If you are craving a dish that combines fresh flavors with a luscious texture, the Easy & Creamy Pistachio Pesto Pasta with Shrimp Recipe is about to become your new go-to. This delightful meal balances the nuttiness of pistachios with the brightness of fresh basil and garlic, all swirled into a velvety pesto. Plump, juicy shrimp add a satisfying protein punch, while al dente pasta provides the perfect vehicle to soak up every bit of that luscious sauce. It’s vibrant, comforting, and honestly, pretty irresistible whether you’re making a weeknight dinner or impressing friends at the table.
Ingredients You’ll Need
Getting this recipe right is all about simple, fresh ingredients that each bring their own magic to the table. From the fresh basil leaves that give it that garden-fresh aroma to the rich Parmesan cheese that melts into creamy indulgence, every component is essential for creating the perfect flavor and texture harmony.
- 12 oz pasta (linguine, spaghetti, or penne): Choose your favorite shape—each holds the pesto beautifully and offers a slightly different eating experience.
- 1 lb shrimp (peeled and deveined): Fresh or thawed shrimp cook quickly and add a tender, briny contrast to the creamy pesto.
- 1 cup shelled unsalted pistachios: The star nut in this recipe, pistachios provide a unique earthy crunch and buttery depth.
- 2 cups fresh basil leaves: Bright and aromatic, basil is key to that classic pesto flavor.
- 2 cloves garlic: Just enough to add a punch of savory warmth without overpowering the dish.
- ½ cup grated Parmesan cheese (plus more for serving): This adds savory richness and helps thicken the pesto into a luscious sauce.
- ½ cup extra-virgin olive oil (plus more for cooking): Use good quality oil to create a smooth, creamy texture and balanced flavor.
- ½ tsp salt (or to taste): Enhances all the flavors and balances the pesto’s richness.
- ¼ tsp black pepper: A subtle heat that brightens the overall taste.
- ½ cup reserved pasta water (as needed): This starchy water helps emulsify the pesto and coats the pasta perfectly.
- 1 tbsp lemon juice (optional): Adds a fresh zip that cuts through the creaminess beautifully.
- Red pepper flakes (for garnish, optional): For those who enjoy a little kick, these add color and a gentle spicy heat.
How to Make Easy & Creamy Pistachio Pesto Pasta with Shrimp Recipe
Step 1: Cook the Pasta to Perfection
Start by bringing a large pot of salted water to a boil. Salt is crucial here because it seasons the pasta from the inside out. Cook your chosen pasta according to the package instructions until just al dente—firm to the bite but fully cooked. Be sure to reserve about half a cup of that starchy pasta water before draining, as this will be a secret ingredient for your sauce’s silky texture.
Step 2: Prepare the Pistachio Pesto
While the pasta is boiling, grab a food processor and add the pistachios, fresh basil leaves, garlic cloves, and grated Parmesan cheese. Pulse everything until it’s finely chopped but not yet smooth. Next, with the processor running, slowly drizzle in the olive oil to create a creamy and luscious pesto. Finish by seasoning with salt and black pepper to your taste. This step is where the Easy & Creamy Pistachio Pesto Pasta with Shrimp Recipe really shines — a vibrant, nutty pesto ready to elevate your pasta.
Step 3: Cook the Shrimp
Heat a drizzle of olive oil in a large skillet over medium-high heat. Season the peeled and deveined shrimp with a pinch of salt and pepper. Add them to the pan and cook for 1 to 2 minutes per side until they turn pink and opaque. This quick cooking keeps the shrimp tender and juicy without drying them out.
Step 4: Combine Pasta and Pesto
Place the cooked pasta in a large bowl or back into the cooking pot. Toss it with the pistachio pesto, stirring gently while adding reserved pasta water a little at a time. The starchy water loosens the pesto, creating a silky coating that clings beautifully to every strand or piece of pasta.
Step 5: Fold in the Shrimp and Finish
Gently fold the cooked shrimp into the pesto-coated pasta, ensuring each bite has a perfect balance of pesto and tender shrimp. If you love a citrus note, stir in a tablespoon of fresh lemon juice — it adds brightness and lifts the overall dish. Serve immediately with an extra sprinkle of Parmesan cheese and a pinch of red pepper flakes, if you like a gentle heat.
How to Serve Easy & Creamy Pistachio Pesto Pasta with Shrimp Recipe
Garnishes
Fresh basil leaves or a scattering of chopped pistachios add a lovely textural contrast and a pop of green vibrance. A few more shavings of Parmesan cheese on top boost that cheesy, savory appeal, while red pepper flakes bring just enough warmth to keep things exciting without overpowering the delicate flavors.
Side Dishes
This pistachio pesto pasta pairs wonderfully with light, crisp salads. Think a simple arugula salad with a lemon vinaigrette or a fresh tomato and cucumber salad dressed with olive oil and herbs. Garlic bread or a warm, crusty loaf is also a fantastic addition to sop up every last bit of creamy sauce.
