Description
This Easy & Creamy Pistachio Pesto Pasta with Shrimp is a quick and flavorful dish combining tender shrimp, homemade pistachio pesto, and perfectly cooked pasta. Ready in just 25 minutes, it offers a delightful nutty twist on classic pesto, enhanced by fresh basil, garlic, and Parmesan cheese. Ideal for a weeknight dinner or a special occasion, this recipe balances creaminess and freshness with optional zesty lemon and a touch of heat from red pepper flakes.
Ingredients
Scale
Pasta and Shrimp
- 12 oz pasta (linguine, spaghetti, or penne)
- 1 lb shrimp (peeled and deveined)
- Olive oil (for cooking, about 1-2 tablespoons)
- Salt and black pepper (to season shrimp and pasta water)
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
Additional
- ½ cup reserved pasta water (as needed)
- 1 tbsp lemon juice (optional)
- Red pepper flakes (for garnish, optional)
Instructions
- Cook 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 before draining the pasta. Set pasta aside.
- Prepare Pistachio Pesto: In a food processor, combine pistachios, fresh basil leaves, garlic, and grated Parmesan cheese. Pulse until the ingredients are finely chopped.
- Add Olive Oil: With the food processor running, slowly drizzle in the extra-virgin olive oil until the pesto turns smooth and creamy. Season with salt and black pepper to taste, then set the pesto aside.
- Cook 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.
- Sauté Shrimp: Add shrimp to the hot skillet and cook for 1 to 2 minutes per side, until the shrimp are pink and opaque. Remove the skillet 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 well, incorporating reserved pasta water a little at a time until the sauce evenly coats the pasta.
- Combine Shrimp with Pasta: Gently fold the cooked shrimp into the pesto-coated pasta. If desired, stir in lemon juice to add brightness.
- Serve: Plate the pasta immediately. Garnish with extra grated Parmesan cheese and red pepper flakes if using, then enjoy your creamy pistachio pesto pasta with shrimp.
Notes
- You can substitute pistachios with pine nuts or walnuts for a different nutty flavor, though the classic pistachio pesto taste will differ.
- Reserve some pasta water to adjust the pesto sauce consistency; it helps the sauce cling to the pasta without thinning it too much.
- For a spicier dish, add more red pepper flakes or a dash of cayenne pepper to the pesto.
- This recipe works well with gluten-free pasta for a gluten-free version.
- Make sure shrimp are not overcooked to maintain their tenderness and juiciness.
