Description
This Easy & Creamy Pistachio Pesto Pasta with Shrimp is a delightful and quick meal that combines tender shrimp with a rich, homemade pistachio pesto. Made with fresh basil, garlic, Parmesan cheese, and olive oil, the pesto is both creamy and flavorful, perfectly coating linguine or your favorite pasta. Ready in just 25 minutes, this recipe is ideal for a weeknight dinner or a casual gathering, offering a unique twist on traditional pesto pasta with nutritious pistachios and succulent shrimp.
Ingredients
Scale
For the Pasta and Shrimp
- 12 oz pasta (linguine, spaghetti, or penne)
- 1 lb shrimp (peeled and deveined)
- Olive oil for cooking (about 1 tbsp)
- Salt and black pepper to taste
For the Pistachio Pesto
- 1 cup shelled unsalted pistachios
- 2 cups fresh basil leaves
- 2 cloves garlic
- ½ cup grated Parmesan cheese (plus extra for serving)
- ½ cup extra-virgin olive oil (plus extra 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. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
- Prepare the Pistachio Pesto: While the pasta cooks, add pistachios, basil leaves, garlic, and Parmesan cheese to a food processor. Pulse until the ingredients are finely chopped, then, with the processor running, slowly drizzle in the olive oil until the pesto becomes smooth and creamy. Season with salt and black pepper to taste and set 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, then add them to the skillet. Cook for 1 to 2 minutes on each side until the shrimp are pink and opaque. Remove from heat.
- Toss Pasta with Pesto: Place the cooked pasta in a large bowl or back into the pot. Add the pistachio pesto and toss together, gradually adding reserved pasta water to help the sauce evenly coat the pasta.
- Add Shrimp and Finish: Gently fold the cooked shrimp into the pasta and pesto mixture. Add lemon juice if using, for a fresh, zesty finish.
- Serve: Serve immediately, garnished with extra Parmesan cheese and red pepper flakes if desired for a little heat.
Notes
- Use fresh basil for the best flavor in your pesto.
- Reserve pasta water to adjust pesto consistency to your liking.
- Cook shrimp just until pink to avoid toughness.
- Lemon juice is optional but adds a nice brightness to the dish.
- Red pepper flakes add a subtle heat but can be omitted for a milder taste.
- Can be made with gluten-free pasta for dietary restrictions.
