Mediterranean Shrimp Pasta with Dill Pesto & Garlic‑Roasted Tomatoes
This dish marries tender shrimp and al dente pasta with a bright, herby dill pesto, balanced by sweet garlic‑roasted cherry tomatoes. Light, flavorful, and satisfying, it’s perfect for a weeknight dinner or a dinner‑party centerpiece.
⏱ Time
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients
Garlic‑Roasted Tomatoes
2 cups cherry tomatoes, halved
3 cloves garlic, minced
2 tbsp olive oil
Salt & black pepper, to taste
Dill Pesto
1 cup fresh dill (lightly packed)
½ cup fresh parsley or basil
⅓ cup pine nuts (or walnuts)
½ cup Parmesan cheese, grated
2 garlic cloves
½ cup extra virgin olive oil
Juice of ½ lemon
Salt & black pepper, to taste
Pasta & Shrimp
12 oz (340 g) linguine (or spaghetti)
1 lb (450 g) large shrimp, peeled & deveined
1 tbsp olive oil
½ tsp paprika (optional, skip if you prefer non‑spicy)
½ tsp dried oregano
Zest of 1 lemon
Salt & black pepper, to taste
Garnish
Extra Parmesan cheese
Fresh dill sprigs
Lemon wedges
Instructions
1. Roast the Tomatoes
Preheat oven to 200°C (400°F).
On a baking sheet, toss cherry tomatoes with olive oil, garlic, salt, and pepper.
Roast for 15–18 minutes, until softened and slightly caramelized.
2. Make the Dill Pesto
In a food processor, combine dill, parsley, pine nuts, Parmesan, garlic, lemon juice, salt, and pepper.
Pulse until finely chopped.
With the motor running, drizzle in olive oil until smooth. Set aside.
3. Cook the Pasta
Bring a large pot of salted water to boil.
Cook pasta until al dente. Reserve ½ cup pasta water, then drain.
4. Cook the Shrimp
While pasta cooks, heat olive oil in a skillet over medium‑high heat.
Season shrimp with paprika, oregano, lemon zest, salt, and pepper.
Cook 2 minutes per side, until pink and opaque. Remove from heat.
5. Assemble the Dish
In the pasta pot, toss drained pasta with dill pesto, adding reserved pasta water a little at a time until creamy.
Gently fold in shrimp and roasted tomatoes.
6. Serve
Divide among plates, sprinkle with extra Parmesan, garnish with fresh dill, and serve with lemon wedges.
Notes & Tips
Nut‑free option: Use sunflower seeds or pumpkin seeds in place of pine nuts.
Cheese swap: Try crumbled feta for a tangier Mediterranean touch.
Make ahead: Roast tomatoes and prep pesto up to 1 day in advance.
Gluten‑free: Use brown rice pasta or chickpea pasta.
❓ frequently asked questions FAQ
Q: Can I serve this cold as a pasta salad?
Yes! Chill the pasta, toss with pesto, and fold in shrimp and roasted tomatoes just before serving.
Q: Can I use frozen shrimp?
Absolutely — just thaw, pat dry, and season before cooking.
Q: How long does it keep?
Best eaten fresh, but leftovers can be refrigerated in an airtight container up to 2 days.
Nutrition Information
Calories: ~470
Protein:32g
Carbohydrates: 45g
Fat: 20g
Fiber: 4g
Sugar: 5g