This shrimp pasta with dill pesto and garlic roasted tomatoes is exactly the sort of springtime dinner I keep returning to when I want something bright, simple, and a little bit special. I made this on a rainy Saturday afternoon, windows steamed up while the smell of roasting tomatoes and garlic filled the kitchen — warm, slightly sweet, and addictive. The dill pesto is herbaceous and lemony; it sings against the sweet, slightly charred tomatoes and the garlicky, lemon-bright shrimp. It’s a meal that looks like you put in effort but actually comes together in under an hour.
Before we dive into the how-to, a quick note on why this combination works: dill has a clean, slightly anise-like brightness that complements seafood beautifully. Roasting tomatoes concentrates their sugars and gives them a gentle char that pairs with the silky pesto and the snap of sautéed broccoli. I always test this recipe with a couple of different pastas — wider noodles like pappardelle cling to the pesto, while mafaldine and fettuccine give a lovely ribbon effect. Either way, you’ll get sauce in every bite.
Ingredients Needed
- Grape or cherry tomatoes – roasted to concentrate sweetness and get those caramelized edges that burst in your mouth.
- Garlic – used twice here: smashed for roasting with the tomatoes and sliced for sautéing with broccoli and shrimp to give that deep, savory base.
- Olive oil – a good extra-virgin drizzle for the pesto and a neutral/regular olive oil for roasting and sautéing; it carries flavor and prevents sticking.
- Large shrimp – quick-cooking protein that soaks up lemon and garlic; choose fresh or properly thawed frozen for the best texture.
- Fresh dill – the star of the pesto; it brings an herbaceous, slightly citrusy note that lifts the whole dish.
- Flat-leaf parsley – balances the dill and adds green freshness to the pesto.
- Pistachios – a lightly roasted nut for body and a pleasant, slightly sweet crunch in the pesto. Toast them if you like a deeper flavor.
- Parmesan cheese – adds umami and creaminess to the pesto; use a good quality grated parm for the best result.
- Lemon – both zest and juice brighten the pesto and marinade the shrimp; citrus is crucial here.
- Pasta of your choice – wider ribbons like pappardelle or fettuccine cling to the pesto, but feel free to use mafaldine, spaghetti, or even penne.
- Broccoli – small florets sautéed until tender-crisp for texture and a fresh green balance.
- Salt and pepper – essential seasoning; salt amplifies flavor, and fresh-cracked pepper gives a finishing bite.
- Optional garnishes – extra dill, extra parmesan, and lemon wedges for squeezing at the table.
Step-by-Step Instructions
If you’re looking for a delicious variation, try out our garlic butter shrimp as a side or alternative dish.
- Roast the tomatoes: Preheat your oven to 400℉ (200℃). Line a rimmed baking sheet with parchment and spread out the grape tomatoes with a few smashed garlic cloves, a drizzle of olive oil, and a pinch each of salt and pepper. Roast for about 15–20 minutes until the tomatoes are burst, shriveled in spots, and the edges are caramelized. You’ll know they’re done when they collapse and whisper a little as you press them with a spoon. Discard the roasted garlic cloves or save them to mash into another dish — their flavor mellows and becomes almost honeyed.
- Marinate the shrimp: While the tomatoes roast, toss the peeled and deveined shrimp with lemon zest, a minced clove of garlic, a splash of olive oil, and a little salt and pepper. Let them sit while you prepare the pesto and other components — this short marination gives the shrimp a citrus lift without curing them.
- Make the dill pesto: In a food processor, combine packed fresh dill, flat-leaf parsley, a garlic clove, lemon zest and juice, roasted salted pistachios, grated Parmesan, a pinch of salt and pepper. Pulse until finely chopped, then stream in extra virgin olive oil with the machine running until the mixture is emulsified and silky. Taste for salt and lemon — pesto should be vivid and slightly bright. If it tastes flat, add a little more salt (not sugar) or another squeeze of lemon. If it’s too thick, loosen it with a tablespoon or two of reserved pasta water when you toss the pasta.
