Cilantro Pistachio Pesto Shrimp Pasta
Delicious pesto shrimp pasta with a crazy good fresh cilantro pistachio pesto! This flavorful shrimp pesto pasta recipe is easy to make but will make you feel like you’re at a fancy restaurant. Serve with garlic bread or a side salad for a great ‘date night in’ meal.
Servings 4 servings
Calories 448cal
Ingredients
- For the pesto:
- ¾ cup packed fresh cilantro
- 1/2 cup shelled roasted pistachios
- 1 jalapeno, seeds removed if desired
- 1 clove garlic
- ½ lime, juiced
- 3 tablespoons extra virgin olive oil
- 3 tablespoons water, to thin pesto
- ½ teaspoon kosher salt
- Freshly ground black pepper
- For the shrimp:
- 1 tablespoon extra virgin olive oil
- 1 pound raw shrimp, deveined and tails off
- ½ teaspoon garlic powder
- Freshly ground salt and pepper
- For the pasta:
- 10 ounces linguine or spaghetti, gluten free if desired
- To garnish:
- 4 ounces goat cheese, crumbled
- Chopped fresh cilantro
- Chopped roasted pistachios
Instructions
- Make the pesto: add the following to the bowl of a food processor: cilantro, pistachios, jalapeño, garlic, lime juice, olive oil, water and salt and pepper. Process until smooth, scraping down the sides and processing again, if necessary.
- Cook the shrimp: add olive oil to a large skillet or pan and place over medium high heat. Add in shrimp, garlic powder and salt and pepper; cook until shrimp is no longer pink, 3 to 5 minutes (depending on the size of your shrimp). Remove from heat and set aside.
- Cook the pasta: cook the pasta until al dente, according to the directions on the package. Reserve 1 cup pasta water and set aside, then drain pasta, then add back to pot. Stir in the pesto, and 1/2 cup reserved pasta water to make the pasta extra creamy. Either stir in shrimp or serve it on top of the pasta. Add pasta to bowls and garnish with goat cheese, extra cilantro leaves and a sprinkle of crushed pistachios. Serve immediately. Makes about 4 servings.
Notes
Feel free to add cooked, cubed chicken instead of shrimp.
To make vegetarian: simply use 1 can of chickpeas in place of the shrimp.
To make dairy free: omit the goat cheese.
To store: any leftover pesto shrimp pasta can be stored in the refrigerator for up to 3-4 days.
Nutrition
Serving: 1serving (based on 4) | Calories: 448cal | Carbohydrates: 54.6g | Protein: 17.4g | Fat: 18.4g | Saturated Fat: 3.2g | Fiber: 3.9g | Sugar: 1.3g