Description
This easy and creamy pistachio pesto pasta with shrimp is a delightful twist on traditional pesto dishes. Combining the nutty flavor of pistachios with fresh basil, garlic, and Parmesan cheese, this pasta is tossed in a luscious homemade pesto sauce and topped with perfectly sautéed shrimp. Ready in just 25 minutes, it’s a quick and satisfying meal ideal for weeknights or casual dinners.
Ingredients
Scale
Pasta and Shrimp
- 12 oz pasta (linguine, spaghetti, or penne)
- 1 lb shrimp (peeled and deveined)
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
Other
- 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, drain the pasta, and set it aside.
- Prepare the Pesto Mixture: While the pasta cooks, combine the pistachios, fresh basil leaves, garlic, and grated Parmesan cheese in a food processor. Pulse until the ingredients are finely chopped.
- Make the Pesto Sauce: With the food processor running, slowly drizzle in the extra-virgin olive oil until the mixture turns into a smooth and creamy pesto. Season with salt and black pepper to taste, then 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. Add the shrimp to the skillet and cook for about 1 to 2 minutes per side, until they turn pink and opaque. Remove from heat.
- Toss Pasta with Pesto: Place the cooked pasta into a large bowl or back into the pot. Toss it with the prepared pistachio pesto, adding the reserved pasta water a little at a time to evenly coat the pasta with the sauce.
- Add the Shrimp and Finish: Gently fold the cooked shrimp into the pesto-coated pasta. Stir in lemon juice, if using, to add brightness.
- Serve: Serve the pasta immediately, topped with extra grated Parmesan cheese and a sprinkle of red pepper flakes if desired for a touch of heat.
Notes
- You can substitute pistachios with walnuts or pine nuts if preferred.
- Reserve pasta water is key to achieving the perfect sauce consistency—use it gradually.
- For a dairy-free option, omit Parmesan cheese or substitute with nutritional yeast.
- Adjust red pepper flakes according to your preferred spice level.
- To save time, use pre-cooked shrimp but add it at the end just to warm through.
