Pistachio Pesto Pasta with Shrimp

Instructions

1. Cook the Pasta

   2 min hands-on8 min waiting

   • Bring a large pot of salted water to a rolling boil.
   • Cook the whole-grain pasta until al dente, following package instructions.
   • Reserve some pasta cooking water before draining.

2. Prepare the Pistachio Pesto

   5 min hands-on

   • Shell the roasted pistachios and place them in a blender or food processor.
   • Add fresh basil leaves, capers, lemon juice, and most of the olive oil.
   • Blend until a coarse paste forms.
   • Transfer to a bowl, stir in Parmesan, and adjust olive oil for consistency.

3. Cook the Shrimp

   4 min hands-on

   • Pat shrimp dry and chop into bite-sized pieces.
   • Heat olive oil in a large frying pan over high heat.
   • Sauté shrimp until pink and just cooked through.
   • Turn off heat, add lemon juice, cayenne, and salt.

4. Combine Pasta, Shrimp, and Pesto

   2 min hands-on

   • Add cooked pasta to the pan with shrimp.
   • Pour in reserved pasta water to loosen the mixture.
   • Add pistachio pesto and toss until pasta is coated and sauce forms.
   • Adjust with more pasta water if needed.

5. Plate and Serve

   2 min hands-on

   • Divide pasta among plates.
   • Finish with lemon juice and optional cayenne.
   • Garnish with whole pistachios or basil leaves.
   • Cooking tips:
   • Toast the pistachios lightly in a dry pan before blending for enhanced flavor and nuttiness.
   • Use cold shrimp and pat them dry thoroughly to ensure they sear properly and don’t release too much water while cooking.
   • Do not overcook the shrimp; they should be tender and juicy, not rubbery.
   • Taste the pesto before adding salt, as the Parmesan and capers already provide saltiness. Adjust seasoning as needed.