Shrimp Pasta with Dill Pesto and Garlic Roasted Tomatoes (2024)

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Shrimp Pasta with Dill Pesto and Garlic Roasted Tomatoes is the ultimate springtime pasta, filled with tons of fresh flavors! The dill pesto is herbaceous and lemony, which goes perfectly with the garlicky, sweet roasted tomatoes and sautéed broccoli. The pasta gets topped with lemon garlic shrimp, but it can be left vegetarian, or made with chicken instead! It’s intensely flavor-packed and the perfect pasta dish to enjoy during the warmer weather months!

Dill pesto is one of the best and most unique things to come out of my kitchen in a long time! It’s one herb that I love, but don’t use nearly enough. I thought, why not make a springy shrimp pasta with DILL pesto instead of basil or arugula?! And the result was pretty incredible. I’m so used to using dill in tzatziki, dips, and salads, but never pesto. And there’s no going back now – it’s just amazing.

This pesto is pretty typical in terms of ingredients, but the dill is really what makes it special.

We’re using dill, flat-leaf parsley, garlic, lemon zest, lemon juice, roasted salted pistachios, parmesan, extra virgin olive oil, salt, and pepper. It’s lemony, garlicky, fresh, perfectly savory, and eat-with-a-spoon good.

If you want extra, you should probably double it! It also freezes really well.

Next up, we’ve got garlic roasted tomatoes.

I have been making these ever since I first started cooking in middle school, and I love them so much. They’re such an easy addition to any meal, and they’re freaking delicious. Couldn’t be simpler, either.

They get so sweet and caramelized, and infused with garlic flavor. I love throwing them into pasta, salads, spread on toast with some ricotta or cream cheese, and the list goes on.

This farro salad with smoked mozzarella, these zucchini noodles, and this arugula pastaare a few of my favorite recipes that use these roasted tomatoes!

Lemon garlic shrimp is my protein of choice for this recipe, but you could absolutely keep this vegetarian, or add some chicken or salmon instead! It’s super customizable. It would even be delicious with some white beans.

These lemon garlic shrimp are another constant in my kitchen, most often with this mediterranean chopped salad!

Here’s how you put together this shrimp pasta!

Start by roasting your tomatoes. Either grape or cherry tomatoes will work here, so use what you’ve got. I keep the garlic cloves whole, so that they don’t burn. They give the tomatoes the garlicky flavorful goodness they need, while preventing any burning and bitterness!
While they’re roasting, get your shrimp marinating. You guessed it: lemon zest, garlic, olive oil, salt, and pepper!
Make the dill pesto. Dill, parsley, garlic, lemon zest, lemon juice, pistachios, parmesan, extra virgin olive oil, salt, and pepper get whirled in the food processor for the best and most unique pesto recipe!
Cook your pasta (and salt the water liberally, please). I love using pappardelle, mafaldine, or fettuccine for this pasta, but it would be equally as wonderful with any pasta shape. Something like penne would be nice here too!
Meanwhile, sauté your broccoli. I use a decent amount of olive oil here, and lots of thinly sliced garlic. The garlic becomes golden brown and turns into little “chips” as you sauté the broccoli. This is honestly my favorite preparation of broccoli in the entire world, and it reminds me of my childhood. Be sure you salt and pepper it generously too!
Right before serving, sauté your shrimp! It only takes a few minutes. Or, you can grill it!
Lastly, toss everything together. Add some extra fresh dill, extra parm, a squeeze of lemon, whatever you wish! Be sure to season the whole pasta dish itself with salt and pepper too!

I can’t say enough good things about this shrimp pasta. The dill + pasta combination is such an unexpected home run, and I just can’t stop thinking about it. I’m a total convert, and dill pesto is going to be a regular in this household!

