Cilantro Pistachio Shrimp Pasta Recipe

If you’re craving a dish that’s fresh, vibrant, and packed with flavor, I have something you absolutely need to try. This Cilantro Pistachio Shrimp Pasta Recipe is a game-changer in my kitchen — it combines the brightness of cilantro, the crunch of roasted pistachios, and tender shrimp, all tossed with perfectly cooked spaghetti. Trust me, the pesto alone might steal the show, but when you mix it with shrimp and pasta, you’re in for a real treat that’s perfect for date night or anytime you want to impress without spending hours cooking.

Ingredients You’ll Need

I love how these ingredients come together to create a pesto that’s both silky and vibrant — and when paired with shrimp, it’s a perfect balance of textures and flavors. When shopping, aim for fresh cilantro and good-quality pistachios; it really makes a difference!

• Fresh cilantro: Use packed, vibrant leaves without yellowing for that fresh, herbaceous flavor.
• Roasted shelled pistachios: Adds lovely crunch and a subtle earthiness — roasting your own intensifies the flavor.
• Jalapeño: Seeds removed unless you want a little extra heat; it brightens the pesto with a gentle kick.
• Garlic cloves: Fresh garlic gives that classic punch without overpowering the cilantro.
• Lime juice: Adds zesty acidity that lifts the entire dish.
• Avocado or olive oil: Avocado oil makes a smoother pesto; olive oil is a beautiful classic choice.
• Water: To thin out the pesto to your preferred consistency.
• Salt and freshly ground black pepper: Seasoning is everything — don’t skip tasting as you go!
• Raw shrimp: Deveined and tails removed for easy eating — fresh or thawed works best.
• Garlic powder: Gives shrimp a gentle layer of flavor without overwhelming the fresh pesto.
• Spaghetti: Regular or gluten-free, cooked al dente for the best texture.
• Goat cheese (optional): For a creamy, tangy garnish that complements the pesto beautifully.
• Extra cilantro and chopped roasted pistachios: For garnish and crunch on top.

Variations

I love experimenting with this Cilantro Pistachio Shrimp Pasta Recipe depending on what I have on hand or what’s in season. Feel free to make it your own — here are a few ways I’ve played around with it.

• Vegetarian Version: I swap the shrimp for a can of chickpeas seasoned and warmed through — it’s hearty and just as satisfying.
• Dairy-Free: Skip the goat cheese if you’re avoiding dairy. The pesto and pistachios add plenty of creaminess and flavor on their own.
• Protein Swap: When I’m not in the mood for shrimp, grilled chicken breast works wonderfully.
• Mild vs Spicy: Adjust the jalapeño quantity depending on your spice tolerance — sometimes I leave it out for a milder dish.

How to Make Cilantro Pistachio Shrimp Pasta Recipe

Step 1: Whip Up That Lush Pesto

The first thing I do is toss the cilantro, roasted pistachios, jalapeño, garlic cloves, lime juice, olive oil, water, salt, and pepper into my food processor. Pulse it, scrape down the sides, and scrape again until it’s silky and smooth — but don’t overprocess it into a paste. I love stopping when the texture is creamy with tiny bits of pistachio still showing. It adds this beautiful rustic element that’s so inviting.

Step 2: Cook the Shrimp to Perfection

Heat olive oil in a skillet over medium-high heat, then add the shrimp seasoned with garlic powder, salt, and pepper. Cook them just until they’re pink and opaque — this usually takes about 2-3 minutes per side. Overcooking shrimp is a mistake I used to make all the time, and trust me, it dries them out and dulls the flavor. Once cooked, set them aside and keep warm.

Step 3: Cook Pasta and Combine

While your shrimp is cooking, boil your spaghetti according to the package directions until al dente. Drain, then add the pasta right back into the pot. Toss in the pesto and cooked shrimp while the pasta is still warm, stirring gently so everything gets beautifully coated. I always taste at this point—sometimes the pesto needs a pinch more salt or a squeeze of lime to really sing.

Step 4: Garnish and Serve

I finish the dish with crumbled goat cheese, a few fresh cilantro leaves, and a sprinkle of chopped pistachios for crunch. This step feels fancy without being fussy, and it brings layers of flavor and texture that my family absolutely devours. Serve immediately and get ready for compliments!

How to Serve Cilantro Pistachio Shrimp Pasta Recipe

Garnishes

My go-to garnishes here are crumbled goat cheese for creaminess, extra fresh cilantro leaves for bursting color and herbaceous notes, and a sprinkle of chopped roasted pistachios for crunch — it finishes the dish beautifully and makes every bite interesting.

Side Dishes

I like pairing this pasta with a crisp simple salad – something like arugula with lemon vinaigrette complements the pesto nicely. Roasted or grilled veggies, like asparagus or broccoli, also add a lovely balance to the plate without competing with the bold flavor of the cilantro pistachio pesto.

Creative Ways to Present

For special dinners or date nights, I’ve served this Cilantro Pistachio Shrimp Pasta in individual shallow bowls, garnished with whole pistachios and a small sprig of cilantro on top for a restaurant-style feel. Drizzling a little extra lime juice at the table adds a wonderful final touch that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

I store leftover cilantro pistachio shrimp pasta in an airtight container in the fridge— it keeps well for up to 3-4 days. I usually toss the pasta with a bit more fresh olive oil before storing to keep it from drying out.

Freezing

Freezing this dish works, but I recommend freezing the pesto separately if possible while the shrimp and pasta are fresh. Shrimp can get a bit rubbery after freezing, and the pasta texture changes too much. But freezing the pesto means you always have a quick sauce ready for your next meal.

Reheating

When reheating leftovers, I gently warm the pasta in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce and keep it creamy. Microwaving works too, but stirring halfway through helps maintain even temperature without drying out the shrimp.

FAQs

Final Thoughts

This Cilantro Pistachio Shrimp Pasta Recipe has quickly become one of my favorites for those nights when I want something impressive but simple. It’s fresh and satisfying, with a bright, nutty pesto that you’ll find yourself craving again and again. Give it a try; I promise you’ll enjoy how easy it is to make restaurant-quality food right in your own kitchen. Plus, your family or guests will definitely be asking for seconds!

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