Pesto Broccoli and Shrimp Pasta

Pesto Broccoli and Shrimp Pasta
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 380.3
  • Total Fat: 21.6 g
  • Cholesterol: 117.3 mg
  • Sodium: 421.4 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 5.5 g
  • Protein: 19.6 g

View full nutritional breakdown of Pesto Broccoli and Shrimp Pasta calories by ingredient

Number of Servings: 2


    Broccoli - 1/2 stalk
    Shrimp - 10 large shrimps
    Barilla Whole Wheat Penne Pasta, 2 oz
    Pesto Sauce - 1/4 cup


You can substitute shrimp for chicken breast.


In a zip-lock bag, marinade the shrimp in the pesto sauce. You can do this the night before.

Heat a small pot with water and cover. Bring to a boil then add the penne and cook until al dente.

While the pasta is cooking, add the oil to a hot pan. Add the broccoli and stir fry for about a minute. Then add 1/4 cup of water and cover - allowing the broccoli to cook. Takes about 2-3 minutes.

Uncover then add the shrimp along with remaining marinade. Combine all the ingredients to allow broccoli to catch the pesto sauce.

Once the pasta is cooked, drain (reserving about 1/4 cup of the pasta water) then add the pasta to the pan. Combine all ingredients, then add the water - it should remove the pesto that gets stuck on the bottom of the pan and should create a nice thick sauce. Allow all the ingredients to capture the pesto flavor and serve.

Serving Size: Makes 2 servings