If you are looking for a dish that combines vibrant freshness with a rich, comforting creaminess, the Easy & Creamy Pistachio Pesto Pasta with Shrimp Recipe is an absolute must-try. Imagine perfectly cooked pasta tangled in a luscious pistachio basil pesto, with plump, juicy shrimp adding just the right touch of savory sweetness. This recipe blends simple, wholesome ingredients into a dish that feels both elegant and effortlessly homey, making it a perfect weeknight dinner or a charming meal to impress guests without the fuss.
Ingredients You’ll Need
These ingredients are straightforward yet essential to build the fresh, creamy, and textured profile that defines the Easy & Creamy Pistachio Pesto Pasta with Shrimp Recipe. Each component plays a crucial role, from the bright basil to the crunchy pistachios, creating a balance of flavors and colors that make this meal outstanding.
- 12 oz pasta (linguine, spaghetti, or penne): Choose your favorite shape for the perfect sauce-hugging base.
- 1 lb shrimp (peeled and deveined): Offers a tender, protein-rich element that cooks quickly and absorbs the pesto’s flavors gracefully.
- 1 cup shelled unsalted pistachios: Adds a creamy, nutty richness and a slight crunch to the pesto.
- 2 cups fresh basil leaves: The star herb that lends brightness and that classic pesto aroma.
- 2 cloves garlic: Gives a savory punch that wakes up the taste buds and complements the nuts and cheese.
- ½ cup grated Parmesan cheese (plus more for serving): Brings a salty, umami depth that makes the sauce irresistibly creamy.
- ½ cup extra-virgin olive oil (plus more for cooking): Smooths everything out with its fruity, rich character, crucial for the pesto’s silky texture.
- ½ tsp salt (or to taste): Enhances all the other flavors subtly without overpowering.
- ¼ tsp black pepper: Adds a mild heat that rounds out the seasoning.
- ½ cup reserved pasta water (as needed): This starchy water is gold for loosening the pesto and helping it cling perfectly to the pasta.
- 1 tbsp lemon juice (optional): Adds a refreshing tang that brightens and balances the richness.
- Red pepper flakes (for garnish, optional): Adds a touch of heat and color, elevating the final presentation.
How to Make Easy & Creamy Pistachio Pesto Pasta with Shrimp Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Cook your pasta of choice until it is al dente, firm but tender to the bite. Before draining, make sure to reserve half a cup of the pasta water, as it’s going to be crucial in creating that luscious sauce consistency. Set the pasta aside once drained.
Step 2: Prepare the Pistachio Pesto
While the pasta cooks, it’s time to blend the star sauce. In a food processor, combine the pistachios, basil leaves, garlic cloves, and Parmesan cheese. Pulse these ingredients until they’re finely chopped but not completely pureed—you want a bit of texture to come through. With the processor running, slowly drizzle in the olive oil. Keep going until the mixture reaches a smooth and creamy texture. Season with salt and black pepper to your taste, then set this vibrant green pesto aside.
Step 3: Cook the Shrimp
Heat a drizzle of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then add them to the hot pan. Sauté them for one to two minutes on each side, just until they turn pink and opaque—overcooking will dry them out, and we want every bite juicy and tender. Remove the shrimp from heat and get ready to combine all elements.
Step 4: Combine Pasta and Pesto
Place the cooked pasta in a large bowl or back into the pot you used for boiling. Spoon in the creamy pistachio pesto and start tossing gently. Add the reserved pasta water a little at a time, stirring well until every strand of pasta is evenly coated with the smooth, fragrant pesto. This step ensures the sauce clings perfectly without being too thick or dry.
Step 5: Fold in the Shrimp and Finish
Gently fold the cooked shrimp into the pesto-coated pasta. If you’d like a bit of brightness, add the optional lemon juice now to lift the flavors. Give it one last gentle toss, and your dish is ready to serve!
How to Serve Easy & Creamy Pistachio Pesto Pasta with Shrimp Recipe
Garnishes
A generous sprinkle of extra Parmesan cheese on top adds an invitingly savory finish. If you enjoy a little heat, scatter some red pepper flakes for a subtle spicy kick and a pop of color. Fresh basil leaves can also be added to enhance the visual appeal and deepen the herbaceous aroma.
Side Dishes
This pasta pairs beautifully with a crisp green salad dressed in lemon vinaigrette or a simple tomato and mozzarella salad for a refreshing contrast. Garlic bread or crusty artisan bread helps to scoop up any leftover pesto sauce for a truly satisfying meal experience.
Creative Ways to Present
Serve this Easy & Creamy Pistachio Pesto Pasta with Shrimp Recipe in colorful bowls to make the vibrant green sauce pop visually. You can also try plating it in individual portions with a small nest of microgreens atop each plate for a restaurant-worthy presentation that’s both elegant and inviting.
