Cilantro Pistachio Pesto Shrimp Pasta Recipe

If you love vibrant flavors and quick meals that make you feel like a kitchen rockstar, you’re going to adore this Cilantro Pistachio Pesto Shrimp Pasta Recipe. It’s bright, fresh, and packs just the right punch with creamy goat cheese and a hint of jalapeño kick in the pesto. I first landed on this recipe when I wanted something impressive yet effortless for date night in, and ever since, it’s been a favorite in my rotation—it feels fancy without the fuss.

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Ingredients You’ll Need

Each ingredient plays its part in layering flavor and texture in this Cilantro Pistachio Pesto Shrimp Pasta Recipe. Fresh cilantro is the star, and the pistachios bring a nutty richness that feels so satisfying. When you find good-quality shrimp and fresh herbs, you’re already halfway there—it’s the kind of recipe where fresh ingredients truly shine.

• Fresh cilantro: Opt for bright, vibrant bunches without wilting leaves for the best pesto flavor.
• Roasted shelled pistachios: These add a subtle earthiness and crunch; you can roast raw pistachios gently in a dry pan if needed.
• Jalapeño: Removing the seeds cuts back the heat, but I like to leave a few for a nice background spice.
• Garlic cloves: Fresh and pungent, the garlic amps up the pesto’s depth.
• Lime juice: Adds brightness and balances the richness of the nuts and oil.
• Avocado or olive oil: Smooths out the pesto and adds creaminess—olive oil is classic, but avocado oil lends a milder taste.
• Water: Used to thin the pesto just enough—start with less and add more if needed.
• Salt and freshly ground black pepper: Essential for seasoning and bringing everything together.
• Raw shrimp: Deveined and tails off for easy eating; fresh or thawed frozen will work.
• Olive oil (for cooking shrimp): Keeps the shrimp juicy and adds flavor.
• Garlic powder: Sprinkled on shrimp for an extra layer of garlicky goodness.
• Spaghetti: Use gluten-free pasta if you prefer; just cook according to package instructions.
• Goat cheese: Crumbled on top for a creamy, tangy finish that melts slightly with the warm pasta.
• Extra cilantro and chopped roasted pistachios: For garnish to boost flavor and add crunch.

Variations

I’m all about tweaking recipes to fit the mood or what’s in the fridge, and this Cilantro Pistachio Pesto Shrimp Pasta Recipe is no exception. Whether you want to swap protein, adjust for dietary needs, or change up textures, there are plenty of ways to make it your own.

• Chicken Substitute: When I ran out of shrimp one busy weeknight, I used chicken breast sliced thinly—and my family couldn’t tell the difference!
• Vegetarian Version: I love using a can of chickpeas in place of shrimp for a satisfying, meat-free version that still feels filling.
• Dairy-Free: Skip the goat cheese or swap in a vegan cheese for that melty richness without dairy.
• Make It Spicier: Keep some jalapeño seeds or add red pepper flakes if you like heat.

How to Make Cilantro Pistachio Pesto Shrimp Pasta Recipe

Step 1: Whip Up Your Cilantro Pistachio Pesto

Start by tossing cilantro, roasted pistachios, jalapeño (seeds removed unless you want extra heat), garlic cloves, lime juice, avocado or olive oil, a bit of water, salt, and pepper into a food processor. Pulse until smooth, scraping down the edges as needed. I usually add water one tablespoon at a time to get that perfect creamy, spreadable consistency. Pro tip: Taste as you go and adjust salt and lime—this step is where your pesto really sings.

Step 2: Cook the Shrimp Just Right

While the pesto is waiting, heat olive oil in a skillet over medium-high heat. Season your shrimp with garlic powder, salt, and pepper, then toss in the hot pan. Shrimp cooks super fast—about 2 minutes per side—and you’ll know they’re done when they turn pink and curl up. Don’t overcook them or they get rubbery, which is a rookie mistake I made more than once! Remove from heat and set aside.

Step 3: Bring Your Pasta to Life

Boil the spaghetti according to package directions until al dente. I always test my pasta a minute or two before the suggested time—you want it tender but with a bite. Drain and transfer back into the pot (yep, no rinsing; you want that starch to help the pesto cling to the noodles). Add your homemade pesto and cooked shrimp, then toss until everything is luxuriously coated.

Step 4: Garnish and Serve

Plate generous servings, sprinkle with crumbled goat cheese, chopped pistachios, and a few fresh cilantro leaves. The creamy goat cheese melting into warm pasta is pure magic. Serve immediately—trust me, this dish is best enjoyed fresh.

How to Serve Cilantro Pistachio Pesto Shrimp Pasta Recipe

Garnishes

I’m all about layering textures and flavors on the plate. I swear by fresh cilantro for that bright pop, crumbled goat cheese for creaminess, and a crunch from roasted pistachios. If I’m feeling fancy, a light drizzle of olive oil or a squeeze of fresh lime juice right before serving amps things up even more.

Side Dishes

This Cilantro Pistachio Pesto Shrimp Pasta is a star, so I like pairing it with something simple and crisp—like a green salad with a citrus vinaigrette or roasted asparagus. Garlic bread is great if you want to keep things indulgent, but honestly, this pasta holds its own spectacularly.

Creative Ways to Present

For date nights or dinner parties, I serve the pasta in shallow bowls with a sprinkle of edible flowers or microgreens on top. It’s an unexpected touch that makes it feel special without any extra cooking. I also like layering the shrimp atop a nest of pasta for a visually stunning plate.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which might be rare!), store them in an airtight container in the refrigerator for up to 3-4 days. I keep the pesto-coated pasta separate from garnishes like goat cheese so they stay fresh and flavorful.

Freezing

I usually avoid freezing this recipe because the pesto is best fresh, and shrimp can get rubbery after reheating. That said, if you want to freeze, keep the pesto separate and freeze in small portions. Shrimp pasta can be frozen but may lose some texture upon thawing.

Reheating

I gently reheat leftovers in a skillet over low heat with a splash of water or olive oil to prevent drying out. Microwaving works too but can dry out the shrimp. Fresh garnishes added after reheating bring the dish back to life.

FAQs

Final Thoughts

This Cilantro Pistachio Pesto Shrimp Pasta Recipe quickly became one of my go-to dishes whenever I want something that impresses without stressing me out. It’s the kind of recipe you can cook on a busy night but still feel like a chef. The bright, herby pesto combined with juicy shrimp and a creamy goat cheese finish just hits the spot every time. Honestly, I can’t recommend trying it enough—once you taste it, it will probably sneak onto your favorites list too.

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