Cauliflower Pesto Pasta with Broccoli and Tomatoes

This recipe has a ridiculously long and boring name.  I'm not usually a big fan of pesto, but this is pretty tasty because you add stuff to the pesto, so basil is not the only flavor going on.

Cauliflower Pesto Pasta with Broccoli and Tomatoes

8 oz. frozen cauliflower -- steamed
1/2 Tbsp. lemon juice
1 tsp. salt -- divided
1/4 cup water
1 box shell macaroni -- cooked, reserve 3/4 cup water
2 Tbsp. oil -- divided
12 oz. shrimp -- peeled and deveined
1 pint grape tomatoes
1 lb. frozen broccoli
1 (6.5 oz.) jar pesto
1/4 tsp. pepper
Parmesan

In a blender, combine cauliflower, lemon juice, 1/2 tsp. salt, and 1/4 cup water. Puree until smooth. Set aside. In a large skillet, sauté shrimp in 1 Tbsp. oil until done. Remove from skillet. In remaining oil, sauté tomatoes until they start to burst. Add broccoli, cauliflower, pesto, 1/2 tsp. salt, and pepper. Heat through. Add shrimp and pasta. Serve with Parmesan.