pistachio pesto pasta with shrimp
Recipes
Fish & Seafood
Pistachio Pesto Pasta with Shrimp
This pistachio pesto pasta with shrimp begins with a basil-pistachio pesto—you are likely familiar with pesto made with pine nuts, but pesto is very flexible, and you can use almost any nut.
Ingredients
- 2 tablespoons raw pistachios, without shells
- 1 1/2 cups fresh basil leaves
- 1/2 cup grated parmesan cheese
- 1/3 cup olive oil
- 1 garlic clove, peeled
- 1/4 teaspoon salt (optional)
- freshly-squeezed lemon juice to taste
- pasta
- 14 1/2 ounces fusilli pasta
- 1 pound peeled and deveined raw shrimp
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon freshly ground black pepper
Directions
- For pesto, place a skillet over medium-high heat, and toast pistachios until fragrant, tossing frequently, about 1 minute. Remove pistachios to a plate to cool completely, about 10 minutes.
- Combine pistachios, basil, Parmesan cheese, olive oil, and garlic in a blender or food processor and purée until smooth. Season to taste with salt and lemon juice.
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Reserve 1 tablespoon pasta water; drain.
- Gently stir 1/4 cup pesto into pasta with a slotted spoon.
- Add shrimp, garlic powder, salt, and black pepper to a bowl. Toss to thoroughly coat shrimp in seasonings.
- Heat a large skillet over medium heat. Add butter; once melted, add shrimp to the skillet in a single even layer. Cook shrimp on one side until seared, 2 to 3 minutes. Flip shrimp and cook until shrimp is seared, pink, and opaque, 2 to 3 minutes more.
- Add shrimp to pasta. Add reserved pasta water if needed to thin sauce, and serve.
