If you are craving something fresh, flavorful, and utterly satisfying, this Easy & Creamy Pistachio Pesto Pasta with Shrimp Recipe will quickly become your new go-to. The vibrant green of pistachio and basil pesto combined with succulent shrimp and perfectly cooked pasta creates a dish that tastes like summer on a plate. Not only does this meal come together in a flash, but it also delivers that rich, creamy texture without the heaviness, making it ideal for any weeknight dinner or casual get-together with friends. Once you try this recipe, you’ll wonder how you ever enjoyed pasta without this luscious pistachio twist.
Ingredients You’ll Need
This recipe shines because of its simple but carefully chosen ingredients. Each one plays a vital role, contributing to the creamy texture, bright flavors, or savory depth that makes the dish pop. From the crunchy pistachios to the tender shrimp and fresh basil, get ready for a harmonious blend of tastes and colors.
- 12 oz pasta (linguine, spaghetti, or penne): Choose your favorite shape; the pasta serves as the perfect base to soak up the pistachio pesto.
- 1 lb shrimp (peeled and deveined): Quick-cooking and tender, shrimp adds protein and a lovely briny flavor.
- 1 cup shelled unsalted pistachios: The star ingredient for that nutty, creamy pesto with a beautiful green hue.
- 2 cups fresh basil leaves: Essential for freshness and that classic pesto aroma.
- 2 cloves garlic: Adds a sharp, savory note that balances the dish perfectly.
- ½ cup grated Parmesan cheese (plus more for serving): Brings a salty, nutty richness that deepens the flavor.
- ½ cup extra-virgin olive oil (plus more for cooking): Creates the silky texture and helps bind the pesto together.
- ½ tsp salt (or to taste): Enhances all the flavors without overpowering.
- ¼ tsp black pepper: Adds a gentle warmth for balance.
- ½ cup reserved pasta water (as needed): Helps loosen the pesto sauce so it clings perfectly to the pasta.
- 1 tbsp lemon juice (optional): A splash of brightness to lift the whole dish.
- Red pepper flakes (for garnish, optional): A dash of heat for those who like a little kick.
How to Make Easy & Creamy Pistachio Pesto Pasta with Shrimp Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Adding salt is crucial as it seasons the pasta from within and enhances all the ingredients later on. Drop in your pasta of choice and cook it until al dente, which means it still has a slight bite to it — this texture will hold up beautifully against the creamy pesto sauce.
Step 2: Prepare the Pistachio Pesto
While the pasta is cooking, grab a food processor and toss in the pistachios, fresh basil leaves, garlic cloves, and grated Parmesan cheese. Pulse a few times until everything is finely chopped but not completely smooth. This texture gives the pesto body and a lovely nutty crunch in every bite.
Step 3: Add Olive Oil and Season
Now, with the food processor running, slowly drizzle in the extra-virgin olive oil until the mixture becomes smooth and creamy. This step is where the pesto reaches that luscious consistency that clings to every strand of pasta. Finish it off by seasoning with salt and black pepper to taste, then set aside your dazzling pistachio pesto.
Step 4: Cook the Shrimp
Heat a bit of olive oil in a large skillet over medium-high heat. While it warms, season your shrimp with a pinch of salt and pepper for simple but effective flavoring. Add the shrimp to the hot pan and cook for about 1 to 2 minutes on each side or until they turn pink and opaque — cooking shrimp just right ensures they stay tender and juicy.
Step 5: Combine Pasta and Pesto
Drain the pasta, but don’t forget to reserve about a half-cup of pasta water — this magic liquid will help you loosen the pesto sauce if it feels too thick. Toss the pasta in a large bowl or back into the pot, then stir in the pistachio pesto. Add the reserved pasta water a little at a time until the sauce evenly coats every piece of pasta with a creamy, rich layer.
Step 6: Fold in the Shrimp and Finish
Gently fold your perfectly cooked shrimp into the pesto-coated pasta to combine. If you want to add a little zing, a tablespoon of lemon juice is a fantastic optional addition that brightens the entire dish. Give it one last toss to mix everything thoroughly.
Step 7: Serve Immediately
Your Easy & Creamy Pistachio Pesto Pasta with Shrimp Recipe is ready to be devoured! Serve it hot and sprinkle extra Parmesan cheese on top along with red pepper flakes if you like a touch of spiciness. Trust me, every forkful will be bursting with flavor and so satisfying.
How to Serve Easy & Creamy Pistachio Pesto Pasta with Shrimp Recipe
Garnishes
Presentation makes all the difference. Fresh basil leaves, a sprinkle of toasted pistachios, and grated Parmesan cheese add layers of texture and visual appeal. Red pepper flakes offer a pop of color and heat, striking a lovely balance with the creamy pistachio pesto, while a drizzle of olive oil adds a glossy finish that invites you to dig in.
Side Dishes
Pair this dish with a crisp green salad tossed in a lemon vinaigrette to complement the richness of the pasta. Roasted vegetables like asparagus or cherry tomatoes also work wonderfully, adding brightness and crunch that round out your meal without overpowering the shrimp and pesto.