- Cook the pasta: Bring a large pot of salted water to a rolling boil — it should taste like the sea. Cook the pasta until al dente according to package instructions. I usually undercook by 30–60 seconds since it will finish cooking when tossed with the sauce. Reserve about a cup of the starchy pasta water before draining; that water is the secret to a glossy, well-coated pasta.
- Sauté the broccoli: While the pasta water heats up, heat olive oil in a large skillet over medium to medium-high heat. Add thinly sliced garlic and watch it carefully — you want it golden and crisp-ish, not burned. Add small broccoli florets with a couple pinches of salt and pepper. Cook, stirring frequently, for 5–7 minutes until the broccoli is tender but still has a bite. The garlic should sound a gentle sizzle and smell nutty when it’s right.
- Cook the shrimp: Right before serving, heat another large skillet over medium-high heat until hot. Add the marinated shrimp in a single layer. Depending on how large your shrimp are, cook about 2 minutes per side; they should curl and become opaque with a slight give when pressed. Overcooking makes them tough, so remove them as soon as they’re just cooked through.
- Bring it all together: Return the hot, drained pasta to the pot or a warmed large skillet. Add several generous spoonfuls of the dill pesto, roasted tomatoes, sautéed broccoli, and the shrimp. Toss briskly, adding a splash of reserved pasta water if the mixture seems dry. The pasta should be glossy and lightly coated, not swimming in oil. Finish with extra chopped dill, cracked pepper, and a squeeze of lemon to taste. Serve immediately with extra Parmesan and lemon wedges.
Notes from my kitchen: I often roast a few extra tomatoes; they keep well and can be folded into salads or used on toast. If your pesto seems grainy, it usually needs more oil and more blending time — scrape and pulse, then run the processor until smooth. And if the shrimp smell too fishy out of the bag, don’t use them; always go with fresh-smelling seafood.
Health Benefits of Ingredients
This dish manages to feel indulgent while still packing a lot of nutritional value. Shrimp are a lean protein with a high protein-to-fat ratio; they’re also an excellent source of selenium and iodine, which are important for thyroid and immune function. Choosing a whole-grain or legume-based pasta bump ups fiber and keeps you fuller longer.
Dill and parsley aren’t just pretty; they bring antioxidants and vitamins — dill contains flavonoids and essential oils that have been associated with anti-inflammatory effects, while parsley adds vitamin K and vitamin C. Roasted tomatoes concentrate lycopene, a powerful antioxidant linked with heart health, and roasting actually increases lycopene bioavailability. Olive oil contributes heart-healthy monounsaturated fats and helps your body absorb fat-soluble vitamins from the herbs and vegetables.
Finally, the pistachios in the pesto add a little healthy fat and a boost of plant protein and minerals. This isn’t a calorie-bomb dish, but it’s satisfying: protein, vegetables, healthy fats, and carbs for energy — a balanced, family-friendly meal.
Dietary Variations (Gluten-Free, Vegan Options)
Worrying about restrictions? This recipe adapts nicely.
- Gluten-free – swap in a gluten-free pasta that cooks al dente; brown rice or chickpea pastas work well. Keep an eye on cooking time; they can go from perfect to mushy quickly.
- Vegan – replace shrimp with pan-seared tofu cubes or roasted chickpeas for a similar texture. For the pesto, skip the Parmesan and add a tablespoon of nutritional yeast for umami, or increase pistachios and a squeeze more lemon to maintain body and brightness.
- Dairy-free pesto – omit the Parmesan and use extra nuts plus a little more lemon to keep the pesto lively. A tablespoon of tahini can add creaminess if you want to mimic the mouthfeel of cheese.
Tip: when swapping ingredients, taste as you go. For example, if the pesto loses saltiness without cheese, a pinch more salt or a splash of caper brine can restore balance.
Pairing Recommendations (Wines, Sides)
Pair your shrimp pasta with our creamy garlic parmesan mushrooms for an added flavor boost.
