Easy & Creamy Pistachio Pesto Pasta with Shrimp
This Easy & Creamy Pistachio Pesto Pasta with Shrimp is a luxurious yet approachable dish, combining tender shrimp with silky pasta coated in a rich, nutty pistachio pesto sauce. Fresh herbs, garlic, and a touch of cream create a beautifully balanced flavor that’s both bright and indulgent. Perfect for weeknights or special dinners, it’s a restaurant-worthy meal made effortlessly at home.
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.