Cilantro Pistachio Shrimp Pasta Recipe
This Cilantro Pistachio Shrimp Pasta combines a vibrant homemade pesto made from fresh cilantro, roasted pistachios, and jalapeño with perfectly sautéed shrimp and al dente spaghetti. Finished with creamy goat cheese and crunchy pistachio garnish, this dish offers a deliciously fresh twist on traditional shrimp pasta, bursting with bright flavors and a smooth, nutty texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Pesto:
- 3/4 cup packed fresh cilantro
- 1/3 cup shelled roasted pistachios
- 1 jalapeño, seeds removed
- 2 cloves garlic
- 1/2 lime, juiced
- 3 tablespoons avocado or olive oil
- 2–3 tablespoons water, to thin pesto
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
For the Shrimp:
- 1/2 tablespoon olive oil
- 1 pound raw shrimp, deveined and tails off
- 1/2 teaspoon garlic powder
- Freshly ground salt and pepper to taste
For the Pasta:
- 10 oz spaghetti, gluten free if desired
To Garnish:
- 1/4 cup goat cheese
- Extra cilantro leaves
- Chopped roasted pistachios
Instructions
- Prepare the Pesto: In a food processor or blender, combine 3/4 cup packed fresh cilantro, 1/3 cup shelled roasted pistachios, 1 seeded jalapeño, 2 cloves garlic, and the juice of half a lime. Pulse several times, then slowly drizzle in 3 tablespoons avocado or olive oil while blending until smooth. Add 2 to 3 tablespoons of water to reach your desired pesto consistency. Season with 1/2 teaspoon salt and freshly ground black pepper to taste. Set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add 10 oz spaghetti and cook according to package directions until al dente, usually about 8-10 minutes. Drain the pasta, reserving about 1/4 cup of pasta water for later use.
- Sauté the Shrimp: Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Season 1 pound of raw, deveined, and tail-off shrimp with 1/2 teaspoon garlic powder, salt, and freshly ground black pepper. Add shrimp to the skillet and cook for about 2-3 minutes per side until the shrimp are pink and opaque. Remove from heat.
- Combine Pasta and Pesto: Return the drained pasta to the pot or a large mixing bowl. Add the prepared cilantro pistachio pesto and mix well to coat evenly. If the mixture seems thick, add a splash of reserved pasta water to loosen the sauce.
- Serve: Plate the pesto-coated pasta and top with sautéed shrimp. Garnish with 1/4 cup crumbled goat cheese, extra fresh cilantro leaves, and a sprinkle of chopped roasted pistachios for added texture and flavor. Serve immediately while warm.
Notes
- For a spicier pesto, leave some jalapeño seeds in or add an extra half jalapeño.
- Using gluten-free pasta makes this dish suitable for gluten-sensitive diets.
- To toast pistachios at home, spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes until fragrant.
- Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days.
- Goat cheese adds a creamy tang; substitute with feta or pecorino if preferred.
Keywords: cilantro pistachio shrimp pasta, shrimp pasta recipe, cilantro pesto, gluten free pasta, quick shrimp dinner
Find it online: https://busyrecipe.com/cilantro-pistachio-shrimp-pasta-recipe/