For wines, look for crisp, unoaked whites with citrus and herbal notes to match the lemon-dill character: Sauvignon Blanc, Pinot Grigio, or a dry Vinho Verde are all good bets. If you prefer bubbles, a dry Prosecco or a Brut sparkling wine adds a festive touch and cuts through the richness of the pesto.
For sides, a simple green salad with a lemon vinaigrette keeps things fresh. Garlic bread or a crusty country loaf works if you want something more comforting; the bread soaks up the pesto and tomato juices beautifully.
For a perfect side, consider serving garlic parmesan roasted brussels sprouts with your pasta for a delightful combination.
User Testimonials and Reviews
Over the months I’ve shared this with friends and family, and the responses tend to be the same: folks notice the brightness first, then the comforting depth. Here are a few real notes from people I cooked this for:
- “Made this for a midweek dinner and my partner declared it a restaurant meal — the roasted tomatoes are magical.”
- “I swapped pistachios for walnuts and used spaghetti — still excellent and so quick.”
- “I made the vegan version with tofu and no cheese; the lemon-dill pesto saved the day. Light but filling.”
Readers loved how versatile this dish is, similar to our easy sourdough discard brownies, which are a crowd favorite!
Conclusion and Serving Suggestions
This shrimp pasta with dill pesto and garlic roasted tomatoes is one of those recipes I keep in heavy rotation — it’s flexible, forgiving, and reliably delicious. Expect bright lemon on first bite, herbaceous dill between, and warm pockets of sweet, roasted tomato. Serve it right away so the pesto is bright and the shrimp are tender. If you’re making it for guests, have the pesto ready and roast the tomatoes earlier in the day; assembly takes just minutes.
Leftovers: store in an airtight container in the fridge for up to 2–3 days. The pasta will absorb more of the sauce as it sits; reheat gently on the stove with a splash of water or olive oil to loosen it. The pesto can be made up to a week ahead — press a thin layer of oil over the top to help preserve the color and freshness.
FAQ
Can I use a different type of pasta for this recipe?
Absolutely! While pappardelle, fettuccine, or mafaldine work great, feel free to use any pasta shape you prefer, whether it’s spaghetti, penne, or even gluten-free options!
What can I substitute for shrimp if I want a vegetarian option?
You can easily swap shrimp for chickpeas or tofu for a protein-rich vegetarian version. Just sauté them in the same way you would the shrimp!
How do I store leftovers of shrimp pasta with dill pesto?
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stove or in the microwave, adding a splash of water or olive oil to keep it moist.
Can I make the dill pesto ahead of time?
Yes, you can prepare the dill pesto in advance! Just store it in an airtight container in the refrigerator for up to a week. You might want to drizzle a little olive oil on top to prevent browning.
What drinks pair well with this shrimp pasta dish?
White wines like Sauvignon Blanc or Pinot Grigio pair beautifully with the freshness of the shrimp and dill. A light salad or some garlic bread would also make great side options!
Final Thoughts
If you try this recipe, start with the pesto and roasted tomatoes — they keep well and make the actual dinner feel effortless. I’ve tested a number of tweaks (more lemon, different nuts, swapping broccoli for asparagus) and this version is the one I serve when I want dependable, bright flavor with minimal stress. Drop a note below on how you adapted it — I love hearing what home cooks do with this as a base. Happy cooking!
Shrimp Pasta with Dill Pesto and Garlic Roasted Tomatoes
Ingredients
Method
- Preheat oven to 400℉. Toss tomatoes and garlic with olive oil, salt, and pepper. Roast for 15-20 minutes.
- Marinate shrimp with lemon zest, garlic, olive oil, salt, and pepper.
- Make pesto in a food processor with dill, parsley, garlic, lemon zest, juice, pistachios, Parmesan, salt, and pepper.
- Sauté broccoli with garlic in olive oil until cooked.
- Cook pasta until al dente and drain.
- Cook shrimp in a skillet until cooked through.
- Toss pasta with pesto, tomatoes, broccoli, and shrimp. Serve with fresh dill and lemon.