Quick, easy and flavorful Sicilian pistachio pasta made with a chunky pistachio pesto and sautéed shrimp. The sauce comes together while the pasta cooks, making this a fast, weeknight-friendly dish.
I love pistachios in both sweet and savory dishes — from pistachio cream and pistachio tiramisu to this creamy pistachio pasta. This version pairs a Sicilian-style pistachio pesto with juicy shrimp: the pesto’s nutty, buttery notes complement the sweet shrimp perfectly.
Traditional pistachio pesto often includes Pecorino. We tested versions with and without cheese and preferred the dairy-free version for its clean, nut-forward flavour. Below you’ll find the full recipe, variation ideas and tips to make it successfully every time.
Ingredient notes
- Pistachios – use unsalted pistachios; salted nuts will make the sauce too salty.
- Shrimp – wash and devein raw shrimp. If using pre-cooked shrimp, add them at the end just to warm through.
- Pasta – spaghetti is classic, but linguine works well too.
Variations to try
Add cheese — Stirring in 1–2 tablespoons of finely grated Pecorino Romano or Parmigiano Reggiano to the pesto adds a salty, savory depth. We liked Pecorino when tested.
Add lemon — A squeeze of fresh lemon juice at the end brightens the dish. We preferred the pure richness of the pesto without lemon, but a splash of acidity can be very pleasant.
Make it vegetarian — Omit the shrimp for a nutty, satisfying pasta. If you skip the shrimp, consider adding Pecorino to the pesto for extra body.
Recipe tips
Prep ahead — This recipe is quick, so prepping the pesto before you start the pasta will make the cooking step much smoother. Cook the shrimp when the pasta is almost done.
Emulsify the sauce — Reserve pasta water and use it to loosen and emulsify the pesto into a glossy sauce. Start with 1/2 cup (125 ml) and add up to 1 cup (240 ml) if needed.
More Sicilian recipes to try
Pasta
Tomato Pasta with Sardines and Breadcrumbs
Dips & Pestos
Pesto alla Trapanese (Sicilian Pesto)
Pasta
Pasta Alla Norma (Eggplant Pasta)
Antipasti
Sicilian Eggplant Caponata
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Sicilian Shrimp and Pistachio Pasta
By Emily
Equipment
- Food processor
Ingredients
- 14 oz (400 g) spaghetti or linguine
- 3/4 cup (120 g) unsalted pistachios
- 2 cups (20 g) fresh basil
- 1 clove garlic
- 1/3 cup olive oil, plus more for sautéing
- 6 oz (160 g) raw shrimp/prawns (see notes if using cooked shrimp)
- 1/2 to 1 cup (125–240 ml) reserved pasta water
- Salt and pepper
For serving
- Chopped pistachios, optional
Instructions
- Wash and prep the shrimp; devein if necessary.
- Bring a large pot of water to a boil, salt it well, and cook the pasta until al dente.
- To make the pesto, pulse pistachios, basil, garlic and olive oil in a food processor until a thick paste forms. Add more oil if needed. The pesto should be chunky with medium-sized nut pieces. Set aside.
- Heat a large pan over medium-high heat with about 2 tablespoons olive oil. Add the shrimp and cook on both sides until pink and cooked through (roughly a minute per side, depending on size).
- Add the pistachio pesto and 1/2 cup (125 ml) reserved pasta water to the pan, stirring until it loosens into a sauce. Add more reserved water, up to another 1/2 cup (125 ml), if needed to reach a silky consistency.
- Toss the drained pasta into the sauce, stirring to coat evenly. Serve with extra chopped pistachios if desired.
Notes
- Timing — Work quickly so the sauce and shrimp are ready when the pasta finishes. Preparing the pesto before boiling the pasta makes the process easier.
- Pesto storage — The pesto keeps up to 3 days in the fridge but may darken slightly from oxidation.
- Storage and serving — Best served immediately. Refrigerate leftovers for up to 1 day and reheat until piping hot.
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- When using canned or jarred tomatoes I prefer well-known quality brands for consistent flavor.
- Vegetable sizes are medium unless noted.
- Recipes are developed using a fan (convection) oven when applicable.
- Nutrition is automatically calculated and provided as an approximation.
Nutrition
Carbohydrates: 90 g |
Protein: 31 g |
Fat: 41 g
Nutrition information is an approximation.
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