There’s a special kind of magic that happens in the kitchen, isn’t there? For many of us, it’s more than just a place to prepare meals; it’s a sanctuary, a creative hub, and often, a concert hall. I admit, I’m one of those who constantly sings, hums, or dances my way through cooking. It’s no coincidence that the very name of this blog is inspired by a song, reflecting the joy and rhythm I find in culinary pursuits.
My kitchen soundtrack is a diverse mix, ranging from current Spotify favorites to the nostalgic melodies of beloved TV shows like the Parenthood soundtrack (which always brings a tear to my eye – truly the best TV soundtrack ever!). Sometimes I’m crossing my fingers for a Gunnar and Scarlett duet from Nashville, or perhaps feeling “All The Feelings” with the iconic opening notes of the Friday Night Lights theme song, because, let’s be real, who wouldn’t want to hang out in the kitchen with Tim Riggins while whipping up something delicious?
However, this past weekend, while I was chopping broccoli for what would become this incredible Shrimp Pasta with Broccoli Pesto, my musical inspiration took a delightful turn. I have to confess, my kitchen was filled with the unmistakable tunes of Dana Carvey’s iconic “Choppin’ Broccoli” skit. It’s a classic, and for anyone who loves a good laugh while they cook, it’s simply mandatory.
Let’s be honest, the act of “chopping broccoli” is forever synonymous with Dana Carvey in my mind. Just like banana pancakes instantly evoke Jack Johnson, peaches make me think of The Presidents Who Have Way Too Long Of A Name, and cheeseburgers inevitably lead to Jimmy Buffett. It’s a culinary-musical mental map! But today, I’m thrilled to share a new, innovative use for broccoli that I believe would make Dana Carvey himself incredibly proud: broccoli pesto. This isn’t just about chopping; it’s about transforming humble florets into a vibrant, flavorful sauce that redefines traditional pesto.
The craving for pesto was strong this past weekend, but with basil season drawing to a close in my region, I was eager to explore a fresh, new twist. I consulted my friend Kathryne’s indispensable October Produce Guide and was immediately reminded that these delightful “miniature green trees,” as I affectionately call them, are perfectly in season. The idea struck me: why not harness the robust flavor and vibrant color of broccoli to create a unique pesto? This culinary experiment perfectly aligned with a recent challenge from my friends at EatShrimp, who tasked me with developing an exciting new shrimp pasta recipe. Given that shrimp pasta with pesto (much like my Blackened Shrimp with Asparagus-Spinach Pesto) is one of my all-time favorite entrees, this presented the ideal opportunity to innovate with broccoli pesto, merging healthfulness with irresistible taste.
Coincidentally, EatShrimp had also sent me a new Cuisinart Elemental 8-Cup Food Processor to test out before I offered one as a giveaway on the blog. I’m delighted to report that it handled the broccoli pesto with absolute ease and efficiency, making quick work of transforming the ingredients into a perfectly blended sauce. For the pesto, I opted for a somewhat classic approach, but with broccoli as the star. My key ingredients included fresh broccoli (lightly pre-cooked for about three minutes to enhance its vibrant color and tenderness), fragrant garlic, crunchy toasted pine nuts, rich freshly-grated Parmesan cheese, a bright squeeze of lemon juice, and just the right touch of salt and pepper. The combination promised a depth of flavor and a wonderfully balanced profile that would complement the shrimp beautifully.
With all the components ready, I pulsed the mixture in the food processor until it formed a pesto with a delightful, slightly chunky texture. While you certainly have the option to puree it until it’s perfectly smooth, I found that embracing a bit of texture paid homage to the broccoli, allowing its presence to be felt in every bite. This slight chunkiness also adds an interesting dimension to the pasta, providing a satisfying mouthfeel that distinguishes it from traditional, super-smooth pestos. The vibrant green color of the pesto itself is a testament to the freshness of the broccoli, promising a burst of flavor and nutrition.
