Description
This easy and creamy pistachio pesto pasta with shrimp is a delightful dish combining the richness of homemade pistachio pesto with succulent, pan-seared shrimp. Ready in just 25 minutes, it’s a perfect weeknight meal that’s both flavorful and satisfying. The vibrant green pesto made from pistachios, fresh basil, garlic, and Parmesan cheese coats linguine or your pasta of choice, enhanced with a touch of lemon juice and optional red pepper flakes for a hint of spice.
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 tbsp)
- Salt and pepper (for seasoning the shrimp, about ½ tsp salt and ¼ tsp black pepper)
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 drizzling)
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
Additional Ingredients
- 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, about 8-10 minutes. Reserve ½ cup of the pasta cooking water before draining, then drain the pasta and set aside.
- Make the Pistachio Pesto: While the pasta cooks, combine the pistachios, fresh basil leaves, garlic cloves, and grated Parmesan cheese in a food processor. Pulse several times until the ingredients are finely chopped.
- Add Olive Oil and Seasonings: With the food processor running, slowly drizzle in ½ cup of extra-virgin olive oil until the mixture is smooth and creamy. Season the pesto with ½ teaspoon salt and ¼ teaspoon black pepper to taste, then set aside.
- Cook the Shrimp: Heat a drizzle of olive oil (about 1-2 tablespoons) in a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook for 1 to 2 minutes per side until they turn pink and opaque. Remove from heat.
- Toss Pasta with Pesto: Add the cooked pasta to a large bowl or return it to the pot. Toss the pasta with the pistachio pesto, adding reserved pasta water a little at a time until the sauce coats the pasta evenly and reaches desired consistency.
- Combine Shrimp and Finish: Gently fold the cooked shrimp into the pesto-coated pasta. Add lemon juice if desired to brighten the flavors.
- Serve: Divide the pasta and shrimp among plates. Garnish with extra Parmesan cheese and red pepper flakes if using. Serve immediately for the best flavor and texture.
Notes
- For the best pesto flavor, use fresh basil leaves and high-quality Parmesan cheese.
- Adjust pesto consistency by varying the amount of reserved pasta water added.
- Peeling and deveining shrimp beforehand saves time, but you can use pre-prepared shrimp to speed things up.
- Try substituting pistachios with walnuts or pine nuts if preferred.
- Add a squeeze of lemon juice to the pesto for extra brightness.
- If you like some heat, red pepper flakes are a perfect optional topping.
- This dish can be made gluten-free by using gluten-free pasta.
