Fusilli with Shrimp, Broccoli, Basil Pesto, and Ricotta
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.
contains dairycontains nutscontains shellfish
Ingredients
US
Metric
- 440 g peeled shrimp
- 360 g fusilli
- 280 g broccoli
- 0.8 g black pepper
- 3.2 g kosher salt
- 60 g whole-milk ricotta
- 60 g fresh basil
- 2 clove garlic
- 60 ml olive oil
- 48 g Parmesan
- 32 g pine nuts
Make it lactose-friendly
- 60 g whole-milk ricotta → lactose-free milk, oat milk, or almond milk
Steps
- Bring 3600 ml water to a rolling boil and salt it with about 8 g salt. Add 360 g fusilli and cook until tender with a firm center, about 11 minutes. Reserve a mug of the water, then drain.
- Season 440 g 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 280 g broccoli and cook until just tender.
- 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.
- Toss the drained fusilli with the sauce in the skillet. Fold in 60 g whole-milk ricotta. Add more pasta water a spoon at a time until the sauce clings. Serve immediately.
This is a variation — Broccoli instead of Spinach; Ricotta instead of Parmesan. Base recipe: Fusilli with Shrimp, Spinach, Basil Pesto, and Parmesan →
Make it yours
Spinach
Spinach
Broccoli
Zucchini
Cherry Tomato
Kale
Eggplant
Asparagus
Red Bell Pepper
Parmesan
Parmesan
Pecorino
Mozzarella
Ricotta
Feta
Cheddar
Nutritional Yeast
no cheese
Source
Synthetic recipe corpus — ⚠ Machine-generated — not a sourced recipe, never counted in the sourced catalog