The final assembly was straightforward yet utterly satisfying. I gently tossed the freshly prepared broccoli pesto with some perfectly al dente whole wheat pasta and simple, sautéed shrimp. To elevate the dish further, I added a sprinkle of crushed red pepper flakes for a subtle kick, a handful of extra toasted pine nuts for added crunch and nutty depth, and a generous dusting of freshly grated Parmesan cheese. The result was a dish that was not only visually appealing with its vibrant green hue but also packed with layers of flavor and texture, making it an ideal choice for a wholesome and delicious meal.
And so, a truly delicious, seasonal, and wonderfully green dinner was served. I hosted a small pasta party with a few friends to gather their honest feedback on this innovative broccoli pesto. The verdict? They were all big fans! Of course, it helps that my friends are all broccoli enthusiasts. This pesto unapologetically celebrates the distinct taste of broccoli, so if you’re attempting to discreetly introduce it to picky eaters, they might just “spy with their little eyes” that some florets are indeed present. However, if you’re a broccoli “appreciator” or a mega-fan, I am absolutely certain you will adore this creation. The bright lemon and savory Parmesan masterfully balance and amplify the natural flavors of the broccoli, resulting in a hearty and satisfying pesto that is bursting with all the inherent goodness and nutritional benefits of this fantastic vegetable. And I must emphasize, the perfectly cooked shrimp truly completes the meal. I sprinkled a little extra Parmesan over my shrimp before serving, but honestly, their simple, unadorned flavor, seasoned only with salt and pepper, shone through beautifully against the complex backdrop of the pesto. The pesto itself offers such a strong and multifaceted flavor profile that the straightforward elegance of the shrimp creates a perfect culinary harmony.
For those eager to discover more incredible shrimp recipes, I highly recommend visiting Eat Shrimp’s website, Facebook page, and Pinterest board. They are constantly sharing fresh ideas, inspiring recipes, and even hosting exciting contests and prizes this month, specifically designed for shrimp and pasta lovers. It’s a fantastic resource for expanding your seafood repertoire and getting creative in the kitchen. And while you’re here, don’t miss the opportunity to scroll down a bit further to enter our fantastic giveaway for a chance to win your very own Cuisinart food processor. This essential kitchen gadget could be yours, making future pesto-making and other culinary adventures a breeze. So, friends, it’s time to channel your inner Dana Carvey, get those knives ready, and start “choppin’ some broccoli” to create this delightful and healthy pasta dish!
Shrimp Pasta with Broccoli Pesto
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 –6 servings 1x
Description
This shrimp pasta recipe is simple to make, and tossed with the most delicious, healthier, and vibrantly green broccoli pesto!
Ingredients
Scale
Pasta Ingredients:
- 1 lb. (16 oz.) dried pasta (I recommend DeLallo whole wheat for added nutrition)
- salt and freshly ground black pepper, to taste
- 1 lb. jumbo raw shrimp, carefully peeled and deveined
- 1 tablespoon high-quality olive oil
- 1/4 cup toasted pine nuts, for garnish and flavor
- optional toppings: a sprinkle of crushed red pepper flakes for heat, extra freshly-grated Parmesan cheese, and additional pine nuts for texture
- broccoli pesto (ingredients listed below)
Broccoli Pesto Ingredients:
- 2 cups fresh broccoli florets (this is typically about 1 medium bunch or 1 pound of broccoli)
- 4 cloves fresh garlic, peeled for intense flavor
- 1/2 cup freshly grated Parmesan cheese, adding savory depth
- 1/4 cup toasted pine nuts, for a nutty richness
- 3 tablespoons fresh lemon juice, to brighten the flavors
- 1/2 teaspoon salt (adjust to your taste)
- 1/8 teaspoon black pepper (adjust to your taste)
- 1/2 cup extra-virgin olive oil, for emulsification and smooth texture
Instructions
To Prepare The Pasta and Shrimp:
- Begin by cooking your chosen pasta in a large pot of generously-salted boiling water. Cook until it is al dente, following the package instructions for perfect texture.
- While the pasta cooks, prepare the shrimp. Season both sides of the peeled and deveined shrimp with a few generous pinches of salt and freshly ground pepper. Heat the olive oil in a large sauté pan over medium heat. Add the seasoned shrimp and sauté for approximately 5 minutes, turning them occasionally, until they are beautifully cooked through, turn pink, and are no longer translucent. Once cooked, remove the shrimp from the pan and transfer them to a separate plate; set aside.
