Description
This Date Night In Cilantro Pistachio Pesto Shrimp Pasta is a delightful and flavorful dish perfect for a cozy evening. Featuring a vibrant homemade cilantro pistachio pesto, succulent sautéed shrimp, and perfectly cooked spaghetti, this recipe balances fresh herbs with the richness of goat cheese and a hint of jalapeño heat. Quick to prepare yet impressive in taste and presentation, it makes for an excellent dinner that is both satisfying and memorable.
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
- Make the pesto: In the bowl of a food processor, combine the cilantro, roasted pistachios, seeded jalapeño, garlic cloves, lime juice, avocado or olive oil, water, salt, and freshly ground black pepper. Process until the mixture is smooth, stopping to scrape down the sides as needed to ensure even blending.
- Cook the shrimp: Heat olive oil in a large skillet or pan over medium-high heat. Add the shrimp along with garlic powder, salt, and freshly ground black pepper. Cook, stirring occasionally, until the shrimp turn pink and are cooked through, about 3-4 minutes. Remove from heat and set aside.
- Cook the pasta: Prepare the spaghetti according to package instructions until al dente. Drain well, then return the pasta to the pot.
- Combine pasta with pesto and shrimp: Stir the prepared pesto into the warm pasta to coat evenly. Add the cooked shrimp and gently mix to combine all components thoroughly.
- Serve and garnish: Divide the pasta and shrimp mixture among bowls. Top each serving with crumbled goat cheese, extra fresh cilantro leaves, and a sprinkle of chopped roasted pistachios for added texture and flavor. Serve immediately for the best taste and presentation.
Notes
- Feel free to substitute chicken for shrimp if preferred.
- To make this recipe vegetarian, replace the shrimp with one can of chickpeas, drained and rinsed.
- For a dairy-free version, omit the goat cheese garnish.
- Leftover pesto shrimp pasta can be stored in an airtight container in the refrigerator for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 180mg
