Cilantro Pistachio Pesto Shrimp Pasta Recipe
This vibrant Cilantro Pistachio Pesto Shrimp Pasta combines fresh cilantro and roasted pistachios for a unique twist on traditional pesto, paired perfectly with tender sautéed shrimp and creamy goat cheese. A quick and flavorful dish that blends zesty, nutty, and savory flavors for an easy yet impressive meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the pesto:
- ¾ cup packed fresh cilantro
- ½ cup shelled roasted pistachios
- 1 jalapeño, 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, to taste
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, to taste
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 cilantro, pistachios, jalapeño, garlic, lime juice, olive oil, water, kosher salt, and freshly ground black pepper to the bowl of a food processor. Process until smooth, stopping to scrape down the sides as needed to ensure an even consistency.
- Cook the shrimp: Heat the olive oil in a large skillet or pan over medium-high heat. Add the shrimp along with garlic powder, salt, and freshly ground pepper. Cook the shrimp until they turn pink and are opaque throughout, about 3 to 5 minutes depending on their size. Remove the shrimp from heat and set aside.
- Cook the pasta: Prepare the linguine or spaghetti according to package instructions until al dente. Reserve 1 cup of the pasta cooking water before draining. Return the drained pasta to the pot, stir in the prepared pesto and gradually add ½ cup of reserved pasta water to create a creamy sauce that evenly coats the pasta.
- Combine and serve: Stir the cooked shrimp into the pesto pasta or serve the shrimp on top. Portion the pasta into bowls, then garnish with crumbled goat cheese, chopped fresh cilantro leaves, and a sprinkle of chopped roasted pistachios. Serve immediately for best flavor.
Notes
- You can adjust the jalapeño seeds to control the heat level of the pesto.
- If gluten is a concern, use gluten-free pasta to keep the dish gluten-free.
- Reserve some pasta water to achieve the perfect creamy consistency in the pesto sauce.
- This recipe serves about 4 people.
- Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days.