Name: Spaghetti with Shrimp, Grape Tomatoes, Broccoli, Peas & Basil Pesto
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: ¾ cup basil pesto; 1 ½ (510 g) bags broccoli florets; 1 ½ cups frozen peas; 3 small pkgs grape tomatoes; ¾ cup Parmesan cheese, shredded; 1.02 kg raw peeled shrimp, fresh or frozen; 425 g spaghetti pasta; salt

Spaghetti with Shrimp, Grape Tomatoes, Broccoli, Peas & Basil PestoSpaghetti with Shrimp, Grape Tomatoes, Broccoli, Peas & Basil Pesto — a 30-minute lunch recipe with 8 ingredients, serving 6.Ingredients

¾ cup basil pesto

1 ½ (510 g) bags broccoli florets

1 ½ cups frozen peas

3 small pkgs grape tomatoes

¾ cup Parmesan cheese, shredded

1.02 kg raw peeled shrimp, fresh or frozen

425 g spaghetti pasta

salt

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until almost done, about 8 minutes.

Meanwhile, wash, dry, and halve tomatoes lengthwise. Set aside.

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

When the pasta is almost done, add shrimp, broccoli, and peas to the pot. Continue to cook, stirring occasionally, until pasta reaches desired firmness, shrimp are cooked through, and veggies are tender, 3-4 minutes more.

When the pasta, shrimp, and veggies are done, drain in a clean colander and return to the pot. Add tomatoes and pesto, then toss to combine.

To serve, divide pasta between plates or bowls and top with Parmesan. Enjoy!

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