Shrimp Pesto Pasta with Broccoli (Paleo & AIP)

This Shrimp Pesto Pasta takes just 10 ingredients and about 20 minutes from fridge to table. An excellent AIP or Paleo weeknight dinner!

A few weeks ago, I shared an amazingly delicious, yet delightfully simple 2-Minute Paleo Kale Pesto recipe. Be sure to check out the post to see all the ways you can use it to add a boost of flavor to almost any meal, snack or side dish! Today, I’m showing you how you can use that super simple Paleo Kale Pesto to for a quick weeknight dinner – Shrimp Pesto Pasta!

This Shrimp Pesto Pasta is one of my favorite AIP weeknight dinners. It’s so easy, yet it’s super satisfying and flavorful. You could even make this for your family members who aren’t following AIP and no one would miss their gluten- and dairy-laden comfort food. Promise.

Let’s get started!

Equipment you will need

First, make sure you have this basic kitchen equipment on hand:

• Food processor – you will need this to make the kale pesto. You can also use a high-speed blender, if you’d like, or a smaller Nutribullet style blender. I prefer the slightly chunky texture the food processor gives the pesto.
• Stockpot – for boiling the pasta and broccoli
• Large skillet – for sautéing the shrimp and bringing the whole dish together

this recipe!

Shrimp Pesto Pasta Ingredients

This recipe requires just 10 ingredients for the whole thing – including the pesto!

For the AIP Kale Pesto, you will need:

• Organic baby kale – I love to just buy a container of organic baby kale to make this kale pesto recipe super quick and simple. Just dump the container in your food processor – no prep necessary. If you have fresh curly kale on hand, feel free to use that instead. Just be sure to wash it and remove the tough stems. Lacinato kale will also work, but is a tougher green, so the pesto texture may be a bit different.
• Garlic cloves – for a nutty, spicy kick
• Fresh lemon juice – for zip
• Nutritional yeast – for a savory, cheesy flavor that helps keep this kale pesto dairy free, as well as Paleo, AIP and Vegan
• Extra virgin olive oil – for a buttery flavor and consistency that ties the pesto together
• Sea salt – to make all the flavors shine

You may notice that the kale pesto recipe doesn’t have any nuts or seeds. That’s to keep the recipe AIP compliant, as well as provide a nut-free pesto option for those allergic to nuts. But don’t fret – I promise you won’t miss them! The flavor and texture of this kale pesto is so delicious, you’ll forget you ever even had pesto with nuts in it before.

For the Pasta, Shrimp and Broccoli, you will need:

• Jovial cassava fusilli – what’s Pesto Pasta without the pasta? I just love Jovial’s line of cassava pastas that are nut-free, corn-free, gluten-free, grain-free, AIP and Paleo friendly. It’s so nice to finally have an AIP-friendly pasta that actually tastes like pasta!
• Raw shrimp, peeled and deveined – a tasty and nutritious seafood.
• Broccoli – for a boost of color and nutrients.

How to make AIP Shrimp Pesto Pasta

For the AIP Kale Pesto:

Add all the kale pesto ingredients to a food processor and pulse until desired consistency is reached. Pause to scrape down the sides, as needed.

For the Pasta, Shrimp and Broccoli:

Cut the broccoli into small florets of roughly equal size and thaw the shrimp (if frozen).

Cook the cassava fusilli according to package directions. Boil on high, stirring frequently, for best texture.

While the pasta cooks, add avocado oil to a large skillet warmed over medium-high heat. Sauté the shrimp until opaque, about 5-7 minutes. Remove the skillet from the heat, leaving the shrimp in the skillet.

With 5 minutes remaining on the pasta, add the broccoli florets to the pasta water and continue to boil, stirring frequently, for 5 more minutes.

Drain the pasta and broccoli and add them to the skillet with the shrimp. Add the kale pesto and toss to coat. Serve hot.

How to store the leftovers

This Shrimp Pesto Pasta makes excellent leftovers. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I like to add a splash of water and a dash of salt to revive the flavors and texture, and then I pop it in the microwave for a minute or two, stirring halfway through. You can also warm leftovers in a skillet over medium heat for a few minutes, if you prefer.

Other recipes to try

If you loved this AIP Shrimp Pesto Pasta, try one of these other AIP recipes next:

Dairy Free Creamy Chicken & Mushroom Skillet (AIP)

AIP Kale Pesto Pasta with Chicken

Easy AIP Roasted Acorn Squash with Kale Pesto

If you enjoyed this Shrimp Pesto Pasta, I would love it if you would leave a star rating and review! And be sure to snap a photo of it and share it with me on Instagram by tagging @hurriedhealthnut and hashtagging it #hurriedhealthnut.

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