10/23/2026
4 Ingredient Friday š¤
Orecchiette + shrimp + broccoli + pesto = a cozy pasta night thatās ready in about 20 minutes.
The trick is to toss the broccoli right into the pasta pot for the last few minutes, so you have fewer dishes to wash. The little āearā shape of orecchiette catches all that pesto, and the shrimp keeps you full with plenty of protein.
Want to make it extra? Top it with parmesan, red pepper flakes or a squeeze of lemon. Orecchiette with Shrimp, Pesto & Broccoli
Serves 4 | Ready in about 20 minutes
Ingredients:
12 oz orecchiette pasta
1 lb frozen raw shrimp, peeled and deveined
4 cups broccoli florets (fresh or frozen)
Ā½ cup jarred basil pesto
Freebies: 1 tbsp olive oil, salt
Instructions:
Thaw the shrimp by running cold water over them in a colander for about 5 minutes. Pat dry.
Bring a large pot of salted water to a boil and cook the orecchiette according to the package directions.
During the last 3 minutes of cooking, add the broccoli to the pasta pot. Save about Ā½ cup of pasta water, then drain.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Cook the shrimp for 2 to 3 minutes per side, until pink and opaque.
Add the pasta and broccoli to the skillet. Stir in the pesto with a splash of the reserved pasta water until everything is coated. Season with salt to taste.
