Add 1 tablespoon butter to large skillet.
Once melted, add the shrimp and cook until pink and cooked through, about 4-5 minutes.
Remove the shrimp from the pan and set aside.
Add the remaining tablespoon of butter to the pan along with the diced onion.
Cook until the onion is translucent, about 5 minutes.
Add the garlic and cook another minute.
Add the lemon zest, bone broth, water, and rigatoni pasta and stir to combine.
Bring the mixture to a boil, reduce the heat to medium-low, and cover. Let simmer for 10 minutes, until the broth is absorbed and the pasta is cooked. There might be a little broth that is still yet to be absorbed and that’s okay! It will thicken up as the rest of the ingredients are added.
Add the broccoli and stir to combine, cooking another few minutes until the broccoli is warmed through and the remaining broth is absorbed.
Add the pesto, cream, and Parmesan cheese, stirring to combine.
Return the shrimp to the pan.
Serve topped with additional Parmesan cheese.
Enjoy!