Description
Pistachio Pesto Shrimp Pasta: A Flavorful Dish
Ingredients
Scale
- 8 oz pasta (spaghetti, linguine, or your choice)
- 1 lb shrimp (peeled and deveined)
- 2 tablespoons olive oil (for cooking)
- Salt and pepper (to taste)
- Parmesan cheese (for serving, optional)
- 1 cup fresh basil leaves (packed)
- 1/2 cup shelled pistachios (unsalted)
- 1/4 cup grated Parmesan cheese (for flavor)
- 2 cloves garlic (minced)
- 1/4 cup olive oil (plus more for drizzling)
- Juice of 1 lemon (for brightness)
Instructions
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- In a food processor, combine the basil leaves, shelled pistachios, grated Parmesan cheese, minced garlic, lemon juice, salt, and pepper.
- Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Adjust seasoning to taste.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the shrimp with salt and pepper.
- Add the shrimp to the skillet and cook for about 2-3 minutes on each side, or until they are pink and opaque. Remove from heat.
- In the skillet with the cooked shrimp, add the drained pasta and pistachio pesto. Toss everything together, adding reserved pasta water a little at a time to achieve the desired sauce consistency.
- Serve the Pistachio Pesto Shrimp Pasta hot, drizzled with additional olive oil and topped with extra Parmesan cheese if desired.
Notes
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Pistachio Pesto Shrimp Pasta, Shrimp Pasta, Pesto Pasta