A few other ways to use dill pesto:

stirred into scrambled eggs
spread on toast/sandwiches
mixed into hummus or any dip
as a pizza sauce
mixed with a little extra lemon juice as a salad dressing
as a drizzle-able topping for a “bowl-style” meal
as a topping for grilled or roasted veggies
and the list goes on – you can use however you wish!

Springtime, I see you. Brighter, happier, and sunnier days ahead, I see you too. <3

Don’t forget to share a photo on Instagram and tag me @spicesinmydna if you make this recipe! Nothing makes me happier than seeing what you create in the kitchen!

5 from 4 votes

Ingredients

For the garlic roasted tomatoes

2 1/2cupsgrape tomatoes (or cherry tomatoes)
3clovesgarlic, smashed
2tablespoonsolive oil
1/4teaspoonsalt
1/4teaspoonpepper

For the lemon garlic shrimp

1poundlarge shrimp, peeled and deveined
zest of 1 lemon
1large clove garlic, finely chopped
2tablespoonsolive oil
1/4teaspoonsalt
1/4teaspoonpepper

For the dill pesto

1cuppacked fresh dill
1/2cuppacked flat-leaf parsley
1clove garlic
zest of 1/2 a lemon
juice of 1 lemon
1/4cuproasted salted pistachios
1/4cupgrated Parmesan cheese
1/4teaspoonsalt
1/4teaspoonpepper
1/3cupextra virgin olive oil

For the pasta and broccoli

3/4poundpasta of your choice (I like using pappardelle, fettuccine, or mafaldine)
1/4cupolive oil
3cloves garlic, thinly sliced
2medium broccoli crowns, cut into small florets
salt and pepper, to taste
extra chopped fresh dill, for serving (optional)
extra parmesan cheese, for serving (optional)
lemon wedges, for serving (optional)

Instructions

Begin by making the roasted tomatoes. Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper. Place the tomatoes and garlic on the sheet and toss with the olive oil, salt, and pepper. Roast for 15-20 minutes, or until tomatoes have become burst, shriveled, and slightly caramelized on the edges. Discard the garlic cloves (or save for another use!).
Meanwhile, marinate the shrimp. Place shrimp in a medium bowl. Add the lemon zest, garlic, olive oil, salt, and pepper and toss to combine. Let sit while you prep the rest of the ingredients.
Make the pesto. To a food processor, add the dill, parsley, garlic, lemon zest, lemon juice, pistachios, parmesan, salt, and pepper. Pulse until finely chopped. Scrape down the sides if needed. With the processor running, stream in the olive oil and blend until smooth and combined. Season to taste with extra salt and pepper, if desired. Set aside.
Bring a large pot of salted water to a boil for the pasta. In the meantime, sauté the broccoli. Heat olive oil in a large skillet over medium to medium-high heat. Add the garlic and sauté for 20-30 seconds or until fragrant. Add the broccoli, and a few pinches of salt and pepper, and continue to cook, stirring frequently for 5-7 minutes or until broccoli has reached desired level of doneness. Watch the heat carefully, you don't want the garlic to burn, but you do want it to become golden brown and "chip-like!" Season to taste with extra salt and pepper, if needed. At this point, your pasta water should be boiling. Cook your pasta until al dente and drain, thoroughly.
Right before serving, cook your shrimp. Heat a large skillet over medium-high heat. Once hot, add the shrimp and cook for 2 minutes per side, depending on the size of your shrimp, until cooked through. Season with extra salt and pepper, if desired.
To serve, toss the hot pasta with the dill pesto, roasted tomatoes, broccoli, and shrimp until coated and combined. Add a small handful of chopped fresh dill, and season the pasta with salt and pepper, to taste. Toss once again and serve with lemon wedges and extra parm, if desired.

Recipe Notes

*Double the pesto if you want leftovers! It will keep in the fridge for up to 5 days, or in the freezer for 2 months.
*You can keep this pasta vegetarian by omitting the shrimp completely, or subbing white beans. Chicken or salmon would be great in this too!

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