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One Pot Lemon Broccoli Pesto Pasta
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4.50 from 2 votes

One Pot Lemon Broccoli Pesto Pasta

An easy one pot pasta dish with lemon, broccoli, pesto, and shrimp.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 498kcal
Author: Taylor Ellingson

Ingredients

  • 2 tablespoon butter
  • 1 lb raw shrimp deveined, peeled, and tails removed
  • ½ white onion diced
  • 2 cloves garlic minced
  • zest from 1 lemon
  • 16 ounces chicken broth
  • ½ cup water
  • 8 ounces rigatoni pasta
  • 2 cups frozen broccoli
  • 3 tablespoon pesto
  • ¼ cup heavy whipping cream

Instructions

  • Add 1 tablespoon butter to large skillet.
  • Once melted, add the shrimp and cook until pink and cooked through, about 4-5 minutes.
  • Remove the shrimp from the pan and set aside.
  • Add the remaining tablespoon of butter to the pan along with the diced onion.
  • Cook until the onion is translucent, about 5 minutes.
  • Add the garlic and cook another minute.
  • Add the lemon zest, bone broth, water, and rigatoni pasta and stir to combine.
  • Bring the mixture to a boil, reduce the heat to medium-low, and cover.  Let simmer for 10 minutes, until the broth is absorbed and the pasta is cooked.  There might be a little broth that is still yet to be absorbed and that’s okay! It will thicken up as the rest of the ingredients are added.
  • Add the broccoli and stir to combine, cooking another few minutes until the broccoli is warmed through and the remaining broth is absorbed.
  • Add the pesto, cream, and Parmesan cheese, stirring to combine.
  • Return the shrimp to the pan.
  • Serve topped with additional Parmesan cheese.
  • Enjoy!

Nutrition

Calories: 498kcal | Carbohydrates: 49g | Protein: 33g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 322mg | Sodium: 1478mg | Potassium: 491mg | Fiber: 3g | Sugar: 3g | Vitamin A: 907IU | Vitamin C: 55mg | Calcium: 241mg | Iron: 4mg