If you’re on the hunt for a pasta dish that’s bursting with fresh flavors yet packs a satisfying punch, this Cilantro Pistachio Shrimp Pasta Recipe is exactly what you need. It marries the bright, herbaceous notes of cilantro with the creamy texture of pistachio pesto, all tied together by juicy shrimp and perfectly cooked spaghetti. I’ve made this recipe countless times, and honestly, it never fails to make weeknights feel special without much fuss.

What I love most about this Cilantro Pistachio Shrimp Pasta Recipe is how versatile it is — it works for a quick dinner or an impressive meal for friends. The freshness of the pesto combined with the rich, nutty pistachios and a little heat from jalapeño gives this pasta a unique twist I haven’t found elsewhere. You’re really going to enjoy the balance of flavors here.

Ingredients You’ll Need

These ingredients work harmoniously to create a vibrant pesto and perfectly seasoned shrimp that elevate your pasta experience. When shopping, try to find fresh cilantro and good quality pistachios—you’ll notice the difference in flavor immediately.

Fresh cilantro: Use packed leaves for maximum herb flavor and freshness.
Roasted shelled pistachios: They provide a creamy texture and a lovely nutty depth to the pesto.
Jalapeño: Removing seeds reduces the heat, but leaving a little adds a nice kick.
Garlic cloves: Fresh garlic gives the pesto a pungent punch that balances the cilantro.
Lime juice: Freshly squeezed juice brightens the whole sauce – bottled just doesn’t compare.
Avocado or olive oil: I prefer avocado oil for its mild flavor, but olive oil works beautifully too.
Water: Used to thin the pesto to the perfect consistency.
Salt and freshly ground black pepper: Essential for bringing out all other flavors.
Raw shrimp: Deveined and tail-off for easy eating and quick cooking.
Garlic powder: For seasoning the shrimp evenly and adding subtle garlic notes.
Spaghetti: Choose gluten-free if preferred, but classic pasta works well.
Goat cheese: Crumbled on top for a tangy, creamy finish.
Extra cilantro leaves and chopped roasted pistachios: For garnish and texture contrast.

Variations

I’m a big fan of making this recipe my own depending on what’s in season or what my pantry looks like. Feel free to tweak to your taste; it’s what makes home cooking fun!

Spicy variation: Keep some jalapeño seeds or add a pinch of cayenne for a fiery version—I’ve done this when I want a little extra heat and it wakes up the whole dish.
Vegetarian option: Swap shrimp for roasted chickpeas or sautéed mushrooms for a hearty, meat-free twist.
Different nuts: I sometimes swap pistachios for toasted almonds or walnuts if that’s what I have on hand, and it still tastes amazing.
Dairy-free version: Skip the goat cheese or use a dairy-free cheese alternative to keep it vegan-friendly.
Herb adjustments: If cilantro isn’t your thing, try swapping part of it for fresh basil or parsley—you’ll get a deliciously different flavor profile.

How to Make Cilantro Pistachio Shrimp Pasta Recipe

Step 1: Make the Cilantro Pistachio Pesto

Start by tossing the cilantro, roasted pistachios, jalapeño (seeds removed for mild heat), garlic, lime juice, and oil into your food processor or blender. Pulse until everything comes together but still has a bit of texture—don’t overblend or you’ll lose that lovely nutty crunch. Add water a tablespoon at a time to reach your desired consistency, then season with salt and pepper. This pesto can feel wonderfully fresh and vibrant, so taste as you go to get that perfect balance.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil and cook your spaghetti according to package instructions until al dente. I like to reserve about a cup of pasta water before draining—it helps when you combine the pasta with the pesto later on. Trust me, that starchy water makes everything silky and pulls the sauce together beautifully.

Step 3: Sauté the Shrimp

While your pasta cooks, heat olive oil in a skillet over medium-high heat. Toss the shrimp with garlic powder, salt, and pepper, then spread them out in the pan. Cook for about 2 minutes per side until they turn pink and opaque. Avoid overcrowding the pan, or the shrimp will steam instead of getting a nice sear. Don’t overcook here—the shrimp will stay juicy and lovely.

