Pasta with Shrimp and Pistachio Pesto

Pasta with Shrimp and Pistachio Pesto: A Quick and Delicious Recipe

For those looking for a dinner that is both fast and impressive, a combination of shrimp, pistachio pesto, and linguine is unbeatable. This recipe is not only ready in under 35 minutes but also offers a fresh twist on traditional pesto by incorporating pistachios, which add a delightful nutty flavor to the dish.

## Ingredients
To make this recipe, you will need the following ingredients:

–

3 cups

packed baby spinach
–

1/2 cup

fresh parsley
–

1/4 cup

roasted salted pistachios
–

1 Tbsp.

fresh oregano
–

1

garlic clove
–

3/4 tsp.

kosher salt, plus more for the pasta water
–

1/4 tsp.

black pepper
– Grated zest and juice of 1/2 lemon
–

1/3 cup

plus 1 tablespoon olive oil
–

2 Tbsp.

grated parmesan cheese, plus more for serving
–

1 lb.

linguine pasta
–

1/4 tsp.

red pepper flakes
–

1 lb.

large peeled and deveined shrimp

## Step-by-Step Instructions
Step 1: Preparing the Pesto
Start by combining the baby spinach, parsley, pistachios, oregano, garlic, ½ teaspoon salt, and the pepper in a blender or food processor. Pulse until coarsely ground, scraping down the sides as needed. Add the lemon zest and pulse to combine. With the machine running, slowly pour in 1/3 cup olive oil and process until the pesto is fully combined. Stir in the parmesan and set aside.

Step 2: Cooking the Pasta
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Reserve 1 cup cooking water, then drain the pasta.

Step 3: Cooking the Shrimp
Combine the remaining 1 tablespoon olive oil and the pepper flakes in a large nonstick skillet and turn the heat to medium-high. When the pepper flakes are sizzling, add the shrimp and season with the remaining ¼ teaspoon salt. Cook, stirring, until the shrimp are just cooked through, 2 to 3 minutes. Add the lemon juice and cook until mostly evaporated, about 30 more seconds.

Step 4: Final Assembly
Remove the skillet from the heat. Add the pasta, pesto, and ½ cup of the reserved cooking water and toss well to coat, adding more cooking water as needed to loosen. Serve with more parmesan on the side.

Why Pistachio Pesto?

Pistachio pesto adds a unique and delightful twist to the traditional basil pesto, offering a nutty and slightly sweet flavor profile. Pistachios pair particularly well with the light sweetness of shrimp and the savory taste of pasta. This combination creates a dish that is both elegant and accessible for any occasion.

Variations and Substitutions

For those looking to experiment with different flavors, here are some variations:
–

Basil Substitute

: Use fresh basil leaves instead of spinach for a more traditional pesto taste.
–

Nutty Alternatives

: Try using almonds or walnuts if pistachios are not available.
–

Spicy Twist

: Add more red pepper flakes for an extra spicy kick.
–

Cheesy Option

: Mix in some grated mozzarella for added creaminess.

Frequently Asked Questions (FAQs)

Q: Can I use different types of pasta?

A: Yes, while linguine pairs well with the pesto sauce, you can also use other long, thin pasta shapes like spaghetti or fettuccini.

Q: How do I store leftover pesto?

A: Store leftover pesto in an airtight container in the refrigerator for up to a week. You can also freeze it for several months.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the pesto and cook the pasta ahead of time. Simply assemble the dish just before serving for the best flavor and texture.

Conclusion

Pasta with shrimp and pistachio pesto is a quick, flavorful, and visually appealing dish perfect for any dinner occasion. With its unique twist on traditional pesto and the ease of preparation, this recipe is sure to become a favorite in your kitchen.