Pasta and noodles · Italian · 20 min
Spaghetti with Shrimp, Grape Tomatoes, Broccoli, Peas & Basil Pesto
- 20 min
- 2–6 servings
- 668 kcal / serving
A bright pasta dish where shrimp fold with crisp vegetables and a basil pesto coating, ideal for a quick weeknight meal that stays satisfying from start to finish.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¼ cupbasil pesto
- ½ (18 oz) bagbroccoli florets
- ½ cupfrozen peas
- 1 pintgrape tomatoes
- ¼ cupParmesan cheese, shredded
- ¾ lbraw peeled shrimp, fresh or frozen
- 5 ozspaghetti pasta
From the pantry: salt
Cookware
chef's knife · colander · cutting board · large pot · measuring cups · measuring spoons · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: shrimp
Shopping list by aisle
Produce
- ½ (18 oz) bagbroccoli florets
- 1 pintgrape tomatoes
Dairy, eggs & chilled
- ¼ cupbasil pesto
- ¼ cupParmesan cheese, shredded
Frozen
- ½ cupfrozen peas
- ¾ lbraw peeled shrimp, fresh or frozen
Pantry & dry goods
- 5 ozspaghetti pasta
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| basil pesto | ¼ cup | ½ cup | ¾ cup |
| broccoli florets | ½ (18 oz) bag | 1 (18 oz) bag | 1 ½ (18 oz) bags |
| frozen peas | ½ cup | 1 cup | 1 ½ cups |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| Parmesan cheese, shredded | ¼ cup | ½ cup | ¾ cup |
| raw peeled shrimp, fresh or frozen | ¾ lb | 1 ½ lb | 2 ¼ lb |
| spaghetti pasta | 5 oz | 10 oz | 15 oz |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Bring a large pot of water to a boil, salt it, and drop in the pasta. Cook until almost tender, about 8 minutes.
- Halve the grape tomatoes crosswise and set them aside.
- If using frozen shrimp, thaw briefly under cold water and pat dry with towels.
- When the pasta is nearly done, add the shrimp, broccoli, and peas. Cook 2–3 minutes more, until the shrimp are opaque and the vegetables are tender.
- Drain the pasta and vegetables, return to the pot, and add the tomatoes and pesto. Toss to combine.
- Divide the pasta among plates or bowls and sprinkle with Parmesan before serving.
Two tips
- Prep the tomatoes and thaw the shrimp ahead to speed up assembly.
- Serve with crusty bread on the side for extra texture.
Nutrition per serving
- Calories
- 668 kcal
- Protein
- 47 g
- Carbs
- 77 g
- Fat
- 19 g
- Fiber
- 9 g
- Sodium
- 1478 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.