Red Pistou Pasta with Shrimp and Crunchy Herbes de Provence Crumbs
A blend of sun-dried tomato umami, bright lemon, and aromatic crunch in every bite.
Red pistou pasta is a celebration of bold, Mediterranean flavors—roasted and sun-dried tomatoes spun into a rich sauce, succulent shrimp sautéed just until tender, and a bright hint of lemon, all finished with crunchy herbes de Provence breadcrumbs that elevate this dish into an elegant, easy dinner.
Why This Recipe Works
- Sun-dried and roasted tomatoes deliver deep layers of flavor and visual vibrancy.
- Herbes de Provence breadcrumbs add a fragrant, crispy contrast that makes every bite memorable.
- Quick-cooking shrimp ensure the protein is delicate and juicy, perfect for a weeknight, but suitable for entertaining.
- Make-ahead elements allow for faster weeknight preparation or advance party planning.
What Is Pistou?
Pistou is a French sauce originating from Provence, traditionally made by crushing garlic, basil, and olive oil in a mortar and pestle, somewhat similar to Italian pesto but typically without pine nuts or cheese. Red pistou usually swaps basil for sun-dried or roasted tomatoes, creating a savory condiment with a vibrant hue and intense umami punch.
Recipe Overview
This pasta begins with a homemade red pistou, an umami-rich blend of sun-dried and roasted tomatoes, garlic, olive oil, a pinch of salt, and a splash of sherry vinegar. The sauce brings sweet and tart notes along with deep tomato flavor, setting the stage for the dish.
Sautéed shrimp gets tossed in the sauced pasta, then showered with lemon zest and juice for brightness. The dish is crowned with herbes de Provence breadcrumbs: crispy, aromatic, and slightly salty, accentuated by a mix of Provençal herbs and extra-virgin olive oil.
Ingredients
- Pasta: Dried linguine, fettuccine, or spaghetti—choose a noodle that clings well to sauce.
- Shrimp: Large, peeled, and deveined—use fresh or high-quality frozen shrimp for optimal flavor and texture.
- Red pistou:
- Sun-dried tomatoes packed in oil
- Roasted red tomatoes or fire-roasted red bell peppers
- Garlic
- Olive oil
- Sherry vinegar
- Salt, black pepper
- Breadcrumbs:
- Fresh or store-bought coarse breadcrumbs (such as panko)
- Herbes de Provence
- Olive oil
- Lemon: Both zest and juice, for finishing
Step-by-Step Guide
1. Prepare the Herbes de Provence Breadcrumbs
The key to savory, aromatic crunch. Toast panko or coarse fresh breadcrumbs with olive oil in a skillet. Once golden, add herbes de Provence and cook briefly until fragrant. Transfer to a plate to cool and sprinkle with salt. The crumbs remain crisp at room temperature for hours or can be made a day ahead and stored airtight.
2. Make the Red Pistou
Combine sun-dried tomatoes with roasted tomatoes or bell peppers, garlic, olive oil, and a splash of sherry vinegar in a food processor. Pulse until mostly smooth but with some texture remaining. Taste and season with salt and pepper. The sauce can be made in advance and refrigerated for up to a week.
3. Cook the Shrimp
Sauté shrimp in a large skillet with a touch of olive oil. Season simply with salt and pepper; cook just until opaque—about 1–2 minutes per side for large shrimp. Remove the shrimp as soon as they’re cooked to avoid toughness.
What others are reading
4. Boil the Pasta
Cook your chosen pasta in well-salted water until al dente. Reserve at least 1 cup of pasta water, then drain the noodles.
5. Assemble the Dish
- Return the drained pasta to the skillet with a splash of reserved pasta water.
- Add the red pistou and toss to coat thoroughly over moderate heat, adding more pasta water as needed for a silky sauce that clings to the noodles.
- Fold in the cooked shrimp and add the lemon zest and juice.
Portion into shallow bowls and garnish each with a generous scatter of crunchy herbes de Provence breadcrumbs. Drizzle with extra-virgin olive oil if desired.
