Spinach Pesto Pasta With Broccoli & Shrimp Recipe

Download a print-friendly version of our spinach pesto pasta with broccoli and shrimp recipe.

Serves 6

Spinach pesto

Note: This recipe yields about 2 cups of pesto, but only 1 cup is needed. Use the additional pesto as a garnish, freeze it or use it in other recipes.

• 4 cups fresh spinach, packed
• 1 cup fresh basil leaves, packed
• 1/2 cup grated Parmesan cheese
• 1/2 cup unsalted cashews, walnuts or, for nut-free pesto, sunflower seeds
• 1/4 cup olive oil
• 1/4 cup freshly squeezed lemon juice
• 1 garlic clove
• 1/2 teaspoon salt
• Optional: 2 to 3 tablespoons water

Additional ingredients

• 12 ounces whole wheat, chickpea or gluten-free pasta (any shape)
• 1 cup broccoli florets, cut into bite-size pieces
• 2 teaspoons olive oil
• 1 pound shrimp, peeled and deveined
• 1 teaspoon garlic powder
• 1 cup cherry tomatoes,* halved
• Optional: Parmesan cheese, fresh basil

*Safety note: If you’re serving grape or cherry tomatoes to children younger than 4 years of age, cut them into quarters to reduce choking risk.

1. Prepare the spinach pesto: In a blender or food processor, combine spinach, basil, Parmesan cheese, nuts or seeds, olive oil, lemon juice, garlic clove and salt. Blend, stopping throughout to scrap down the sides, until the pesto is thick and smooth. If needed, add 1 tablespoon of water at a time until you reach your desired consistency. Set aside.
2. Cook the pasta and broccoli: In a large pot, boil the pasta according to package directions. During the last 2 minutes of the pasta’s cook time, blanch the broccoli by adding it directly to the pot with the pasta. Drain the pasta and broccoli in a strainer. Then, pour the pasta and broccoli into the empty pot, and toss with 1 cup of pesto until coated. Set aside.
3. Cook the shrimp: Heat 2 teaspoons of olive oil in a large pan over medium heat. In a medium bowl, season the shrimp with garlic powder. Add the seasoned shrimp to the preheated pan and sauté for 2 to 3 minutes on each side (until the shrimp turn pink and are fully cooked). Remove the shrimp from the pan and add them to the pot with the pesto pasta.
4. Sauté the tomatoes: In the same pan used to cook the shrimp, add a drizzle of olive oil (if needed) and add the cherry tomatoes, sautéing for 2 minutes until they’re slightly softened. Add the tomatoes to the pot with the pesto pasta.
5. Serve: Toss all ingredients (pasta, broccoli, shrimp and tomatoes) until everything is evenly coated in pesto. Garnish with extra pesto, Parmesan cheese and fresh basil. Alternatively, serve the pesto, pasta and broccoli, shrimp, and tomatoes separately so that each person can build their own plate.

1 shrimp pesto pasta serving (optional ingredients not included):

Calories: 400
Protein: 23 grams
Total carbohydrates: 52 grams
Dietary fiber: 7 grams
Total fat: 14 grams

Nutrition facts are an estimate and vary based on serving size.

If you’re wondering if pesto can be frozen, the answer is yes! This shrimp pesto pasta recipe makes an extra cup of pesto, so freeze it for up to 6 months to use in a future recipe.

Pesto can either be the star of a dish (like in this shrimp pesto pasta recipe) or used in other recipes to add more flavor. Try adding pesto to pizza, sandwiches, roasted veggies, meats and even soups.

Here are the frozen pesto directions:

1. Fill an ice cube tray with any extra pesto and freeze.
2. Once frozen, transfer the cubes to a freezer-safe container or bag.
3. When you’re ready to use the pesto, pull out as many frozen cubes as you need and thaw them in the fridge.

Getting kids involved in meal prep is a great way to teach them real-life skills and build their confidence and independence. Based on your child’s age and skill level, here are some ways they can help prepare the shrimp pesto pasta:

• Pack the spinach leaves in a measuring cup.
• Pick basil leaves off the stem and pack them in a measuring cup.
• Practice math skills by measuring ingredients.
• Tear the broccoli into bite-size pieces.
• Cut cherry tomatoes in half. For young kids, use a child-safe knife.

Here are some other great way kids as young as 2 can help in the kitchen:

• Ages 2 and 3: Rip lettuce, pour ingredients in a bowl, help bring empty cups and plates to and from the table
• Ages 4 and 5: All the above + help measure ingredients, wash produce, set and clear the table
• Ages 6 to 8: All the above + use a child-safe knife (with supervision) to cut produce, crack eggs, wipe the counters, sweep the floor, load the dishwasher
• Ages 9 to 12: All the above + plan a simple meal, learn knife skills, wash dishes, take out the trash
• Ages 13 and older: All the above + plan and prepare their own meal

You know your child best. Assign mealtime responsibilities based on their skills and abilities, as well as your comfort.

This recipe has been tested at the Children's Healthcare of Atlanta Kauffman Family Teaching Kitchen, located in the Center for Advanced Pediatrics. The Kauffman Family Teaching Kitchen offers interactive, hands-on cooking and nutrition classes for patients, their families and children in the community.

To learn more, email teachingkitchen@choa.org.