Description
This vibrant Cilantro Pistachio Shrimp Pasta combines fresh cilantro pesto with roasted pistachios, tender shrimp, and spaghetti for a flavorful and satisfying meal. The pesto is creamy with a mild kick from jalapeño, complemented by juicy garlic-seasoned shrimp and finished with tangy goat cheese and crunchy pistachio garnish. A quick and elegant dish perfect for weeknight dinners or entertaining.
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
- ½ teaspoon salt
- Freshly ground black pepper to taste
For the Shrimp:
- 1/2 tablespoon olive oil
- 1 pound raw shrimp, deveined and tails off
- ½ 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, combine the fresh cilantro, roasted pistachios, jalapeño (with seeds removed for less heat), and garlic cloves. Pulse until roughly chopped. Add lime juice, avocado or olive oil, salt, and black pepper. Blend until smooth, adding 2–3 tablespoons of water gradually to reach desired pesto consistency. Adjust seasoning to taste. Set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain the pasta. Set aside.
- Cook the Shrimp: Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Toss the shrimp with garlic powder, salt, and pepper. Add the shrimp to the skillet and sauté for 2-3 minutes on each side or until pink and opaque. Remove from heat.
- Combine Pasta and Pesto: Add the cooked pasta back to the skillet with shrimp. Stir in the prepared cilantro pistachio pesto, adding reserved pasta water a little at a time to help coat the pasta evenly and loosen the sauce as needed.
- Plate and Garnish: Serve the pasta and shrimp warm, topped with crumbled goat cheese, extra cilantro leaves, and chopped roasted pistachios for added texture and flavor. Enjoy immediately.
Notes
- For a creamier pesto, add a small handful of grated Parmesan cheese if not vegan or dairy-free.
- Use gluten-free spaghetti to keep the dish gluten free if necessary.
- Adjust jalapeño amount to control the spice level according to your preference.
- You can substitute shrimp with chicken or tofu for variation.
- Reserve pasta water is key to help pesto adhere to noodles.