Step 4: Combine Pasta, Pesto, and Shrimp

Mix the drained pasta with the cilantro pistachio pesto in a large bowl, adding reserved pasta water as needed to help the pesto coat every strand evenly. Then fold in the cooked shrimp gently so everything is well mixed but not mushy. That’s it—it’s ready to serve!

How to Serve Cilantro Pistachio Shrimp Pasta Recipe

A white bowl in the center filled with raw shrimp showing light gray and pink colors and curled shapes, surrounded by small white bowls and fresh ingredients on a white marbled surface; to the top left and right are two halves of bright green lime, above them is a bunch of fresh green cilantro leaves, to the top right a bundle of uncooked yellow spaghetti strands, below the shrimp bowl a small white bowl of olive oil shines golden yellow, next to it a white bowl filled with green and brown pistachios, a small white dish of salt and black pepper mix is near the bowls, a whole dark green jalapeño lays near two white garlic bulbs, and a small white bowl with yellow oil completes the ingredients visible photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top my pasta with crumbled goat cheese for that creamy tang that contrasts with the vibrant pesto. A sprinkle of extra chopped roasted pistachios adds a wonderful crunchy texture. And fresh cilantro leaves brighten up the presentation and add an aromatic pop—I never skip those!

Side Dishes

This pasta pairs beautifully with a crisp green salad dressed lightly in lemon vinaigrette or simple roasted vegetables like asparagus or Brussels sprouts. I find that something fresh and lightly acidic on the side balances the richness of the dish perfectly.

Creative Ways to Present

For a special occasion, try serving this Cilantro Pistachio Shrimp Pasta Recipe in individual bowls garnished with edible flowers and extra cilantro sprigs. I once surprised friends by plating it alongside a chilled white wine and it instantly felt like a restaurant-worthy meal at home.

Make Ahead and Storage

Storing Leftovers

I recommend storing leftovers in an airtight container in the fridge for up to 2 days. The pesto can sometimes darken, but stirring in a splash of fresh lime juice before reheating helps revive the flavors.

Freezing

Although I haven’t frozen the complete pasta dish (shrimp doesn’t always freeze well), I’ve frozen the leftover pesto separately and it holds up great for up to 3 months. Just thaw and stir it through freshly cooked pasta for a quick meal.

Reheating

Reheat leftovers gently in a skillet over low heat or in the microwave with a splash of water or oil to prevent drying out. I prefer the stovetop method because it keeps the shrimp tender and the pesto vibrant.

FAQs

Can I use frozen shrimp for this Cilantro Pistachio Shrimp Pasta Recipe?

Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking to prevent excess moisture and ensure a good sear. Frozen shrimp can work just fine as long as you don’t overcrowd the pan.
Is there a substitute for jalapeño if I don’t have any?

If you want some heat, substitute with a pinch of red chili flakes or a small amount of cayenne pepper. If you prefer no spice, simply omit it—the pesto will still taste fresh and flavorful.
Can I prepare the pesto ahead of time?

Yes! You can make the pesto a day in advance and store it in an airtight container in the fridge. Just give it a good stir and maybe thin it with a bit of water or oil before combining with pasta.
What type of pasta works best with this recipe?

Spaghetti is my go-to because it holds the pesto nicely, but feel free to experiment with linguine, fettuccine, or even penne. Gluten-free pasta works just as well if you prefer.

Final Thoughts

This Cilantro Pistachio Shrimp Pasta Recipe is one of those dishes that makes me feel like a kitchen superstar every time I prepare it. The fresh, vibrant pesto paired with tender shrimp and the playful crunch of pistachios is a combination that just sticks with you. I hope when you try this recipe, it brings as much joy to your table as it has to mine – trust me, you’ll want to keep it in your regular rotation!