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Fish, Italy

Pistachio pesto pasta with shrimp

Pistachio pesto pasta with shrimp is an Italian style dish for 4 people, ready in 30 minutes, rated very easy, at about €4.40 per person. The key is blending the pesto with a splash of pasta cooking water, which makes it creamy without any cream, and searing the shrimp just until pink.

A soft, all green dinner tonight, pasta with Sicilian style pistachio pesto and lemon seared shrimp.

Pistachio pesto pasta with shrimp
Total time
30 min
Difficulty
Very easy
Cost per person
€4.40
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer
The kids
They generally like it

This dish plays on the contrast between soft, slightly sweet pistachio pesto and shrimp seared with lemon, which bring brightness and a little acidity. The tender green of pistachios and basil gives a twist on classic basil and pine nut pesto, staying just as creamy thanks to pasta water standing in for cream. Mon Chou suggests this recipe for nights when you want something that looks fussed over but isn't.

It's a weeknight dinner that comes together in 30 minutes flat, with simple steps kids can watch or even help with, like blending the pesto. It also works well on a spring or summer evening for two or with guests, served warm, without ever feeling complicated to pull off.

The ingredients

4 people

Pantry

  • Linguine or trofieoften in the pantry 360 g
  • Unsalted shelled pistachiosoften in the pantry 80 g
  • Olive oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Basil 10 sprigs
  • Garlic 1 cloves
  • Lemon 1

Dairy

  • Parmesan 40 g

Fish counter

  • Peeled shrimp 400 g

Allergens Gluten, Shellfish, Tree nuts, Lactose

The step by step recipe

  1. Blend the pistachios, basil, parmesan, garlic, oil and a bit of salt into a smooth pesto.

    Save a handful of crushed pistachios to sprinkle over the plates, they add crunch.

  2. Cook the pasta in salted boiling water. 10 min

    Save a cup of cooking water before draining, it's what makes the pesto creamy.

  3. Sauté the shrimp in a hot pan with a drizzle of oil and lemon zest. 3 min

    Take the shrimp off the heat as soon as they turn pink, one extra minute and they turn rubbery.

  4. Toss the drained pasta with the pesto and a little cooking water.

    Mix off the heat so the pesto doesn't turn brown.

  5. Plate the pasta, top with the shrimp and finish with lemon juice.

    Grate the lemon zest over the plate at the very last moment, its essential oil smells much stronger that way.

Our tips to get it right

  • Use unsalted, raw pistachios to keep the pesto bright green, roasted or salted ones change both the color and the flavor.
  • Drain the pasta al dente, a minute before the package time, it will finish cooking in the warm pesto.
  • Heat the pan before adding oil for the shrimp, a hot pan keeps them from releasing too much water and staying firm.

The variations

  • Swap the shrimp for pan seared diced chicken if you'd rather skip shellfish.
  • For a vegetarian version, replace the shrimp with sautéed chickpeas or grilled zucchini cubes.
  • For kids in a hurry, serve just the pesto pasta without shrimp, and keep the shrimp on the side for adults.

What to serve it with

  • A lemony arugula salad
  • A glass of dry white wine
  • Crusty bread for the sauce

Storage

Store the pasta and shrimp in a sealed container in the fridge for up to 2 days. This dish doesn't freeze well since the pesto and shrimp lose their texture. Reheat gently in a pan with a splash of water to loosen the pesto again.

Questions about this dish

Can you use a different nut instead of pistachios?

Yes, almonds or cashews work too, but the color and flavor of the pesto will change. Pistachios give a brighter green color and a milder taste than walnuts.

Can the pesto be made ahead?

Yes, you can make it the day before and keep it in a sealed jar in the fridge. Stir it well before using since the oil rises to the top.

Can you use frozen shrimp?

Yes, thaw them completely and pat them dry before searing. Wet shrimp release water in the pan and don't sear as well.

What pasta works if you don't have linguine or trofie?

Spaghetti or tagliatelle work well, the key is a shape that holds onto the pesto. Avoid very short pasta that lets the pesto slip to the bottom of the plate.

How long does it take to make a pistachio pesto pasta with shrimp?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a pistachio pesto pasta with shrimp?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pistachio pesto pasta with shrimp cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, shellfish, tree nuts, lactose. Always check the labels of the products you buy.

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