Indulge in a trip to the Mediterranean with this incredibly quick, easy, and utterly delicious Sicilian Pistachio Pasta with Shrimp. This authentic Italian dish features a vibrant, creamy pistachio pesto tossed with perfectly sautéed shrimp and al dente spaghetti. The best part? The entire sauce comes together in the time it takes for the pasta to cook, making it the ultimate recipe for a busy weeknight when you’re craving something special without the fuss.
Pistachios are a true culinary gem, versatile enough to shine in both sweet and savory dishes. From a luscious sweet pistachio cream to an elegant pistachio tiramisu, their unique flavor is undeniable. In this savory recipe, we’re harnessing that magic in a creamy, nutty pesto that will transport your taste buds straight to Sicily.
This dish celebrates a classic Sicilian pairing: rich pistachio pesto and sweet, succulent shrimp. The buttery notes of the pesto beautifully complement the delicate sweetness of the shrimp, creating a harmonious and sophisticated flavor profile. It’s a restaurant-quality meal you can easily recreate in your own kitchen in under 30 minutes.
While many pistachio pesto recipes include cheese like Pecorino, we experimented with both versions. Ultimately, we found that omitting the cheese allows the pure, rich flavor of the pistachios to take center stage, creating a cleaner, more focused sauce. However, we’ve included options for cheese lovers below! Read on for the full recipe, expert tips for success, and exciting variations to make this dish your own.
Why You’ll Love This Sicilian Pistachio Pasta
- Incredibly Fast: Ready in about 20 minutes, it’s the perfect solution for a quick and elegant weeknight dinner.
- Authentic Italian Flavor: Experience the true taste of Sicily with a simple yet profound combination of ingredients.
- Luxurious yet Simple: This dish feels gourmet and indulgent, but it’s surprisingly easy to make with accessible ingredients.
- Perfectly Balanced: The nutty pesto, sweet shrimp, and fresh basil create a symphony of flavors that is both comforting and refreshing.
A Closer Look at the Ingredients
The beauty of this recipe lies in its simplicity. Using high-quality ingredients will make a significant difference in the final taste. Here’s what you’ll need:
- Pistachios: This is the star of the show. It is absolutely essential to use unsalted and raw pistachios. Salted nuts will make the final sauce overwhelmingly salty. If you can find them, pistachios from Bronte, Sicily, are considered the best in the world, but any good-quality raw, unsalted pistachio will work beautifully.
- Shrimp: Fresh or frozen raw shrimp work best. Using raw shrimp allows you to cook them perfectly, ensuring they are juicy and flavorful, not rubbery. If you only have pre-cooked shrimp, you can still use them; just add them to the sauce at the very end simply to heat through, being careful not to overcook them.
- Pasta: Long pasta shapes like Spaghetti or Linguine are ideal for this dish. Their strands are perfect for catching the creamy pistachio sauce, ensuring a perfect bite every time.
- Fresh Basil: Adds a classic pesto aroma and a touch of peppery freshness that cuts through the richness of the nuts.
- Garlic: A single clove provides a gentle, aromatic base for the pesto without overpowering the delicate pistachio flavor.
- Extra Virgin Olive Oil: Use a good quality olive oil, as its flavor will be prominent in the pesto. It helps create a smooth, emulsified sauce.
Easy Recipe Variations
While this recipe is fantastic as is, it’s also wonderfully adaptable. Here are a few variations to try:
Add Cheese: For a more traditional and savory pesto, feel free to add cheese. We recommend adding 2-3 tablespoons of finely grated Pecorino Romano for a sharp, salty kick, or Parmigiano Reggiano for a milder, nutty flavor. Simply pulse it into the pesto at the end.
Add a Citrus Burst: A squeeze of fresh lemon juice or a bit of lemon zest added at the end can brighten the entire dish. While we prefer the pure, buttery richness of the original, a touch of lemon adds a lovely freshness if that’s what you’re in the mood for.
Make it Vegetarian: You can easily omit the shrimp for a delicious vegetarian meal. If you do, we recommend adding cheese to the pesto for an extra layer of savory flavor. You could also toss in some sautéed mushrooms or roasted cherry tomatoes.
Add Some Heat: A pinch of red pepper flakes sautéed with the shrimp will add a gentle warmth to the dish, beautifully complementing the sweet and nutty flavors.
Expert Tips for Success
Prep Ahead for an Easy Workflow: This recipe moves quickly, so having your ingredients ready is key. You can prepare the pistachio pesto before you even start boiling the pasta water. This makes the final assembly process smooth and stress-free. Cook the shrimp just as the pasta is finishing.
Harness the Power of Pasta Water: Never drain all your pasta water! The starchy liquid is the secret to creating a silky, emulsified sauce that clings perfectly to the pasta. Start by adding about ½ cup (125ml) of the reserved water to the pesto in the pan. You will likely need to add more to reach the desired consistency, so don’t be shy. The sauce should be creamy, not dry.
