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Fusilli with Shrimp, Broccoli, and Basil Pesto

Fusilli tossed with peeled shrimp, broccoli, and basil pesto. Save some pasta water. It is the difference between a sauce that coats and one that sits in a puddle. Serves 4.

Serves 4 · 33 min · Dinner

contains nutscontains shellfish

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 15½ oz peeled shrimp
  • 12⅔ oz fusilli
  • 9⅞ oz broccoli
  • 0.8 g black pepper
  • 3.2 g kosher salt
  • 2⅛ oz fresh basil
  • 2 clove garlic
  • ¼ cup olive oil
  • 1⅔ oz Parmesan
  • 1⅛ oz pine nuts

Steps

  1. Bring 15¼ cups water to a rolling boil and salt it with about 8 g salt. Add 12⅔ oz fusilli and cook until tender with a firm center, about 11 minutes. Reserve a mug of the water, then drain.
  2. Season 15½ oz peeled shrimp with a little salt. Cook it in a wide skillet with a spoon of the sauce's oil or butter until pink and opaque, about 2 minutes. Target temperature: just opaque and pink. Add 9⅞ oz broccoli and cook until just tender.
  3. Add the rest of the sauce ingredients to the skillet and simmer 3 to 5 minutes. Loosen it with a splash of the reserved pasta water if it looks thick.
  4. Toss the drained fusilli with the sauce in the skillet. Taste it before adding more cheese. Add more pasta water a spoon at a time until the sauce clings. Serve immediately.

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This is a variation — Broccoli instead of Spinach; no cheese instead of Parmesan. Base recipe: Fusilli with Shrimp, Spinach, Basil Pesto, and Parmesan →

Make it yours (62 variations)

Spinach Spinach Broccoli Zucchini Cherry Tomato Kale Eggplant Asparagus
Parmesan Parmesan Pecorino Mozzarella Ricotta Feta Cheddar Nutritional Yeast no cheese

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Source

Synthetic recipe corpus — ⚠ Machine-generated — not a sourced recipe, never counted in the sourced catalog