Description
This vibrant and flavorful Date Night In Cilantro Pistachio Pesto Shrimp Pasta is a fresh twist on traditional pesto pasta, featuring a zesty cilantro and pistachio pesto combined with perfectly cooked shrimp and spaghetti. It’s quick to prepare, making it an ideal recipe for a romantic dinner or a delightful weeknight meal. The dish is topped with creamy goat cheese, extra cilantro, and crunchy pistachios for added texture and flavor.
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: Add cilantro, pistachios, jalapeño, garlic cloves, lime juice, olive oil, water, salt, and pepper into the bowl of a food processor. Blend until smooth, pausing to scrape down the sides and blend again if needed, ensuring a creamy and well-combined pesto.
- Cook the shrimp: Heat olive oil in a large skillet or pan over medium-high heat. Add the shrimp, sprinkle garlic powder, salt, and pepper on top. Cook the shrimp until they turn pink and opaque, about 3-4 minutes per side depending on size. Remove the skillet from heat and set shrimp aside.
- Cook the pasta: Prepare spaghetti according to package instructions until al dente. Drain the pasta and return it to the pot.
- Combine pasta, pesto, and shrimp: Stir the freshly made pesto into the hot pasta, mixing well to coat the noodles evenly. Add in the cooked shrimp and toss gently until everything is combined and heated through.
- Serve and garnish: Transfer the pasta to serving bowls. Top with crumbled goat cheese, a few extra cilantro leaves, and a sprinkle of chopped roasted pistachios for texture and flavor contrast. Serve immediately for best taste.
Notes
- Feel free to substitute chicken for shrimp if preferred.
- To make this dish vegetarian, replace shrimp with 1 can of chickpeas drained and rinsed.
- For a dairy-free option, omit the goat cheese garnish.
- Store any leftover pesto shrimp pasta in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 150mg
