Description
A delicious shrimp pasta dish tossed in a vibrant cilantro-pistachio pesto, perfect for a quick and flavorful meal.
Ingredients
Scale
- 8 oz pasta of choice
- 1 lb shrimp, peeled and deveined
- 1 cup fresh cilantro
- 1/2 cup pistachios, shelled
- 1/4 cup olive oil
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente.
- In a food processor, combine cilantro, pistachios, garlic, and Parmesan cheese. Pulse until finely chopped.
- With the processor running, slowly add olive oil until the mixture is smooth. Season with salt and pepper.
- In a skillet, sauté the shrimp over medium heat until pink and cooked through, about 3-4 minutes.
- Drain the pasta and toss it with the pesto and cooked shrimp until well coated.
- Serve immediately, garnished with extra Parmesan if desired.
Notes
- For a spicier kick, add red pepper flakes to the shrimp while cooking.
- This dish can be served warm or cold as a pasta salad.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg