Pistachio Pesto Pasta with Shrimp || Gracefult Kitchen

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Pistachio Pesto Pasta with Shrimp

Seafood

This pistachio pesto pasta with shrimp begins with a basil-pistachio pesto—you are likely familiar with pesto made with pine nuts, but pesto is very flexible, and you can use almost any nut.

Ingredients

2 tablespoons raw pistachios, without shells
1 1/2 cups fresh basil leaves
1/2 cup grated Parmesan cheese
1/3 cup olive oil
1 garlic clove, peeled
1/4 teaspoon salt (optional)
freshly-squeezed lemon juice to taste
14 1/2 ounces fusilli pasta
1 pound peeled and deveined raw shrimp
2 tablespoons butter
1 teaspoon garlic powder
1/2 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper

Description

For pesto, place a skillet over medium-high heat, and toast pistachios until fragrant, tossing frequently, about 1 minute. Remove pistachios to a plate to cool completely, about 10 minutes.
Combine pistachios, basil, Parmesan cheese, olive oil, and garlic in a blender or food processor and purée until smooth. Season to taste with salt and lemon juice.
Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Reserve 1 tablespoon pasta water; drain.
Gently stir 1/4 cup pesto into pasta with a slotted spoon.
Add shrimp, garlic powder, salt, and black pepper to a bowl. Toss to thoroughly coat shrimp in seasonings.
Heat a large skillet over medium heat. Add butter; once melted, add shrimp to the skillet in a single even layer. Cook shrimp on one side until seared, 2 to 3 minutes. Flip shrimp and cook until shrimp is seared, pink, and opaque, 2 to 3 minutes more.
Add shrimp to pasta. Add reserved pasta water if needed to thin sauce, and serve.