Cilantro Pistachio Shrimp Pasta

Cilantro Pistachio Shrimp Pasta brings together an herbaceous pesto and juicy shrimp into a bright yet comforting bowl of noodles that never fails to impress family or guests This dish is perfect for nights when you want something quick new and full of fresh flavor yet elegant enough for any occasion

I first whipped this up after finding a bag of pistachios and bunch of cilantro on a whim The combo instantly became one of my go to pasta shortcuts for both casual dinners and as the “wow” factor at summer gatherings

What You'll Need

• Fresh cilantro: brings bold herbal notes and creates the green backbone of the pesto Choose leaves with no wilting for best color and taste
• Roasted pistachios: add nuttiness and a touch of richness Look for unsalted and plump nuts for a creamy texture
• Jalapeño: gives a gentle heat that wakes up the pesto For mellow heat remove seeds completely
• Garlic: offers bite and aroma Always use fresh for that assertive kick
• Lime juice: brightens every element Squeeze it fresh for the cleanest tang
• Avocado or olive oil: helps the pesto go silky and luscious Use extra virgin if possible
• Good quality raw shrimp: becomes the showstopper Use medium to large peeled and deveined shrimp for best results Frozen works if you thaw thoroughly and pat dry
• Goat cheese for garnish: melts into the warm pasta adding tang and creaminess Aim for fresh logs over precrumbled for best flavor
• Spaghetti or your favorite long pasta: Choose a high protein gluten free variety if desired to make the meal lighter
• Extra cilantro and pistachios for topping: add texture and a pop of color When chopping pistachios for garnish leave some a bit chunky

How to Make It

Make the Pesto:

Place the cilantro pistachios jalapeño garlic lime juice and oil into your food processor Pulse everything together until chopped stream in water until the mixture is loose and spreadable Taste and adjust salt or lime juice to balance the flavor For the best pesto texture pause to scrape down the sides so every nut and leaf blends evenly

Cook the Shrimp:

Heat olive oil in a large skillet over medium high Once shimmering add the shrimp spread in one layer Sprinkle garlic powder salt and pepper Stir occasionally letting shrimp turn just pink and curl up This usually takes about three minutes per side Overcooked shrimp will become tough and rubbery so as soon as they are opaque pull them from the heat

Boil the Pasta:

Bring a generous pot of salted water to a rolling boil Drop in the spaghetti Give it a stir right away and cook until just tender with a bite usually one to two minutes less than the package time Reserve a cup of pasta water then drain

Toss and Assemble:

Add the drained pasta back to its pot or a large bowl While still hot spoon in the fresh pesto using tongs to coat every strand Splash in a bit of reserved cooking water if you want a looser sauce Fold in the cooked shrimp then serve topped generously with goat cheese crumbles extra cilantro and more chopped pistachios A good tangle of each garnish makes the dish pop

Goat cheese is my all time favorite element in this recipe It melts just slightly with the warm noodles lending a tangy richness that takes every forkful over the top I will never forget serving this on a summer night for my family when everyone asked for seconds three times

Storage and Make Ahead

Once cooled leftovers can be stored in an airtight container in the fridge for up to two days The pesto holds its color best if kept separate and tossed in just before serving To reheat gently warm the pasta and shrimp together adding a splash of hot water to bring back the silkiness

Ingredient Swaps That Work

Chicken breast chunks or tofu cubes step in perfectly if you want a shrimp free alternative Sunflower seeds can stand in for pistachios if there are allergies and will still give a delicious green sauce Swap goat cheese for feta or leave off entirely and sprinkle on a handful of toasted breadcrumbs for crunch

Serving Ideas

This pasta shines as a main course but can also star on a buffet style dinner Garnish with extra lime wedges if you crave more brightness A handful of arugula tossed in right before serving turns it into a warm pasta salad Slices of avocado or a sprinkle of chili flakes level up the plate

The Story Behind the Dish

Cilantro and pistachio is a common flavor pairing in Persian and Indian kitchens Here they find new life as a pesto which makes the dish feel both globally inspired and totally approachable Serving this at a gathering is a sure conversation starter I love letting friends guess what gives the sauce its color and flavor every time

Seasonal Adaptations

Switch out cilantro for a mix of mint and basil if you want a different green twist Use grilled shrimp and toss pasta with fresh corn kernels when in season for a summer feel In colder months stir in roasted sweet potato cubes for extra heartiness

Quick Notes for Success

Rinse cilantro well and pat dry to prevent a watery pesto Ask your fishmonger for shrimp that smells briny not overly fishy Do not skip salting the pasta water Flavor builds from step one

Success Stories

This recipe has graced birthday tables weekday lunches and a few impromptu date nights Each time I tweak the spice or toppings and without fail end up with empty plates and happy memories It is now my most requested “fancy but easy” pasta dish among friends

This is a pasta that transforms weeknight ingredients into something memorable It is a recipe you will return to again and again whenever you crave both flavor and simplicity

Recipe FAQs

→ Can I substitute another nut for pistachios?

Yes, you can use almonds, cashews, or walnuts for a different flavor or based on availability.

→ What protein can replace shrimp?

Chicken, tofu, or even chickpeas work well as alternatives to shrimp in this pasta.

→ How spicy is this dish?

The jalapeño adds a mild heat, but you can adjust by using more or less according to your preference.

→ What pasta shape works best?

Spaghetti is classic, but linguine or fettuccine are also excellent with this pesto sauce.

→ Can I make the pesto ahead?

Yes, the pesto can be prepared in advance and stored in the fridge for up to three days.