If you are on the lookout for a dish that is as delightful to the palate as it is quick to whip up, this Easy & Creamy Pistachio Pesto Pasta with Shrimp Recipe is sure to become one of your go-to favorites. Bursting with fresh basil, nutty pistachios, and succulent shrimp, this recipe balances creamy textures and vibrant flavors effortlessly. It’s perfect for weeknight dinners or when you want to impress without spending hours in the kitchen. Trust me, every bite feels like a comforting hug wrapped in layers of indulgent goodness.
Ingredients You’ll Need
These ingredients are simple yet essential, each bringing its own unique magic to the table. From the freshness of basil to the crunch of pistachios, every element layers the dish with texture and flavor.
- 12 oz pasta (linguine, spaghetti, or penne): Choose your favorite shape for the perfect bite and to soak up the creamy pesto sauce.
- 1 lb shrimp (peeled and deveined): Provides delicious protein and a sweet, tender bite that pairs beautifully with the pesto.
- 1 cup shelled unsalted pistachios: Adds a nutty flavor and a subtle crunch that elevates the traditional pesto.
- 2 cups fresh basil leaves: The heart of the pesto, bringing a bright, fragrant note that is utterly refreshing.
- 2 cloves garlic: Offers just the right amount of savory depth and aroma.
- ½ cup grated Parmesan cheese: Adds a salty, creamy richness that ties everything together; save a little for sprinkling on top.
- ½ cup extra-virgin olive oil: Essential for blending the pesto into a luscious, smooth sauce and for cooking the shrimp.
- ½ tsp salt (or to taste): Enhances all the vibrant flavors in the dish without overpowering them.
- ¼ tsp black pepper: Adds a mild heat that balances the richness of the pesto.
- ½ cup reserved pasta water (as needed): Helps loosen the pesto sauce so it coats the pasta beautifully.
- 1 tbsp lemon juice (optional): Brightens the dish with a hint of citrusy freshness that lifts all the flavors.
- Red pepper flakes (for garnish, optional): For those who love a bit of heat with their pasta.
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 boil. Cook your pasta until al dente—this ensures a perfect, slightly firm texture that gives the pesto a lovely surface to cling to. Don’t forget to reserve half a cup of the pasta water before draining, as it’s a secret ingredient that will help create that silky sauce we all crave.
Step 2: Prepare the Pistachio Pesto
While your pasta is boiling, toss the pistachios, fresh basil, garlic, and Parmesan cheese into a food processor. Pulse everything until it’s finely chopped—this is where the magic begins. Then, with the processor running, slowly drizzle in the olive oil until your pesto turns smooth and creamy. Season with salt and pepper to find your perfect balance. Setting this aside allows all the flavors to meld beautifully.
Step 3: Cook the Shrimp
Heat a splash of olive oil in a skillet over medium-high heat. Season your shrimp generously with salt and pepper for that extra layer of flavor. Sear the shrimp for 1 to 2 minutes on each side, just until they turn pink and opaque. This quick cooking method keeps them tender and juicy—exactly how shrimp should be enjoyed.
Step 4: Combine Pasta, Pesto, and Shrimp
Place the cooked pasta into a large bowl or back in the pot. Toss the pasta with the luscious pistachio pesto, adding reserved pasta water bit by bit to ensure every strand is coated in that creamy sauce. Gently fold in the cooked shrimp for a perfect marriage of textures and taste. If you love a bit of tang, stir in a tablespoon of fresh lemon juice—it’s a game changer.
Step 5: Serve Immediately
Serve your gorgeous creation straight away. Top with extra Parmesan cheese and a sprinkle of red pepper flakes if you like a touch of heat. This dish tastes best fresh, while the pesto is silky and the shrimp perfectly tender.
How to Serve Easy & Creamy Pistachio Pesto Pasta with Shrimp Recipe
Garnishes
Simple garnishes like freshly grated Parmesan and red pepper flakes instantly elevate this dish without overwhelming its delicate flavors. A few torn basil leaves scattered on top add a pop of color and a fresh herbal note that feels like a finishing touch from the garden.
Side Dishes
Pair this pasta with a crisp green salad tossed in a light vinaigrette to balance the richness of the pesto. Garlic bread or a crusty baguette is also a great choice to mop up any extra sauce, making every bite just as enjoyable as the last.
