Pasta with Pistachio Pesto and Shrimp

Pasta with pistachio pesto and shrimp is a dish that blends sea flavors with those of the land, creating a tasty and refined balance. Here is a typical recipe with an Italian twist:

Ingredients

• 320g of pasta (such as spaghetti or linguine)
• 200g of fresh (or frozen) shrimp
• 100g of unsalted pistachios
• 50g of grated Parmesan cheese
• 1 clove of garlic
• A few leaves of fresh basil
• about 100ml of extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start with the pistachio pesto. Shell the pistachios if they aren’t already, then place them in the mixer with the garlic, basil, Parmesan, a pinch of salt, and pepper. Blend everything, adding the extra virgin olive oil in a stream until you get a creamy mixture. If necessary, you can adjust the consistency by adding more oil.

2. Clean the shrimp by removing the shell and the intestine, then wash them under running water. You may leave them whole or cut them into pieces, according to your preference.

3. Cook the pasta in plenty of salted water following the time indicated on the package for an “al dente” texture.

4. While the pasta is cooking, sauté the shrimp in a pan with a drizzle of oil and a clove of garlic for a few minutes, until they turn pink and slightly golden.

5. Drain the pasta and keep some of the cooking water.

6. Remove the garlic clove from the pan with the shrimp and add the pasta. Incorporate the pistachio pesto and mix well. If the mixture is too thick, thin it with some of the pasta cooking water.

7. Serve immediately, garnishing the dish with some whole pistachios and, if desired, a touch of fresh basil.

Here’s a curiosity: pistachio pesto is a variation of the more well-known Genoese pesto and originates in Sicily, where the pistachios from Bronte are appreciated for their distinctive flavor. It is interesting to note that this dish combines typical ingredients of Southern Italy with pasta, a fundamental element of Italian cuisine in general.