Imagine tender, perfectly cooked pasta tossed in a silky, nutty pistachio pesto, topped with juicy, garlicky shrimp that have just the right sear. This Easy & Creamy Pistachio Pesto Pasta with Shrimp is indulgent without feeling heavy, bright with fresh flavors, and luxuriously creamy with every bite. The rich pistachio pesto brings a slightly sweet, nutty depth, while a hint of lemon adds brightness that keeps the dish feeling fresh.
It’s the kind of meal that’s impressive enough for a dinner party yet simple enough for a weeknight. Every forkful offers a perfect contrast of textures: tender pasta, creamy sauce, and plump shrimp that almost melt in your mouth. From the aroma of roasted pistachios to the comforting richness of a creamy sauce, this recipe delivers restaurant quality flavors from the comfort of your kitchen.
Creamy Pesto Pasta with Shrimp
What is Easy & Creamy Pistachio Pesto Pasta with Shrimp?
Pistachio pesto is a delicious twist on the classic basil pesto, using roasted pistachios instead of pine nuts for a slightly sweeter, earthier flavor. Combined with Parmesan cheese, garlic, and olive oil, it creates a luxurious, creamy sauce when blended with a touch of cream. Tossed with pasta and paired with perfectly seared shrimp, this dish becomes a balanced, flavor packed meal that’s light, yet indulgent.
This recipe is unique because it combines the rich nuttiness of pistachios with the fresh, briny flavor of shrimp, delivering a satisfying blend of protein, healthy fats, and complex flavors. It’s a modern take on Italian comfort food that’s both approachable and impressive.
Why You’ll Love This Recipe
- Fast & Easy: Ready in under 30 minutes, perfect for weeknights.
- Bright, Nutty Flavors: Pistachios give a unique, slightly sweet nuttiness that elevates the sauce.
- Protein Packed: Shrimp add lean protein, making it a complete meal.
- Creamy Comfort: Silky sauce clings to every strand of pasta for maximum indulgence.
- Customizable: Swap shrimp for chicken, salmon, or roasted veggies for a different twist.
How This Recipe Works
- Toasting Pistachios Enhances Flavor: Lightly roasting the pistachios before blending brings out their natural sweetness and adds depth to the pesto.
- Blending Creates Creamy Texture: Food processor or blender emulsifies nuts, cheese, and olive oil into a smooth, luscious sauce.
- Shrimp Cook Quickly: High heat searing ensures shrimp stay juicy, slightly caramelized, and flavorful.
- Finishing Pasta in Sauce: Tossing hot pasta in the pesto allows the sauce to coat evenly, absorbing a little pasta water for silky consistency.
Ingredients
For the Pistachio Pesto:
- 1 cup shelled pistachios, lightly toasted
- 2 cups fresh basil leaves
- 2 cloves garlic
- ½ cup grated Parmesan cheese
- ½ cup olive oil (plus extra if needed)
- ¼ tsp salt (adjust to taste)
- ⅛ tsp black pepper
- 2 tbsp lemon juice
- ¼ cup heavy cream (optional, for extra creaminess)
For the Pasta & Shrimp:
- 12 oz pasta (fettuccine, linguine, or spaghetti work well)
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp lemon juice (for finishing)
- Fresh basil or parsley for garnish
- Optional: Grated Parmesan for topping
Substitutions & Notes:
- Pistachios: Walnuts or almonds can be used but will alter flavor slightly.
- Cream: Can be swapped with Greek yogurt for lighter texture.
- Shrimp: Chicken or scallops make a great alternative.
- Pasta: Gluten free pasta works for a GF-friendly version.
Step-by-Step Instructions
1. Toast Pistachios
Preheat oven to 350°F (175°C). Spread pistachios on a baking sheet and toast for 5–7 minutes until fragrant. Let cool slightly.
2. Make the Pesto
In a food processor, combine toasted pistachios, basil, garlic, Parmesan, olive oil, salt, pepper, and lemon juice. Blend until smooth. Add heavy cream and pulse to combine. Adjust consistency with extra olive oil if needed.
3. Cook Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain pasta.
4. Sear Shrimp
In a large skillet, heat olive oil over medium-high heat. Toss shrimp with smoked paprika, salt, and pepper. Cook 2–3 minutes per side until pink and slightly caramelized. Remove from skillet.
5. Combine Pasta & Pesto
Return skillet to low heat. Add cooked pasta and pistachio pesto, tossing to coat. Add reserved pasta water a little at a time to reach creamy consistency.
6. Add Shrimp & Serve
Top pasta with seared shrimp, drizzle with lemon juice, and garnish with fresh basil or parsley. Sprinkle extra Parmesan if desired. Serve immediately.
Tips & Tricks / Flavor Variations
- Extra Crunch: Top with chopped roasted pistachios for texture.