Creative Ways to Present
For a stunning presentation, serve the pasta in individual shallow bowls, twirling the noodles into neat nests to showcase the vibrant green pesto and shrimp perched on top. Adding a few whole pistachios or lemon wedges on the side adds a rustic charm and invites your guests to customize their experience.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Because pesto can dull with storage, it’s best to keep it separate from the pasta if you plan to save some for later, then combine just before reheating.
Freezing
Freezing the complete dish is not ideal, as the creamy pesto and shrimp textures may suffer. However, you can freeze the pistachio pesto sauce alone by transferring it to an airtight container or ice cube tray, keeping it fresh for up to a month. Defrost in the fridge before use.
Reheating
When reheating, do so gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce and prevent the shrimp from overcooking. Avoid the microwave if you want to keep the texture just right and the flavors vibrant.
FAQs
Can I use other nuts besides pistachios in this pesto?
Absolutely! While pistachios give a unique flavor and color, you can swap them with walnuts, almonds, or even pine nuts for a different but still delicious twist.
Is it okay to use frozen shrimp for this recipe?
Yes, just make sure to thaw and pat them dry completely before cooking to avoid excess water and ensure a nice sear.
Can this dish be made vegetarian?
Definitely. Simply omit the shrimp and consider adding roasted vegetables or mushrooms to keep it hearty and satisfying.
What pasta type works best for this recipe?
Linguine, spaghetti, or penne are all excellent choices because they hold the creamy pesto well, but feel free to use your preferred pasta shape.
How spicy is this dish?
The recipe itself is mild, but you can add red pepper flakes to your taste to give it as much heat as you love.
Final Thoughts
Now that you have the scoop on this Easy & Creamy Pistachio Pesto Pasta with Shrimp Recipe, I hope you’re as excited as I am to bring this vibrant and flavorful dish to your table. It’s a true celebration of simple ingredients coming together in perfect harmony, making every mealtime feel special. Give it a try soon—you might just find yourself making it again and again!
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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 vibrant and flavorful dish that combines tender pasta with a luscious pistachio pesto and succulent sautéed shrimp. Ready in just 25 minutes, it’s perfect for a quick yet elegant weeknight dinner or a special occasion meal. The pesto’s creamy texture and nutty flavor are enhanced by fresh basil and Parmesan, complemented beautifully by the light citrusy hint of lemon juice and a touch of heat from optional red pepper flakes.
Ingredients
Pasta and Shrimp
- 12 oz pasta (linguine, spaghetti, or penne)
- 1 lb shrimp (peeled and deveined)
- Salt (for pasta water and seasoning)
- Black pepper (to taste)
- Olive oil (for cooking, about 2-3 tablespoons)
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. Add the pasta and cook according to package instructions until al dente. Before draining, reserve ½ cup of pasta water. Then drain pasta and set aside.
- Prepare the Pistachio Pesto: While the pasta cooks, combine pistachios, fresh basil leaves, garlic cloves, and Parmesan cheese in a food processor. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy. Season with salt and black pepper to your taste. Set pesto aside.
- Sauté the Shrimp: Heat a drizzle of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add shrimp to the skillet and cook for 1 to 2 minutes per side, just until they turn pink and opaque. Remove from heat once cooked.
- Toss Pasta with Pesto: Place the cooked pasta in a large bowl or return it to the pot. Add the pistachio pesto and toss well, adding the reserved pasta water a little at a time until the sauce evenly coats the pasta and reaches the desired consistency.
- Combine with Shrimp and Finish: Gently fold the cooked shrimp into the pesto-coated pasta. If desired, add lemon juice for a fresh, bright flavor. Toss lightly to combine everything.
- Serve: Plate the pasta immediately. Garnish with extra grated Parmesan cheese and a sprinkle of red pepper flakes if you like a bit of heat. Enjoy your flavorful pistachio pesto pasta with shrimp!
Notes
- You can substitute shrimp with chicken or keep it vegetarian by omitting seafood.
- For a nuttier flavor, lightly toast the pistachios before adding to the food processor.
- Use freshly grated Parmesan for the best taste and texture.
- If you prefer a thinner sauce, add more reserved pasta water until you reach the desired consistency.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop.
- Lemon juice is optional but adds a lovely brightness that balances the richness of the pesto.
