A flavorful Italian-inspired pasta combining tender shrimp with a creamy pistachio pesto. Fresh basil, lemon, and extra virgin olive oil keep the sauce bright and fresh without using heavy cream.
Ingredients — Serves 4
- 400g linguine
- 350g raw shrimp, peeled and deveined
- 100g unsalted pistachios, shelled
- 40g Parmigiano-Reggiano, finely grated
- 8–10 fresh basil leaves
- 1 small garlic clove
- 4 tbsp extra virgin olive oil
- Zest of ½ lemon
- 1 tbsp fresh lemon juice
- ½–1 cup reserved pasta water
- Salt, to taste
- Freshly ground black pepper
Instructions
1. Prepare the pistachio pesto
Place the pistachios, basil, garlic, and a pinch of salt in a food processor or mortar.
Gradually add the extra virgin olive oil and blend or crush until you have a creamy but slightly textured pesto.
2. Cook the shrimp
Heat a little olive oil in a large skillet over medium-high heat.
Season the shrimp lightly with salt and cook for about 1–2 minutes per side, until just pink and opaque.
Remove from the skillet and set aside to prevent overcooking.
3. Cook the linguine
Bring a large pot of well-salted water to a boil.
Cook the linguine until al dente. Reserve about 1 cup of the starchy pasta water before draining.
4. Create the sauce
Place the pistachio pesto in a large warm skillet over very low heat.
Add a small amount of pasta water and stir until the pesto loosens into a silky sauce.
Add the linguine and toss thoroughly.
5. Finish with the shrimp
Remove the skillet from direct heat.
Return the shrimp and add the lemon zest and lemon juice. Toss gently, adding additional pasta water if necessary.
6. Serve
Divide among warm bowls and finish with crushed pistachios, fresh basil, and a drizzle of extra virgin olive oil.
Chef’s Tip 🇮🇹
Keep the pistachio pesto away from strong direct heat to preserve its fresh, nutty flavor. Also, cook the shrimp only briefly so they remain tender and juicy.
For a more traditional seafood-focused approach, you can omit the Parmigiano-Reggiano entirely; the pistachios and pasta water provide plenty of richness on their own.
Final result: Silky linguine coated in nutty pistachio pesto with tender shrimp, fresh basil, and a bright touch of lemon — elegant, colorful, and full of Mediterranean flavor. 🦐🍋🍝