Make Ahead and Storage
Storing Leftovers
Store any leftover pasta in an airtight container in the fridge for up to two days. The pesto will thicken over time, so keeping a bit of reserved pasta water or olive oil handy will help revive its creamy texture when reheating.
Freezing
Freezing this dish is best avoided because pesto’s bright flavors and texture don’t always hold up well when frozen and thawed. For best results, enjoy it fresh or refrigerate for a short period.
Reheating
When reheating, warm your pasta gently in a skillet over low heat. Add a splash of olive oil or reserved pasta water to loosen the sauce if it has thickened or dried. Avoid using a microwave as it can affect the shrimp’s texture and pesto’s vibrant color.
FAQs
Can I use other nuts instead of pistachios in this pesto?
Yes! While pistachios give a unique flavor and creaminess, you can substitute with pine nuts, walnuts, or even almonds. Each will bring its own character but toppings like pistachios contribute a signature nuttiness that is hard to beat.
Is this dish gluten-free?
This recipe uses traditional pasta, which contains gluten. However, you can easily swap in gluten-free pasta varieties to keep the dish gluten-free while enjoying all its delicious flavors.
Can I make the pesto ahead of time?
Absolutely! The pistachio pesto can be prepared a day ahead and stored in an airtight container in the fridge. If it thickens, just stir in a bit of olive oil to bring it back to a creamy consistency before using.
What’s the best way to cook shrimp for this recipe?
Cook shrimp quickly over medium-high heat with a little olive oil and simple seasoning. Cooking them just until pink and opaque ensures they stay tender and juicy, making the perfect addition to this creamy pasta.
Can I add other vegetables to the dish?
Definitely. Sautéed zucchini, cherry tomatoes, or asparagus tips mix beautifully with the pistachio pesto and shrimp for added color, texture, and nutrition.
Final Thoughts
I can’t recommend this Easy & Creamy Pistachio Pesto Pasta with Shrimp Recipe enough for anyone craving a fresh yet indulgent meal. It’s a beautiful blend of nutty, herby, and creamy flavors combined with juicy shrimp that’s guaranteed to satisfy every time. Whether it’s a busy weeknight or a leisurely weekend dinner, this dish comes together quickly, tastes incredible, and will definitely become one of your favorites.
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Easy & Creamy Pistachio Pesto Pasta with Shrimp Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Easy & Creamy Pistachio Pesto Pasta with Shrimp is a flavorful and vibrant dish combining tender shrimp with a rich, homemade pistachio basil pesto. Ready in just 25 minutes, it’s perfect for a quick weeknight dinner that feels gourmet, featuring fresh herbs, crunchy pistachios, and classic Parmesan cheese for a delightful Italian-inspired meal.
Ingredients
Pasta
- 12 oz pasta (linguine, spaghetti, or penne)
Shrimp
- 1 lb shrimp (peeled and deveined)
- Salt (to taste)
- Black pepper (to taste)
- Olive oil (for cooking, about 1 tbsp)
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 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 before draining the pasta. Set the drained pasta aside.
- Prepare the Pistachio Pesto: While the pasta cooks, add the shelled pistachios, fresh basil leaves, garlic cloves, and grated Parmesan cheese into a food processor. Pulse until the ingredients are finely chopped, creating a coarse mixture.
- Add Olive Oil and Season: With the food processor running, slowly drizzle in the extra-virgin olive oil until the mixture becomes smooth and creamy. Season the pesto with ½ tsp salt and ¼ tsp black pepper, adjusting 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 peeled and deveined shrimp with salt and pepper. Place the shrimp in the skillet and cook for 1–2 minutes on each side until they turn pink and opaque. Remove the shrimp 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 add reserved pasta water, a little at a time, to loosen the sauce and ensure it coats the pasta evenly.
- Combine Shrimp and Add Lemon: Gently fold the cooked shrimp into the pasta and pesto mixture. If desired, add 1 tablespoon of lemon juice to brighten flavors.
- Serve: Serve the pasta immediately, garnished with extra grated Parmesan cheese and a sprinkle of red pepper flakes if you like a bit of heat.
Notes
- Use any pasta shape you prefer such as linguine, spaghetti, or penne.
- For extra flavor, toast the pistachios lightly before adding to the food processor.
- Adjust the consistency of the pesto by adding more olive oil or pasta water as needed.
- Lemon juice is optional but adds a nice brightness to the dish.
- Red pepper flakes provide a spicy kick; omit if you prefer a milder taste.
- Leftover pesto can be stored in an airtight container in the fridge for up to 3 days.
