Ingredients
Equipment
Method
Phase 1: Cook the Pasta
- Bring a large pot of generously salted water to a rolling boil. Add your linguine (or preferred pasta) and cook according to package directions until it's perfectly al dente – tender with a slight bite.
- Before draining, make sure to reserve about 1 cup of that starchy pasta water. This liquid gold will be essential for creating a silky, cohesive sauce later on.
Phase 2: Toast the Pistachios and Make the Pesto
- Heat a dry skillet over medium heat. Add the shelled pistachios and toast them for 3-5 minutes, stirring frequently, until they become wonderfully fragrant and develop a light golden hue. Watch them carefully to prevent burning.
- Once toasted, remove them from the skillet and let them cool slightly.
- In a food processor, combine the cooled toasted pistachios, fresh basil leaves, peeled garlic cloves, half cup of Parmesan cheese, and fresh lemon juice. Pulse several times until everything is finely chopped.
- With the food processor running, slowly drizzle in the 1/2 cup of extra virgin olive oil until a beautifully smooth and vibrant green pistachio pesto forms.
- Season generously with salt and freshly ground black pepper to taste. If your pesto seems a little too thick, thin it out with a tablespoon or two of your reserved pasta water until it reaches your desired creamy consistency.
Phase 3: Sauté the Shrimp
- In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium-high heat. Add your peeled and deveined shrimp to the hot pan.
- Cook for just 2-3 minutes per side, until they turn a beautiful pink and become opaque. Be careful not to overcook them, as shrimp can become rubbery quickly. Season the shrimp with a pinch of salt and pepper as they cook.
Phase 4: Combine and Serve
- Add the cooked linguine directly to the skillet with the succulent shrimp.
- Spoon in generous dollops of your fresh pistachio pesto and toss everything together to coat the pasta and shrimp evenly.
- Add additional reserved pasta water, a tablespoon at a time, as needed to create a glossy, creamy sauce that clings beautifully to the pasta.
- Serve this exquisite seafood pasta immediately, garnished with extra grated Parmesan cheese, a few fresh basil leaves, and a sprinkle of red pepper flakes for a touch of heat, if you like. Enjoy your gourmet weeknight dinner!
Notes
For the best flavor, don't skip toasting the pistachios and always use high-quality extra virgin olive oil and fresh basil. Remember to season at every stage and reserve pasta water to achieve a silky sauce. Avoid overcooking the shrimp to keep them tender. Pistachio pesto can be made up to 5 days in advance (store refrigerated with a layer of olive oil) or frozen for up to 3 months. Leftovers of the assembled dish store well for 2-3 days in the refrigerator; reheat gently with a splash of water or broth to loosen the sauce. Nutrition information is estimated based on common ingredients and serving sizes and may vary.