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
Scale
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.
