Easy Pesto Pasta with Shrimp and Broccolini

overhead view of a bowl of shrimp and broccoli pesto pasta almondine with a black serving fork in it..

This easy pesto pasta with shrimp and broccolini is made in just 20 minutes with one pot and 6 ingredients. It's perfect for weeknight dinners! (vegetarian and gluten-free options)


  • 1/2 cup slivered almonds
  • 1 bunch broccolini (or 1 small head broccoli)
  • 1 lb shrimp, peeled and deveined
  • 8 oz whole grain spaghetti (half a standard box)
  • 3/4 cup pesto (try my carrot top pesto!)
  • 1/2 cup freshly shaved parmesan cheese


  1. Heat oven to 400°F. Spread almonds into a single layer on a baking sheet. Toast for 5 minutes, watching carefully so that they don't burn. Remove from oven.
  2. Fill a large pot with water and bring to a boil. Add 1/2 tsp salt.
  3. Meanwhile, cut broccolini into 1-inch pieces.
  4. Add pasta to boiling water and boil according to package directions, or 8-10 minutes.
  5. Add broccolini and shrimp to the water during the last 3 minutes of cooking. Continue boiling until shrimp is pink and cooked through.
  6. Drain, reserving 1 cup of cooking water.
  7. Place pasta, shrimp and broccolini back into the pot. Add the pesto and gently toss, adding pasta cooking water as needed to create a shiny sauce. Turn the heat on low, if needed. 
  8. Plate pasta and top with toasted almonds and freshly grated parmesan.


  • If you can't find broccolini, you can use regular broccoli (fresh or frozen).
  • For vegetarian, omit the shrimp.
  • For gluten-free, use you favorite gluten-free spaghetti noodles.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: easy pesto pasta with shrimp and broccoli, one pot shrimp and broccoli pesto pasta