Some dinners just feel special. You know the ones. The kind you’d happily order at a restaurant, but secretly love even more when you make them yourself. That’s exactly what pistachio pesto pasta with shrimp delivers.
Classic basil pesto is beloved for a reason, but pistachios bring something extra to the table: a buttery richness, subtle sweetness, and a slightly more luxurious texture.
When paired with tender shrimp and hot pasta, the result is a dish that’s fresh, vibrant, and deeply satisfying. Best of all, it comes together in about 30 minutes, making it just as perfect for busy weeknights as it is for casual entertaining.
We’ll show you exactly how to make pistachio pesto pasta with shrimp, along with tips, variations, and serving ideas to help you make it your own.
Ingredients You’ll Need for Pistachio Pesto Shrimp Pasta
This recipe uses simple ingredients, but quality matters for the best flavor.
- Pistachios: Use shelled, unsalted pistachios. Lightly toasting them enhances their flavor.
- Fresh basil: Essential for that classic pesto taste.
- Garlic: Adds depth and savory bite.
- Olive oil: Extra-virgin olive oil provides richness and smoothness.
- Parmesan cheese: Freshly grated works best.
- Shrimp: Medium or large shrimp, peeled and deveined. Fresh or thawed frozen both work well.
- Pasta: Linguine, spaghetti, or penne are great options.
- Salt and pepper: To season throughout.
- Optional additions: Lemon juice, red pepper flakes, or extra Parmesan for finishing.
How to Make Pistachio Pesto Pasta with Shrimp
This dish comes together quickly once everything is prepped.
- Make the pistachio pesto:
In a food processor, blend pistachios, basil, garlic, and Parmesan until finely chopped. With the processor running, drizzle in olive oil until smooth and creamy. Season with salt to taste. - Cook the pasta:
Boil pasta in well-salted water until al dente. Reserve some pasta water before draining. - Cook the shrimp:
Season shrimp with salt and pepper. Sauté in olive oil over medium-high heat for 1–2 minutes per side, just until pink and opaque. Remove from heat to avoid overcooking. - Combine everything:
Toss the hot pasta with pistachio pesto, adding reserved pasta water as needed to loosen the sauce. Gently fold in the shrimp. - Finish and serve:
Taste and adjust seasoning. Finish with extra Parmesan, black pepper, or a squeeze of lemon if desired.
Tips for the Best Pistachio Pesto
- Toast pistachios lightly in a dry pan for deeper flavor.
- Add pasta water gradually to create a silky, clingy sauce.
- If the pesto tastes heavy, brighten it with lemon juice or zest.
- Store pesto with a thin layer of olive oil on top to prevent browning.
Easy Variations and Substitutions
This recipe is flexible and easy to customize:
- Swap shrimp for grilled chicken, salmon, or scallops.
- Make it dairy-free by replacing Parmesan with nutritional yeast.
- Add vegetables like cherry tomatoes, spinach, zucchini, or asparagus.
- Use whole wheat or gluten-free pasta if needed.
- Add red pepper flakes for heat or extra garlic for bold flavor.
What to Serve with Pistachio Pesto Shrimp Pasta
Round out the meal with simple sides that won’t overpower the pasta:
- A crisp green salad with lemon vinaigrette
- Garlic bread, focaccia, or crusty sourdough
- Roasted vegetables like broccoli or asparagus
- A glass of dry white wine such as Pinot Grigio or Sauvignon Blanc
Storage, Reheating, and Make-Ahead Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.
- Make pistachio pesto up to 3 days ahead and store separately.
- Freeze pesto (without cheese if possible) for up to 3 months.
Recipe FAQ’s
Can I make pistachio pesto ahead of time?
Yes. Pistachio pesto can be made up to 3 days in advance and stored in the refrigerator in an airtight container with a thin layer of olive oil on top.
Can I use frozen shrimp?
Absolutely. Just make sure the shrimp are fully thawed and patted dry before cooking.
What pasta works best with pistachio pesto?
Long noodles like linguine or spaghetti work especially well, but short shapes like penne or fusilli also hold the sauce nicely.
Easy & Creamy Pistachio Pesto Pasta with Shrimp
Ingredients
- 12 oz pasta linguine, spaghetti, or penne
- 1 lb shrimp peeled and deveined
- 1 cup shelled unsalted pistachios
- 2 cups fresh basil leaves
- 2 cloves garlic
- ½ cup grated Parmesan cheese plus more for serving
- ½ cup extra-virgin olive oil plus more for cooking
- ½ tsp salt or to taste
- ¼ tsp black pepper
- ½ cup reserved pasta water as needed
- 1 tbsp lemon juice optional
- Red pepper flakes for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- While the pasta cooks, add pistachios, basil, garlic, and Parmesan cheese to a food processor. Pulse until finely chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy. Season with salt and black pepper to taste. Set aside.
- Heat a drizzle of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper.
- Add shrimp to the skillet and cook for 1–2 minutes per side, just until pink and opaque. Remove from heat.
- Add the cooked pasta to a large bowl or back into the pot. Toss with pistachio pesto, adding reserved pasta water a little at a time until the sauce coats the pasta evenly.
- Gently fold in the cooked shrimp. Add lemon juice if using.
- Serve immediately, topped with extra Parmesan cheese and red pepper flakes if desired.