli Pesto Penne
One of my favorite things about this recipe? How flexible it is! I’ve made countless variations based on what’s in my fridge or dietary needs. Here are my tried-and-true swaps that still deliver amazing flavor:
When you’re out of broccoli
No broccoli? No problem! I’ve used asparagus cut into 1-inch pieces (add it with the shrimp since it cooks faster) or a couple handfuls of fresh spinach (toss it in right at the end until wilted). Frozen peas work surprisingly well, too, just thaw them first so they don’t water everything down.
Pasta alternatives
While penne’s ridges are perfect for trapping sauce, I’ve had great results with fusilli, farfalle, or even spaghetti in a pinch. For gluten-free needs, brown rice penne holds up beautifully. Just adjust cooking times based on package directions.
Pesto possibilities
Ran out of traditional basil pesto? I’ve used sun-dried tomato pesto for a richer flavor, or even blended some arugula with garlic and olive oil for a peppery twist. One desperate night, I mashed avocado with garlic and lemon juice, shockingly delicious!
Shrimp substitutes
For my pescatarian friends, scallops seared quickly work wonderfully. Chicken breast cut into bite-sized pieces needs about 5-6 minutes of cooking time. And on meatless Mondays, I’ve used cannellini beans or chickpeas for protein, just add them at the end to heat through.
The moral of the story? Don’t be afraid to play around! Some of my best kitchen creations came from “Oh no, I’m missing an ingredient” moments. As long as you keep that garlic-pesto-cheese magic happening, you really can’t go wrong. For more inspiration on family-friendly meals, check out Family Tastes.
Serving Suggestions for Shrimp and Broccoli Pesto Penne
Okay, let’s talk about turning this already-amazing dish into a full meal experience! While Shrimp and Broccoli Pesto Penne is fantastic on its own, I’ve found some pairings that make it feel extra special. Here’s how I like to serve it when I’m feeding my family or impressing guests:
Garlic Bread That’ll Make You Swoon
You know that moment when you drag a piece of crusty bread through the last bits of pesto sauce on your plate? Pure bliss. I take it up a notch by serving warm garlic bread alongside. My quick trick: toast some crusty Italian bread, rub it with a cut garlic clove while still hot, then drizzle with good olive oil. The garlicky crunch contrasts perfectly with the creamy pasta.
A Crisp Green Salad for Balance
Something fresh and light cuts through the richness beautifully. My go-to is a simple arugula salad with lemon vinaigrette; the peppery greens and citrus pop complement the pesto so well. If I’m feeling fancy, I’ll add some shaved Parmesan and pine nuts to echo the pasta’s flavors. Takes 5 minutes to throw together while the pasta cooks!
White Wine for Grown-Up Nights
When it’s just adults at the table, I love pairing this with a chilled Pinot Grigio or Sauvignon Blanc. The crisp acidity cleanses your palate between bites of that luscious pesto. My husband jokes that I make this dish just as an excuse to open a bottle; he’s not entirely wrong!
Presentation That Wows
For dinner parties, I serve the pasta in a big, shallow bowl with extra Parmesan and a drizzle of olive oil on top. Scatter some whole basil leaves around for color; it makes people think you slaved for hours! A lemon wedge on the side lets guests brighten their dish to taste. Trust me, the oohs and aahs are worth the extra 30 seconds of effort.
Pro tip from my last girls’ night: set out small bowls for shrimp shells if you’re using unpeeled shrimp. Nothing kills a fancy vibe faster than a pile of discarded shells on someone’s nice plate!
Storing and Reheating Shrimp and Broccoli Pesto Penne
Okay, let’s be real, this dish tastes best fresh, but life happens! Maybe you got overexcited and made a double batch (been there), or you’re one of those magical meal preppers. Either way, here’s how I keep my Shrimp and Broccoli Pesto Penne tasting almost as good as day one:
Storing Leftovers Like a Pro
First rule: cool it down fast! I spread the pasta in a shallow container so it doesn’t keep cooking from residual heat. An airtight container is non-negotiable; that pesto garlic smell will take over your fridge otherwise. Press plastic wrap directly on the surface before sealing to prevent drying out. It keeps beautifully for up to 2 days, though I swear the flavors meld even more overnight!
The Gentle Art of Reheating
Microwave warriors, listen up: blast it on high and you’ll get rubbery shrimp and mushy broccoli. Instead, I add a tablespoon of water or broth, cover loosely with a damp paper towel, and heat at 50% power in 1-minute bursts, stirring between each. Takes longer but saves the texture!
My favorite method? A skillet with a splash of water or olive oil over medium-low heat. Stir constantly until just warmed through, about 3-4 minutes. If it seems dry, a tiny bit of fresh pesto or lemon juice perks it right up. The shrimp stay tender, and the broccoli keeps its bite this way.
What Not to Do
Learned this the hard way: don’t freeze this dish! The pesto separates weirdly, and the shrimp turns tough. Also, skip the oven; it dries everything out before it heats through. And whatever you do, don’t leave it at room temperature for more than 2 hours, seafood safety first!