- Vegetarian Version: Skip shrimp and add roasted zucchini, cherry tomatoes, or mushrooms.
- Spicy Kick: Add a pinch of red pepper flakes to the pesto.
- Make It Lighter: Use Greek yogurt instead of cream for lower calories.
- Storage Hack: Keep pesto and pasta separate for meal prep; toss just before serving.
Make-Ahead, Storage & Freezing Instructions
- Pesto: Store in an airtight container in the fridge for up to 1 week. Can also freeze in ice cube trays for single-serving portions.
- Pasta & Shrimp: Best fresh. Can store leftovers in the fridge up to 2 days, gently reheat with a splash of water or cream.
- Freezing: Cooked shrimp don’t freeze well; for freezer-friendly meals, freeze pasta with pesto only.
Serving Suggestions
- Serve with garlic bread or a simple green salad.
- Add a drizzle of balsamic glaze for extra zing.
- Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio for dinner parties.
Nutritional Notes (Approximate per Serving)
- Calories: 520
- Protein: 28g
- Fat: 28g
- Carbs: 45g
- Fiber: 4g
Common Mistakes to Avoid
- Overcooking shrimp: Makes them rubbery; remove from heat as soon as they turn pink.
- Too thick pesto: Thin with olive oil or pasta water for creamy coating.
- Using raw nuts: Toasting brings out deeper flavor.
- Adding cream too early: Combine after blending pesto to avoid curdling.
FAQs About Creamy Pistachio Pesto Pasta with Shrimp
Q: Can I use frozen shrimp?
A: Yes, thaw fully and pat dry before cooking to prevent steaming.
Q: Can I make the pesto ahead of time?
A: Absolutely! Store in fridge for up to a week or freeze in small portions.
Q: What pasta works best?
A: Long noodles like fettuccine or linguine work best, but any shape is fine.
Conclusion
Rich, nutty, and bursting with flavor, this Easy & Creamy Pistachio Pesto Pasta with Shrimp is the perfect balance of comfort and elegance. Quick enough for weeknights but impressive enough for guests, it’s sure to become a new favorite in your rotation.
If you love easy dinners like Spicy Arrabbiata Pasta or Bacon and Spinach Pasta, this recipe belongs in your regular rotation.
Bright, creamy, and bursting with flavor save this Pistachio Pesto Pasta with Shrimp for your next dinner night or elegant weeknight treat!
Easy & Creamy Pistachio Pesto Pasta with Shrimp
Ingredients
For the Pistachio Pesto:
- 1 cup shelled pistachios lightly toasted
- 2 cups fresh basil leaves
- 2 cloves garlic
- ½ cup grated Parmesan cheese
- ½ cup olive oil plus extra if needed
- ¼ tsp salt adjust to taste
- ⅛ tsp black pepper
- 2 tbsp lemon juice
- ¼ cup heavy cream optional, for extra creaminess
For the Pasta & Shrimp:
- 12 oz pasta fettuccine, linguine, or spaghetti work well
- 1 lb large shrimp peeled and deveined
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp lemon juice for finishing
- Fresh basil or parsley for garnish
- Optional: Grated Parmesan for topping
Instructions
1. Toast Pistachios
- Preheat oven to 350°F (175°C). Spread pistachios on a baking sheet and toast for 5–7 minutes until fragrant. Let cool slightly.
2. Make the Pesto
- In a food processor, combine toasted pistachios, basil, garlic, Parmesan, olive oil, salt, pepper, and lemon juice. Blend until smooth. Add heavy cream and pulse to combine. Adjust consistency with extra olive oil if needed.
3. Cook Pasta
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain pasta.
4. Sear Shrimp
- In a large skillet, heat olive oil over medium-high heat. Toss shrimp with smoked paprika, salt, and pepper. Cook 2–3 minutes per side until pink and slightly caramelized. Remove from skillet.
5. Combine Pasta & Pesto
- Return skillet to low heat. Add cooked pasta and pistachio pesto, tossing to coat. Add reserved pasta water a little at a time to reach creamy consistency.
6. Add Shrimp & Serve
- Top pasta with seared shrimp, drizzle with lemon juice, and garnish with fresh basil or parsley. Sprinkle extra Parmesan if desired. Serve immediately.
Video
Notes
📝 Notes
- Use raw, peeled shrimp for the best texture and quick cooking time.
- Lightly toast pistachios before blending to deepen flavor and aroma.
- Reserve pasta water to loosen the pesto sauce and create a creamy finish.
- Heavy cream adds richness, but half-and-half works for a lighter option.
- Do not overcook shrimp; remove as soon as they turn pink and opaque.
- Parmesan or Pecorino Romano enhances the nutty pesto flavor.
- Store leftovers in an airtight container and reheat gently to avoid drying out.