Creative Ways to Present
For a special touch, serve the pasta in shallow bowls, garnished with whole pistachios and basil sprigs. You can even create mini pesto shrimp skewers on the side for a fun appetizer pairing. Wrapping a prosciutto slice around shrimp before cooking adds a savory twist that impresses at dinner parties.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the pasta and shrimp separately in airtight containers in the refrigerator to keep flavors and textures fresh. The pesto-coated pasta can become dense if stored too long with the shrimp mixed in.
Freezing
Pesto pasta with shrimp doesn’t freeze well due to the delicate texture of shrimp and the creamy sauce, which may separate when thawed. It’s best to enjoy this dish fresh or refrigerate for up to two days.
Reheating
When reheating, warm the pasta gently in a skillet over low heat, adding a splash of olive oil or reserved pasta water to loosen the sauce. Avoid using a microwave if possible, as this can toughen the shrimp. The goal is to warm through without drying out any component.
FAQs
Can I substitute the shrimp for chicken or tofu?
Absolutely! Grilled or sautéed chicken breast or crispy tofu cubes work beautifully as protein alternatives while maintaining the dish’s creamy, nutty character.
Is pistachio pesto gluten-free?
Yes! As long as you use gluten-free pasta options, such as rice or corn pasta, this recipe is naturally gluten-free.
How can I make the pesto nuttier or more vibrant?
Lightly toast the pistachios before blending to deepen their flavor, and always use fresh basil to keep the pesto bright and aromatic.
Can I prepare the pesto in advance?
You can! Make the pistachio pesto up to two days ahead and store it in an airtight container with a thin layer of olive oil on top to prevent browning.
What if I don’t have a food processor?
No worries. You can finely chop the pistachios, garlic, and basil by hand and then whisk in the olive oil and Parmesan until smooth, though it will take a bit more time and elbow grease.
Final Thoughts
There’s something so satisfying about making the Easy & Creamy Pistachio Pesto Pasta with Shrimp Recipe that feels both special and totally doable. The fresh, vibrant pesto paired with tender shrimp and perfectly cooked pasta creates a dish that’s bright, indulgent, and full of heart. Whether you’re cooking for yourself or a crowd, this recipe promises rave-worthy flavors that will keep everyone asking for seconds. Give it a try—you might just discover your new favorite pasta dinner!
Print
Easy & Creamy Pistachio Pesto Pasta with Shrimp Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Easy & Creamy Pistachio Pesto Pasta with Shrimp is a delightful twist on classic pesto pasta, featuring a rich and nutty pistachio pesto combined with tender, perfectly cooked shrimp. Ready in just 25 minutes, this vibrant dish is perfect for a quick weeknight dinner or an impressive weekend meal.
Ingredients
Pasta and Shrimp
- 12 oz pasta (linguine, spaghetti, or penne)
- 1 lb shrimp (peeled and deveined)
- Olive oil for cooking
- Salt and black pepper, to taste
Pistachio Pesto
- 1 cup shelled unsalted pistachios
- 2 cups fresh basil leaves
- 2 cloves garlic
- ½ cup grated Parmesan cheese (plus more for serving)
- ½ cup extra-virgin olive oil (plus more for cooking)
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ½ cup reserved pasta water (as needed)
- 1 tbsp lemon juice (optional)
- Red pepper flakes (for garnish, optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set the pasta aside.
- Prepare the Pistachio Pesto: While the pasta cooks, add pistachios, fresh basil leaves, garlic, and grated Parmesan cheese to a food processor. Pulse until ingredients are finely chopped. With the processor running, slowly drizzle in the extra-virgin olive oil until the pesto becomes smooth and creamy. Season with salt and black pepper to taste, then set the pesto aside.
- Cook the Shrimp: Heat a drizzle of olive oil in a large skillet over medium-high heat. Season the peeled and deveined shrimp with salt and pepper. Add the shrimp to the skillet and cook for 1–2 minutes per side, just until they turn pink and opaque. Remove the skillet from heat.
- Toss Pasta with Pesto: Place the cooked pasta in a large bowl or return it to the pot. Toss with the prepared pistachio pesto, adding the reserved pasta water a little at a time to help the sauce evenly coat the pasta.
- Combine Shrimp and Final Touches: Gently fold the cooked shrimp into the pesto-coated pasta. If using, add lemon juice to brighten the flavors. Serve immediately, topped with extra grated Parmesan cheese and a sprinkle of red pepper flakes for a bit of heat, if desired.
Notes
- To shell pistachios easily, consider buying unsalted shelled pistachios to save prep time.
- Use pasta water gradually to achieve the perfect sauce consistency without making it too watery.
- Lemon juice is optional but adds a fresh, bright note to the dish.
- Red pepper flakes add a subtle kick but can be omitted for a milder version.
- For a gluten-free option, substitute the pasta with gluten-free pasta varieties.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid overcooking the shrimp.