Tips for Success
- Skip the cheese: Traditional pistou contains no cheese; the umami comes from the concentrated tomatoes.
- Don’t overcook the shrimp: Remove them from the pan as soon as they turn opaque to preserve tenderness.
- Make-ahead: Pistou and breadcrumbs keep well; prep in advance for weeknight ease.
- Adjust consistency: Use reserved pasta water to ensure the sauce is glossy and coats noodles.
- Customize: Add roasted vegetables, swap in scallops or grilled chicken, or use gluten-free pasta if desired.
Classic Pairings and Serving Suggestions
- For a full meal: Serve with a simple arugula or mixed green salad dressed in lemon vinaigrette.
- With wine: Pair with a Provençal rosé or crisp Sauvignon Blanc to echo the citrusy, herbal notes.
Red Pistou Pasta with Shrimp and Herbes de Provence Breadcrumbs: At-a-Glance
| Component | Description | Time |
|---|---|---|
| Breadcrumbs | Crisped in olive oil with herbes de Provence | 10 minutes |
| Red Pistou | Pulsed sun-dried and roasted tomatoes, garlic, and olive oil | 5 minutes |
| Shrimp & Pasta | Quickly sautéed shrimp, pasta boiled and tossed | 10–12 minutes |
| Assembly | Toss pasta, pistou, shrimp, lemon; top with crumbs | 5 minutes |
Storage and Make-Ahead Tips
- Pistou: Can be refrigerated in a jar for up to a week.
- Breadcrumbs: Once fully cooled, store in an airtight container for up to 1–2 days. Re-crisp briefly in a dry skillet if needed.
- Shrimp & Pasta: Best eaten fresh, but leftovers (without the crumbs) keep for a day and reheat well in a skillet with a splash of water.
Frequently Asked Questions
Can I substitute the shrimp with another protein?
Yes, this dish works beautifully with seared scallops, grilled chicken, or for a vegetarian variation, with roasted eggplant or mushrooms.
Do I have to use both sun-dried and roasted tomatoes?
Combining both types deepens flavor, but if needed, you can use just one or the other—expect a slightly less complex pistou.
What’s the best type of breadcrumb for the topping?
Coarse fresh breadcrumbs or Japanese panko yield the best texture. Avoid fine, powdery breadcrumbs, which won’t crisp as well.
How do I prevent the shrimp from becoming rubbery?
Watch closely and remove the shrimp as soon as they turn opaque and curl slightly—about 2 minutes per side for large shrimp.
Can the pistou be made in advance?
Absolutely. Make it up to a week ahead and keep refrigerated in a tightly sealed jar. Allow to come to room temperature before tossing with pasta.
Recipe Variation Ideas
- With roasted vegetables: Add cubes of roasted zucchini, eggplant, or red peppers when combining the pasta and pistou.
- With pasta shapes: Try orecchiette, casarecce, or rigatoni for a rustic twist.
- Zestier version: Add a pinch of red chili flakes to the pistou for gentle heat.
- Make it vegan: Omit shrimp and double the roasted vegetables or use vegan sausage slices.
Final Tips and Tricks
- Finish with fresh herbs: A sprinkle of chopped parsley or basil adds pop and freshness just before serving.
- Don’t forget the lemon: A touch of zest and juice wakes up the whole dish.
- Serve immediately: The pasta and shrimp are best enjoyed hot, with breadcrumbs sprinkled at the last minute.
- For presentation: Use shallow pasta bowls and a drizzle of good olive oil for that restaurant-worthy look.
Nutritional and Allergen Notes
This recipe is naturally dairy-free and can be made gluten-free by using certified gluten-free pasta and breadcrumbs. Always check the labels on sun-dried tomatoes and other processed ingredients if you have food allergies.
Summary
Red Pistou Pasta with Shrimp and Herbes de Provence Breadcrumbs is a showstopping yet streamlined dinner, marrying the elegance of Provence with hearty pasta comfort. The complex, sun-kissed flavors of tomato, bright lemon, and herbal crunch make it perfect for special occasions—or any time you want your weeknight dinner to feel extraordinary.
References
Similar Articles
Read full bio of medha deb
