Description
This Easy & Creamy Pistachio Pesto Pasta with Shrimp is a vibrant and flavorful dish combining the nutty richness of pistachios with fresh basil and garlic, tossed with perfectly cooked pasta and succulent shrimp. Ready in just 25 minutes, it’s an ideal weeknight meal that feels both luxurious and comforting.
Ingredients
Scale
Pasta
- 12 oz pasta (linguine, spaghetti, or penne)
Shrimp
- 1 lb shrimp (peeled and deveined)
- Salt (to season shrimp)
- Black pepper (to season shrimp)
- Olive oil (drizzle for cooking)
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 pesto: While the pasta cooks, add pistachios, basil, garlic, and Parmesan cheese to a food processor. Pulse until the ingredients are finely chopped.
- Make the pesto sauce: With the food processor running, slowly drizzle in the olive oil until the mixture forms a smooth and creamy pesto. Season with salt and black pepper to taste. Set the pesto aside.
- Cook the shrimp: Heat a drizzle of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and black pepper. Add the shrimp to the skillet and cook for 1–2 minutes per side, until the shrimp turn pink and opaque. Remove from the heat.
- Toss pasta with pesto: Add the cooked pasta to a large bowl or back into the pot. Toss it with the pistachio pesto, gradually adding reserved pasta water a little at a time until the sauce evenly coats the pasta.
- Combine shrimp and pasta: Gently fold the cooked shrimp into the pasta mixture. Add lemon juice if using, mixing lightly to combine.
- Serve: Serve the pistachio pesto pasta immediately, garnished with extra Parmesan cheese and red pepper flakes if desired for a touch of heat.
Notes
- For best flavor, use fresh basil and high-quality olive oil.
- Adjust the amount of pasta water to get the perfect sauce consistency.
- Shelled unsalted pistachios provide a cleaner flavor; toasted pistachios can be used for added depth.
- If you prefer, substitute shrimp with chicken or keep it vegetarian by omitting shrimp.
- Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days.
- For a nuttier taste, lightly toast the pistachios before blending.
- This recipe can be made gluten-free by using gluten-free pasta.
