The Best Pasta with Shrimp and Pistachio Pesto for Valentine’s
Best Pasta with Shrimp and Pistachio Pesto for Valentine’s, Italian-inspired shrimp past, Restaurant-style shrimp pesto pasta,valentine's day dinner recipes ideas easy
Ingredients
For the Pistachio Pesto:
- 1 cup shelled pistachios unsalted
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
For the Pasta and Shrimp:
- 12 oz 340g pasta (linguine, spaghetti, or your choice)
- 1 lb 450g large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1/4 teaspoon red pepper flakes optional
- Salt and pepper to taste
- Lemon zest for garnish
- Fresh basil leaves for garnish
- Crushed pistachios for garnish
Instructions
Make the Pistachio Pesto:
- In a food processor, combine pistachios, basil, Parmesan cheese, and garlic. Pulse until finely chopped.
- With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
- Add lemon juice, salt, and pepper. Pulse to combine. Taste and adjust seasoning if needed. Set aside.
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
Cook the Shrimp:
- Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using), and sauté for 1 minute until fragrant.
- Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove from heat.
Combine Pasta, Shrimp, and Pesto:
- In the same skillet (or a large mixing bowl), toss the cooked pasta with the pistachio pesto. Add reserved pasta water as needed to create a smooth sauce.
- Gently fold in the cooked shrimp until everything is well coated.
Serve:
- Divide the pasta among serving plates. Garnish with lemon zest, fresh basil leaves, and crushed pistachios.
- Serve immediately and enjoy!
Video
Notes
Notes
- For a nut-free version, substitute pistachios with sunflower seeds.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.