Don’t Overcook the Shrimp: Shrimp cook in a matter of minutes. Sauté them just until they turn pink and opaque. Overcooked shrimp become tough and rubbery. Remember they will continue to cook slightly from the residual heat of the sauce and pasta.
Toast the Nuts (Optional): For an even deeper, nuttier flavor, you can lightly toast the pistachios in a dry pan over medium heat for 3-5 minutes until fragrant before making the pesto. Let them cool completely before blitzing.
More Sicilian Recipes to Try
Pasta
Tomato Pasta with Sardines and Breadcrumbs
Dips & Pestos
Pesto alla Trapanese (Sicilian Pesto)
Pasta
Pasta Alla Norma (Authentic Eggplant Pasta)
Antipasti
Classic Sicilian Eggplant Caponata
If you’ve tried this Sicilian Shrimp and Pistachio Pasta recipe or any other on our blog, please don’t forget to rate the recipe and leave a comment below. We love hearing from you! You can also follow us on Facebook, Instagram, and Pinterest, or sign up for our Newsletter to get our latest delicious recipes sent straight to your inbox.
Step-by-Step Photos Above
Most of our recipes come with step-by-step photos, helpful tips, and tricks to help you get it perfect on the first try!
Authentic Sicilian Shrimp and Pistachio Pasta
By Emily
Remove Ads
Equipment
-
Food processor or high-speed blender
Ingredients
- 14 oz (400g) Spaghetti or linguine
- ¾ cup (120g) unsalted, raw pistachios
- 2 cups (20g) fresh basil, packed
- 1 clove garlic
- ⅓ cup extra virgin olive oil, plus more for sauteeing
- 6 oz (160g) raw shrimp, peeled and deveined, see notes if using cooked shrimp
- ½ to 1 cup (125ml to 240ml) reserved pasta water
- Salt and freshly ground black pepper
For Serving (Optional)
- Chopped pistachios
Instructions
-
First, prep your ingredients. If your shrimp are not already peeled and deveined, do so now. Pat them dry with a paper towel.
-
Bring a large pot of water to a rolling boil. Salt the water generously (it should taste like the sea). Add the spaghetti and cook according to package directions until al dente. Before draining, reserve at least 1 cup (240ml) of the starchy pasta water.
-
While the pasta is cooking, make the pesto. In the bowl of a food processor, combine the unsalted pistachios, fresh basil, garlic, and a pinch of salt and pepper. Pulse until finely chopped. With the processor running, slowly stream in the olive oil until a thick, relatively smooth paste forms. It’s okay if it has some texture. Set aside.
-
In a large skillet or pan, heat a tablespoon of olive oil over medium-high heat. Add the shrimp in a single layer and season with a little salt and pepper. Cook for 1-2 minutes per side, just until they turn pink and opaque. Be careful not to overcook.
-
Reduce the heat to low. Add the prepared pistachio pesto to the pan with the shrimp. Immediately add ½ cup (125ml) of the reserved pasta water. Stir continuously to melt the pesto into a creamy sauce. If the sauce seems too thick, add more pasta water, a tablespoon at a time, until it reaches a smooth, luscious consistency.
-
Add the drained, cooked spaghetti directly to the skillet with the sauce. Toss everything together vigorously until every strand of pasta is coated in the creamy pistachio sauce. Serve immediately, garnished with extra chopped pistachios if desired.
Notes
- Timing is Key: Since this is a very fast recipe, it’s best to have all your ingredients measured and prepped before you start cooking. Making the pesto while the pasta water comes to a boil is an efficient way to manage your time.
- Pesto Storage: You can make the pistachio pesto ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. To prevent oxidation (browning), press a piece of plastic wrap directly onto the surface of the pesto before sealing the container.
- Leftovers: This pasta is best enjoyed immediately. If you have leftovers, they can be stored in the refrigerator for up to 1 day. You can eat it cold like a pasta salad or reheat it gently in a pan with a splash of water or broth to loosen the sauce.
- Using Cooked Shrimp: If using pre-cooked shrimp, prepare the sauce as directed and add the shrimp during the last minute of cooking, just to heat them through.
Helpful Info for All Recipes
- We always use high-quality extra virgin olive oil unless specified otherwise.
- For canned or jarred tomato products, we prefer brands like Cirio or Mutti for the most authentic and rich flavor.
- All vegetables are assumed to be medium-sized unless noted.
- Our recipes are tested and developed using a fan-assisted (convection) oven.
- Learn more about our nutrition calculation methods.
- Stock your kitchen with our list of must-have Italian Pantry Staples.
- Discover our favorite Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated and should be considered an estimate. It can vary based on the specific ingredients used.