- Once the pasta reaches an al dente consistency, reserve about 1/2 cup of the starchy pasta water before draining the rest. Return the drained pasta either to the original stockpot or to the sauté pan (ensure the stove heat is turned off). Add the prepared broccoli pesto to the pasta and toss thoroughly until every strand is evenly coated. If the pesto appears too thick, gradually add a bit of the reserved pasta water until it reaches your desired consistency. Finally, gently stir in the cooked shrimp and the 1/4 cup of toasted pine nuts. Serve immediately, garnishing with optional toppings like crushed red pepper flakes, extra Parmesan, or additional pine nuts if desired.
To Create The Broccoli Pesto:
- In a separate large saucepan or stockpot, fill with water and bring it to a rolling boil over high heat. Add the fresh broccoli florets to the boiling water and cook for a brief 2-3 minutes. The broccoli should become bright green and slightly tender, but still retain a bit of crispness. Using a slotted spoon, carefully remove the broccoli from the hot water and transfer it to the bowl of your food processor, fitted with the blade attachment.
- To the food processor containing the blanched broccoli, add the peeled garlic cloves, freshly grated Parmesan cheese, toasted pine nuts, fresh lemon juice, and salt. Process these ingredients until they are well combined and begin to form a rough paste. Then, with the motor still running, slowly drizzle in the extra-virgin olive oil. Continue processing until the olive oil is fully incorporated and the pesto reaches your desired consistency – whether you prefer it completely smooth or with a slight, satisfying chunkiness, as mentioned earlier. Remember, if the pesto seems too thick once tossed with the pasta, you can always thin it out with a little of the reserved pasta water.
#EatShrimp Cuisinart Food Processor GIVEAWAY: Elevate Your Home Cooking!
To celebrate this fantastic broccoli pesto recipe and help you effortlessly whip up your own culinary masterpieces, Eat Shrimp and our wonderful partners at Cuisinart are generously sponsoring an exciting giveaway! One lucky reader will have the chance to win a brand new Cuisinart Elemental 8-Cup Food Processor, a truly invaluable tool for any home kitchen.
This powerful and versatile food processor comes packed with features designed to simplify and enhance your food preparation:
- **Robust 350-Watt Motor:** Provides powerful performance for all your food prep needs, from chopping and shredding to mixing and pureeing.
- **Generous 8-Cup Work Bowl:** Features convenient measurement markings, allowing you to process larger quantities and easily follow recipes.
- **Reversible Shredding and Slicing Discs:** Includes both medium and fine settings, offering flexibility for various ingredients and culinary tasks.
- **Durable Stainless Steel Blade:** Equipped with a high-quality chopping, mixing, and dough blade for consistently excellent results.
- **Effortless Cleaning:** All removable parts are dishwasher safe, making cleanup a breeze so you can spend more time enjoying your meal.
- **BPA-Free Construction:** Ensures your food is prepared safely and free from harmful chemicals.
From my own experience, I absolutely love this food processor because it’s remarkably quiet for such a powerful appliance. It feels incredibly sturdy and durable, promising years of reliable performance, and it’s backed by the trusted Cuisinart warranty. It made quick work of my broccoli pesto, and I know you’ll find it just as indispensable for countless other recipes!
To Enter The Giveaway: Participation is simple! Just follow the instructions detailed in the Rafflecopter widget below. The fortunate winner will be randomly selected and announced directly on the Rafflecopter widget. Best of luck to everyone participating – we hope this fantastic kitchen essential finds a new home!
a Rafflecopter giveaway
This is a sponsored post created in partnership with Eat Shrimp. As a long-time enthusiast of shrimp, it’s no secret that I’m a big fan, and I’m genuinely thrilled to be partnering with them this year to bring you delicious and inspiring recipes. A special thank you also goes out to them and Cuisinart for generously sponsoring this exciting giveaway. And as always, a heartfelt thank you to all my wonderful readers for your continued support of the brands and collaborations that help make this site possible!