Name: Pasta with Shrimp and Pistachio Pesto
Prep time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 3 c. packed baby spinach; 1/2 c. fresh parsley; 1/4 c. roasted salted pistachios; 1 tbsp. fresh oregano; 1 garlic clove; 3/4 tsp. kosher salt, plus more for the pasta water; 1/4 tsp. black pepper; Grated zest and juice of 1/2 lemon; 1/3 c. plus 1 tablespoon olive oil; 2 tbsp. grated parmesan cheese, plus more for serving; 1 lb. linguine pasta; 1/4 tsp. red pepper flakes; 1 lb. large peeled and deveined shrimp

Step 1Combine 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.

Step 2Meanwhile, 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.

Step 3Combine 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.

Step 4Remove 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.

Ingredients

Directions

Pasta