Description
This Pistachio Pesto Pasta with Shrimp is a flavorful twist on traditional pesto, using pistachios for a creamy, nutty base and pairing it with juicy, sautéed shrimp. It’s a quick and elegant meal perfect for weeknights or special occasions.
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 8 oz pasta (linguine or spaghetti)
- 1 cup fresh basil leaves
- 1/2 cup shelled pistachios
- 1/3 cup grated Parmesan cheese
- 1 clove garlic
- 1 tablespoon lemon juice
- 1/2 cup olive oil (for pesto)
- Salt and pepper to taste (for pesto)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a food processor, combine basil, pistachios, Parmesan, garlic, lemon juice, and a pinch of salt and pepper. Pulse until finely chopped.
- With the processor running, slowly add the olive oil until the pesto is smooth and creamy. Set aside.
- Season shrimp with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side, or until pink and opaque.
- In a large bowl, toss the cooked pasta with the pesto sauce until well coated.
- Top with the sautéed shrimp and serve warm. Optionally garnish with extra Parmesan and chopped pistachios.
Notes
- You can substitute pistachios with other nuts like walnuts or almonds if needed.
- Use high-quality olive oil for best flavor in the pesto.
- Make the pesto ahead of time and store it in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 2g
- Sodium: 420mg
- Fat: 36g
- Saturated Fat: 6g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 145mg
