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
Scale
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.
