Cilantro Pistachio Shrimp Pasta Recipe

I’m excited to share this fresh and vibrant Cilantro Pistachio Shrimp Pasta Recipe with you! If you’re looking for a dish that’s bright, flavorful, and a little bit unexpected, this one hits the spot. The combination of zesty cilantro pesto with crunchy pistachios and juicy shrimp makes it perfect for weeknight dinners when you want something easy but impressive.

What I love most about this Cilantro Pistachio Shrimp Pasta Recipe is how versatile it is—you can serve it warm right off the stove or at room temperature for a casual lunch. Plus, it feels light and fresh because of the cilantro and lime, but still satisfying, thanks to the hearty shrimp and pasta. Trust me, once you try it, it’ll become your go-to for a simple yet flavorful seafood pasta.

Ingredients You’ll Need

Each ingredient in this recipe plays an important role to make the flavors pop and the texture interesting. When shopping, fresh cilantro and good-quality pistachios are key to getting that beautiful fresh-nutty balance in the pesto.

• Fresh cilantro: Use packed and fresh for the best bright green color and fresh flavor in your pesto.
• Roasted pistachios (shelled): Add a lovely crunch and nutty depth; roasting them yourself enhances their flavor even more.
• Jalapeño: Seeds removed to keep the heat manageable but still add a little kick.
• Garlic: Two cloves for a fragrant base—fresh is always better than pre-minced.
• Lime juice: Adds a zesty tang that brightens the pesto beautifully.
• Avocado or olive oil: Helps bind the pesto and adds richness without overpowering the fresh ingredients.
• Water: Just enough to thin the pesto so it coats the pasta perfectly.
• Salt and freshly ground black pepper: Essential for balancing and enhancing all the flavors.
• Olive oil for shrimp: Keeps them juicy and helps with the seasoning.
• Raw shrimp (deveined and tails off): Fresh or thawed from frozen—pat dry for best searing.
• Garlic powder: A quick way to layer in garlic flavor on the shrimp.
• Spaghetti (gluten-free if needed): I love spaghetti because it holds the pesto well.
• Goat cheese: Crumbled on top adds a creamy tang that pairs beautifully with cilantro and pistachios.
• Extra cilantro leaves: For garnish and fresh brightness.
• Chopped roasted pistachios: For that satisfying crunch on top.

Variations

One of my favorite things about this Cilantro Pistachio Shrimp Pasta Recipe is how easy it is to personalize. Depending on your mood or what you have on hand, you can make small tweaks that make this your own signature dish.

• Variation: I sometimes swap out shrimp for grilled chicken or even tofu to switch up the protein, and it still tastes amazing.
• Spice level: If you like it hotter, I leave the jalapeño seeds in or add a pinch of red pepper flakes to the pesto.
• Dairy-free: Simply skip the goat cheese or swap it for a vegan alternative without losing any of the flavor.
• Nut-free: If pistachios aren’t an option, try pumpkin seeds—they provide a similar crunch with a slightly different taste.
• Seasonal twist: In winter, I love tossing in some sautéed kale or spinach for extra green goodness.

How to Make Cilantro Pistachio Shrimp Pasta Recipe

Step 1: Blend your bright, zesty cilantro pistachio pesto

Start by making the pesto—it’s the star of the show. Combine fresh cilantro, roasted pistachios, jalapeño (seeds removed for mild heat), garlic cloves, and squeeze in half a lime’s juice into your food processor or blender. Add the avocado or olive oil, salt, black pepper, and a couple of tablespoons of water to help everything blend smoothly. Pulse until you get a creamy but slightly textured pesto. If it feels too thick, add a splash more water—this helps it coat your pasta nicely later. Taste and adjust seasoning, adding more lime or salt if you want.

Step 2: Prepare and season your shrimp

While you finish your pesto, heat olive oil in a large skillet over medium-high heat. Pat the shrimp dry with paper towels—it helps them sear well instead of steaming. Season them lightly with garlic powder, salt, and freshly ground black pepper. Once your pan is hot, add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Shrimp cook quickly, so watch carefully to avoid overcooking—they should be firm but tender.

Step 3: Cook pasta and combine

Meanwhile, cook your spaghetti in salted boiling water according to package instructions until al dente. Reserve about a cup of pasta cooking water before draining. Toss the hot pasta with your cilantro pistachio pesto and shrimp, adding a splash of pasta water if you want to loosen the sauce and help it cling. Give everything a good stir to marry the flavors.

How to Serve Cilantro Pistachio Shrimp Pasta Recipe

Garnishes

I love topping this pasta with crumbled goat cheese because it adds a creamy tang that complements the zesty pesto. A handful of extra cilantro leaves brings freshness and color, while chopped roasted pistachios on top add a delightful crunch. These simple garnishes really take the dish from good to wow in presentation and flavor.

Side Dishes

To keep things light and balanced, I often serve this shrimp pasta with a crisp green salad dressed simply with lemon vinaigrette. Roasted or grilled vegetables like asparagus, zucchini, or bell peppers also pair beautifully. If you want something heartier, a warm crusty bread is always a winner to soak up any leftover pesto sauce.

Creative Ways to Present

For special occasions, I like to serve this pasta in shallow bowls with a drizzle of extra virgin olive oil and a sprinkle of edible flowers for a festive touch. If you’re entertaining, you could plate individual portions garnished with whole pistachios and a small wedge of lime for guests to squeeze themselves. It makes the meal feel extra thoughtful and fun!

Make Ahead and Storage

Storing Leftovers

Leftover Cilantro Pistachio Shrimp Pasta stores well in an airtight container in the refrigerator for up to 2 days. I usually toss everything together before storing so the shrimp and pasta absorb that delicious pesto flavor even more. Just be mindful that the pasta can soak up a lot of sauce over time, so you might want to reserve a little pesto or pasta water before mixing if you think you’ll have leftovers.

Freezing

Since this recipe contains shrimp and fresh herbs, freezing isn’t my first go-to because texture and flavor can change. However, if you want to freeze it, I recommend freezing the pesto separately and the shrimp pasta on its own. Defrost the pesto overnight and stir it in freshly reheated pasta and shrimp for the best results.

Reheating

The best way to reheat leftovers is in a skillet over medium-low heat. Add a splash of water or broth to loosen the sauce and heat gently so the shrimp doesn’t get rubbery. Microwave works in a pinch, but I find low and slow on the stove keeps the texture more enjoyable.

FAQs

Final Thoughts

This Cilantro Pistachio Shrimp Pasta Recipe is a little gem I turn to when I want something quick but fresh and full of personality. The fresh cilantro pesto cuts through the richness of the shrimp and goat cheese perfectly, making every bite feel lively and satisfying. I hope you enjoy making and tweaking this recipe as much as I do—it’s perfect for impressing friends or just treating yourself on a cozy night in.

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