Confession time: I’ve been known to eat this cold straight from the fridge at midnight. Judge me if you must, but that pesto flavor intensifies in the best way!
Nutritional Information for Shrimp and Broccoli Pesto Penne
Now, I’m no nutritionist, but I do love knowing what’s going into my body, especially when it tastes this good! Here’s the scoop on one serving of my Shrimp and Broccoli Pesto Penne (based on my exact ingredients, but remember your mileage may vary):
- Calories: 420, enough to satisfy without weighing you down
- Protein: 28g from that glorious shrimp, hello, muscle fuel!
- Carbs: 38g (with 4g fiber), the penne gives you energy while the broccoli keeps things moving, if you catch my drift
- Fat: 18g (only 4g saturated), thank you, heart-healthy olive oil and pesto
- Sodium: 480mg, easy to reduce if you use low-sodium pesto or less cheese
A quick disclaimer from my kitchen to yours: these numbers are estimates based on standard ingredients. Your exact counts will dance around depending on your pesto brand, shrimp size, and cheese amount; you get the idea. I once calculated this with homemade walnut pesto versus store-bought, and the fat content differed by 5g!
What really matters is that you’re getting a balanced meal packed with lean protein, whole grains, and veggies all in one delicious bowl. My fitness-obsessed cousin calls it “a cheat meal that isn’t cheating”, high praise from someone who counts macros!
Frequently Asked Questions
Over the years, I’ve gotten so many questions about this Shrimp and Broccoli Pesto Penne recipe from friends who’ve tried it. Here are the answers to the most common ones that pop up, stuff I wish I’d known when I first started making it!
Can I use frozen shrimp?
Absolutely! I keep a bag in my freezer for emergency pasta nights. Just thaw them overnight in the fridge or in a bowl of cold water for about 30 minutes. Pat them super dry before cooking, wet shrimp steam instead of searing. And heads up: they might cook a minute faster than fresh since they’re often partially cooked before freezing.
How do I prevent overcooking the broccoli?
This was my biggest struggle at first! The trick is to cut the florets small (bite-sized) and pull them off the heat when they’re bright green and just barely tender when poked with a fork. They’ll keep cooking from residual heat after you remove them. If you’re worried, you can even blanch them for 1 minute in the pasta water before sautéing, which gives you more control.
Is jarred pesto okay to use?
Listen, we all have those days when making pesto from scratch isn’t happening, no judgment here! The refrigerated kind near the fresh pasta is my store-bought favorite. Shelf-stable works in a pinch, too, just taste it first and maybe add a squeeze of lemon to brighten it up. One tip: stir in a tablespoon of the pasta water to loosen it before adding to the dish.
Can I make this ahead of time?
You can prep components separately (cook pasta, clean shrimp, chop broccoli) and refrigerate them for up to 24 hours, but I don’t recommend mixing everything until you’re ready to eat. The pesto can make the pasta gummy if it sits too long. If you must, undercook the pasta by 2 minutes and add a splash of olive oil to prevent sticking before storing.
What if my pesto sauce is too thick?
Been there! That’s why we saved that magical pasta water. Start by adding just a tablespoon at a time while tossing; the starch helps emulsify everything beautifully. If you run out, warm water with a pinch of salt works too. Go slow, though, you can always add more, but you can’t take it back out!
Okay, friend, here’s where I need your help! This recipe has become my pride and joy, but I know every kitchen tells a different story. Did your kids gobble it up? Did your husband ask for thirds? Maybe you added your own twist that blew your mind? I want to hear it all!
Leave a comment below telling me how your Shrimp and Broccoli Pesto Penne turned out. Did you stick to the script or get creative with substitutions? Any disasters that turned into happy accidents? Your notes help me improve the recipe and inspire other home cooks just like you.
And hey, if you loved it as much as I do, give it a star rating! Those little gold stars make my day and help others discover this quick, flavor-packed meal. Nothing makes me happier than picturing families gathered around tables enjoying this dish, maybe even starting their own pasta night traditions.
From my kitchen to yours, now let’s keep the conversation going! Your stories and tips make this recipe come alive in new ways every time.
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25-Minute Shrimp and Broccoli Pesto Penne: Irresistible Magic
- Total Time: 25 mins
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A quick and flavorful pasta dish combining tender shrimp, crisp broccoli, and creamy pesto sauce with penne pasta.
Ingredients
- 8 oz penne pasta
- 1 lb shrimp, peeled and deveined
- 2 cups broccoli florets
- 1/2 cup pesto sauce
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Cook penne pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds.
- Add shrimp to the skillet and cook for 2 minutes per side until pink.
- Add broccoli florets and cook for 3 minutes until tender.
- Stir in cooked pasta and pesto sauce. Toss to coat evenly.
- Season with salt and black pepper. Sprinkle with Parmesan cheese before serving.
Notes
- Use fresh or frozen shrimp. Thaw frozen shrimp before cooking.
- Substitute broccoli with asparagus or spinach if preferred.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 160mg