Pistachio pesto pasta with shrimp is one of my go-to meals when I’m too lazy to think about what to cook—or what to pack for tomorrow’s lunch. It’s quick, satisfying, and so easy to throw together. You can whip up your own pistachio pesto from scratch or take the shortcut and use a good store-bought one—either way, it’s delicious.
When I pack this for lunch, I usually pair it with a little salad, some grilled chicken or hard-boiled eggs for extra protein, and maybe a piece of crusty bread for a complete, fuss-free meal that still feels special.
But if I’m making it for dinner on a busy weeknight, I love to go bigger—adding roasted veggies, a side of garlic bread, and maybe even a small dessert to make it feel like a full, comforting feast.
I won’t go on any longer—let’s get straight to the recipe!
Pistachio Pesto Pasta with Shrimp
4
servings15
minutes20
minutesThis recipe offers a delicious twist on classic pesto by using pistachios for a nutty, rich flavor that pairs perfectly with tender shrimp and al dente pasta.
Ingredients
- For the Pistachio Pesto:
1 cup shelled, unsalted pistachios
2 cups fresh basil leaves, packed
2 cloves garlic, peeled
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan cheese
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper to taste
- For the Pasta and Shrimp:
1 lb rotini or fusilli pasta
1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
1/4 teaspoon red pepper flakes (optional, for a little heat)
Salt and black pepper to taste
Parmesan cheese and fresh basil leaves for garnish
Directions
- Make the Pistachio Pesto:
- In a food processor, combine the pistachios, basil, and garlic. Pulse until they are finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the mixture forms a smooth paste.
- Add the Parmesan cheese and lemon juice, and pulse a few more times to combine.
- Season with salt and pepper to taste. If the pesto is too thick, you can thin it with a little bit of the pasta cooking water later.
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the rotini pasta and cook according to package directions until al dente.
- Before draining, reserve about 1/2 cup of the pasta cooking water. This will be used to help create a creamy sauce.
- Drain the pasta and set it aside.
- Cook the Shrimp:
- While the pasta is cooking, heat the tablespoon of olive oil in a large skillet or pan over medium-high heat.
- Pat the shrimp dry with a paper towel and season with salt, pepper, and red pepper flakes (if using).
- Add the shrimp to the hot pan in a single layer. Cook for 1-2 minutes per side, or until they turn pink and opaque. Be careful not to overcook them, as they can become tough.
- Remove the cooked shrimp from the pan and set them aside.
- Combine and Serve:
- Add the cooked, drained pasta to the pan where you cooked the shrimp.
- Stir in the pistachio pesto. Add a little of the reserved pasta water, a tablespoon at a time, to achieve a smooth and creamy consistency.
- Gently toss the cooked shrimp back into the pasta and pesto mixture until they are warmed through.
- Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves. Enjoy!
Pasta Shape Swaps for Pistachio Pesto Shrimp
If rotini or fusilli aren’t what you have on hand—or you’re just in the mood to switch things up—there are plenty of pasta shapes that work beautifully with this pistachio pesto shrimp dish.
Penne – You can’t go wrong with this classic. Its tubular shape and little ridges are like built-in sauce catchers, holding onto every bit of that creamy pistachio pesto and tender shrimp.
Fettuccine or Linguine – If you want something long and elegant, these flat noodles are perfect. The pesto clings to each strand, giving you that silky, luxurious bite from start to finish.
Orecchiette – These “little ears” are one of my favorites for scooping. Each one cradles just enough pesto (and maybe a tiny shrimp piece!) so you get the perfect balance of flavors in every forkful. That said, I have to admit—this shape has my heart for creamy mac and cheese even more than for pesto.
Farfalle (Bow-tie pasta) – This one’s all about texture and presentation. The folds are great for catching the sauce, and the shape adds a fun, slightly fancy touch to the plate.
Now that we’ve gone over the recipe, the timing is all yours—so let’s get cooking! Grab your favorite pasta shape, whip up that pistachio pesto, and let the shrimp do their magic in the pan. In just a short while, you’ll have a dish that’s as beautiful as it is delicious.
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