Looking for a delicious and easy-to-make pasta recipe that’s perfect for any occasion? Look no further than this Cilantro Pistachio Shrimp Pasta! This dish is bursting with flavors and is sure to impress your family and friends.
Why You’ll Love This Recipe?
- The combination of fresh cilantro, roasted pistachios, and juicy shrimp creates a unique and mouthwatering flavor profile.
- This recipe comes together in no time, making it perfect for a quick weeknight dinner or a fancy weekend meal.
- The leftovers of this pasta are great for meal prepping, so you can enjoy it for lunch the next day.
Ingredient Notes:
For the Pesto:
- Fresh cilantro adds a bright and herbaceous flavor to the dish.
- Roasted pistachios provide a nutty crunch, but you can substitute them with any other nuts like almonds or walnuts.
- Jalapeño adds a subtle heat, but you can adjust the amount based on your spice preference.
- Lime juice adds a citrusy kick to the pesto.
- Avocado or olive oil helps to bind the ingredients together.
- Water is used to thin out the pesto to your desired consistency.
- Salt and pepper enhance the overall flavor of the dish.
For the Shrimp:
- Olive oil is used for cooking the shrimp.
- Raw shrimp should be deveined and have the tails removed for easy eating.
- Garlic powder, salt, and pepper season the shrimp perfectly.
For the Pasta:
- Use spaghetti, gluten-free if desired, as the base of the dish.
To Garnish:
- Goat cheese adds a creamy and tangy element.
- Extra cilantro leaves and chopped roasted pistachios add freshness and texture to the dish.
Step-by-Step Instructions:
- In a food processor, combine cilantro, pistachios, jalapeño, garlic, lime juice, oil, water, salt, and pepper to make the pesto.
- Cook the shrimp with olive oil, garlic powder, salt, and pepper until pink and cooked through.
- Cook the spaghetti according to the package instructions.
- Toss the cooked pasta with the pesto and shrimp until well combined.
- Serve the pasta garnished with goat cheese, cilantro leaves, and chopped pistachios.
Helpful Tips:
- Toast the pistachios before adding them to the pesto for extra flavor.
- Adjust the spice level by adding more or less jalapeño.
- Store any leftover pesto in an airtight container in the fridge for up to a week.
Expert Tips for the Best Results:
- Use fresh cilantro for the best flavor.
- Don’t overcook the shrimp to prevent them from becoming rubbery.
- Reserve some pasta water to thin out the sauce if needed.
- Experiment with different types of pasta for a fun twist on the dish.
Serving Suggestions:
This Cilantro Pistachio Shrimp Pasta pairs well with a crisp white wine, a side salad, or some crusty bread.
Storage and Reheating Tips:
Store any leftover pasta in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of water to loosen the sauce.
Frequently Asked Questions:
- Can I use frozen shrimp instead of fresh? Yes, just make sure to thaw them before cooking.
- Can I make the pesto ahead of time? Absolutely! The pesto can be made up to a week in advance.
- Can I omit the pistachios if I have a nut allergy? Yes, you can leave out the pistachios or substitute them with seeds like pumpkin or sunflower seeds.
Conclusion:
Now that you have all the tips and tricks to make this delicious Cilantro Pistachio Shrimp Pasta, give it a try and let us know how it turned out! This recipe is sure to become a staple in your kitchen for its amazing flavors and ease of preparation. Enjoy!
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Cilantro Pistachio Shrimp Pasta Recipe
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Cilantro Pistachio Shrimp Pasta Recipe combines the vibrant flavors of cilantro and pistachios with succulent shrimp, creating a delightful and unique pasta dish that is sure to impress your guests.
Ingredients
Scale
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
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
Shrimp:
- 1/2 tablespoon olive oil
- 1 pound raw shrimp, deveined and tails off
- 1/2 teaspoon garlic powder
- Freshly ground salt and pepper to taste
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 cilantro, pistachios, jalapeño, garlic, lime juice, oil, water, salt, and pepper. Blend until smooth.
- Cook the Shrimp: Heat olive oil in a skillet, add shrimp, garlic powder, salt, and pepper. Cook until shrimp is pink and cooked through.
- Cook the Pasta: Cook spaghetti according to package instructions.
- Combine: Toss cooked pasta with pesto, top with shrimp, goat cheese, cilantro, and pistachios.
Notes
- You can adjust the spice level by adding more or less jalapeño.
- Feel free to substitute the shrimp with chicken or tofu for a different protein option.
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 150 mg