A pot, a pan, and a plan: This meal comes together just like that, with maximum ease and minimum effort. Succulent shrimp and bright broccoli combine with pasta and a creamy, cheesy pesto sauce, building up to forkfuls of filling flavor. Little muss or fuss, fantastic taste, and only a handful of pans to clean? This is the weeknight meal of dreams.
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander. Set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Cut broccoli into bite-sized pieces, if necessary.
Pat shrimp dry, and season with a pinch of pepper.
Sear the Shrimp
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.
Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Transfer shrimp to a plate.
Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to cook shrimp to medium-high heat and add 2 tsp. olive oil.
Add garlic, broccoli, peas, and ¼ tsp. salt to hot pan and stir occasionally until broccoli is tender, 3-5 minutes.
Finish the Dish
Add cream, pesto, half the cheese (reserve remaining for garnish), and half the pasta cooking water to pan. Bring to a simmer and stir occasionally until sauce is thickened, 2-3 minutes.
If needed, add remaining pasta water 1 Tbsp. a time until desired consistency is reached.
Stir in pasta, shrimp, ¼ tsp. salt, and a pinch of pepper.
Remove from burner.
Plate dish as pictured on front of card, garnishing with remaining cheese. Bon appétit!