thepioneerwoman5.0
Pasta with Shrimp and Pistachio Pesto
Impress everyone for dinner with this easy pasta with shrimp and pistachio pesto - it's ready in under 35 minutes!
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●food processor
- ●pot
- ●skillet
📝 Preparation Steps
1
Combine the baby spinach, parsley, pistachios, oregano, garlic, ½ teaspoon salt and the pepper in a blender or food processor; pulse until coarsely ground, scraping down the sides as needed. Add the lemon zest and pulse to combine. With the machine running, slowly pour in 1/3 cup olive oil and process until the pesto is fully combined. Stir in the parmesan and set aside.
2
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Reserve 1 cup cooking water, then drain the pasta.
3
Combine the remaining 1 tablespoon olive oil and the pepper flakes in a large nonstick skillet and turn the heat to medium-high. When the pepper flakes are sizzling, add the shrimp and season with the remaining ¼ teaspoon salt. Cook, stirring, until the shrimp are just cooked through, 2 to ⏱️ 3 minutes. Add the lemon juice and cook until mostly evaporated, about 30 more seconds.
4
Remove the skillet from the heat. Add the pasta, pesto and ½ cup of the reserved cooking water and toss well to coat, adding more cooking water as needed to loosen. Serve with more parmesan on the side.
Nutrition Facts
calories
519 Calories
fat Content
19 g
fiber Content
4 g
sugar Content
3 g
sodium Content
374 mg
protein Content
28 g
trans Fat Content
0 g
cholesterol Content
124 mg
carbohydrate Content
56 g
saturated Fat Content
3 g
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