Creative Ways to Present
If you want to impress your guests, serve this pasta in individual shallow bowls with a twirl of pasta arranged perfectly in the center. Garnish each plate with extra chopped pistachios and a thin slice of lemon for a fresh aroma. For a casual vibe, serve it family-style in a large rustic bowl, letting everyone help themselves while chatting around the table. No matter how you present it, this recipe always feels special.
Make Ahead and Storage
Storing Leftovers
Leftovers of the Easy & Creamy Pistachio Pesto Pasta with Shrimp Recipe keep well in an airtight container in the refrigerator for up to 2 days. The flavors actually meld and deepen overnight, but for best texture, try to enjoy it within this timeframe for fresh-tasting pasta and tender shrimp.
Freezing
This dish doesn’t freeze particularly well because the creamy pesto can separate and the shrimp may turn rubbery after thawing. If you want to prepare ahead, freeze the pesto itself and cook the pasta and shrimp fresh when you are ready to serve. That way, your dish tastes just like it was made that day.
Reheating
To reheat, gently warm the pasta in a skillet over low heat, stirring frequently with a splash of water or broth to bring back the creamy texture without drying out the shrimp. Avoid the microwave if possible, since it tends to heat unevenly and can make shrimp chewy. A gentle stovetop reheating preserves the lusciousness of the dish perfectly.
FAQs
Can I use other nuts instead of pistachios in this Easy & Creamy Pistachio Pesto Pasta with Shrimp Recipe?
Absolutely! While pistachios provide a unique flavor and color, you can substitute with walnuts or cashews for a different but still delicious pesto. Just keep in mind that the nutty taste will vary slightly.
Is this recipe suitable for a gluten-free diet?
Yes, simply swap the pasta for a gluten-free variety made from rice, corn, or chickpea flour. The pesto and shrimp remain naturally gluten-free, making this an accessible dish for gluten-sensitive eaters.
Can I make this recipe vegetarian?
To make it vegetarian, skip the shrimp and add sautéed mushrooms or roasted cherry tomatoes for extra flavor and texture. The pistachio pesto itself is packed with protein and flavor, so the dish won’t feel lacking.
How do I store leftover pesto separately?
Store leftover pistachio pesto in an airtight container in the fridge for up to 3 days. Drizzle a thin layer of olive oil on top before sealing to prevent discoloration and maintain freshness.
Can I prepare the shrimp ahead of time?
You can cook the shrimp a few hours in advance and keep them refrigerated in a sealed container. Add them to the pasta just before serving to keep their texture tender and juicy.
Final Thoughts
This Easy & Creamy Pistachio Pesto Pasta with Shrimp Recipe is a true celebration of fresh ingredients and bold flavors. It’s quick to make but feels like a special treat every time. Whether you’re cooking for yourself, your family, or friends, this dish promises smiles around the table. So grab those pistachios and basil, and dive into a bowl of creamy, dreamy pasta that’s sure to become a cherished favorite!
Print
Easy & Creamy Pistachio Pesto Pasta with Shrimp Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Easy & Creamy Pistachio Pesto Pasta with Shrimp is a vibrant and flavorful dish that combines the nutty richness of pistachios with fresh basil and garlic, tossed with perfectly cooked pasta and succulent shrimp. Ready in just 25 minutes, it’s a delightful meal that balances creamy pesto with the lightness of shrimp, perfect for a quick weeknight dinner or a casual gathering.
Ingredients
Pasta
- 12 oz pasta (linguine, spaghetti, or penne)
Shrimp
- 1 lb shrimp (peeled and deveined)
- Salt and pepper, to taste
- Olive oil, for cooking
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. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Prepare the pesto base: While the pasta cooks, add pistachios, basil, garlic, and Parmesan cheese to a food processor. Pulse until finely chopped.
- Make the pesto sauce: With the processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy. Season with salt and black pepper to taste. Set aside.
- Cook the shrimp: Heat a drizzle of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper.
- Sauté the shrimp: Add shrimp to the skillet and cook for 1–2 minutes per side, just until pink and opaque. Remove from heat.
- Toss pasta with pesto: Add the cooked pasta to a large bowl or back into the pot. Toss with pistachio pesto, adding reserved pasta water a little at a time until the sauce coats the pasta evenly.
- Combine shrimp and pasta: Gently fold in the cooked shrimp. Add lemon juice if using.
- Serve: Serve immediately, topped with extra Parmesan cheese and red pepper flakes if desired.
Notes
- Reserve some pasta water to adjust the pesto sauce consistency for a creamy coating.
- Pistachios can be lightly toasted for a deeper flavor before blending, but this is optional.
- Use fresh shrimp for best texture and flavor; frozen shrimp can be substituted but should be thawed properly.
- Lemon juice adds a bright freshness but can be omitted if preferred.
- Adjust salt and pepper according to your taste preference.
- Serve with extra Parmesan and red pepper flakes to enhance flavor and add a touch of heat.
