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
Scale
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.
