Spaghetti With Cilantro-Pistachio Pesto And Shrimp Recipe

Name: Spaghetti With Cilantro-Pistachio Pesto And Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pesto; two big handfuls of cilantro, stems and all; 25 roasted, shelled pistachios; 1-2 cloves of garlic, chopped; 1/2 a lime, juiced; 1 pinch red pepper flakes; 2 tablespoons olive oil; salt and pepper to taste; 2 green onions, chopped; Pasta; 8 ounces spaghetti; 12 peeled, deveined shrimp (the largest you can find!); 1 1/2 tablespoons olive oil; 1 1/2 tablespoons dry white wine; 2 handfuls cherry tomatoes, halved

Servings: persons

Pesto
two big handfuls of cilantro, stems and all
25 roasted, shelled pistachios
1-2 cloves of garlic, chopped
1/2 a lime, juiced
1 pinch red pepper flakes
2 tablespoons olive oil
salt and pepper to taste
2 green onions, chopped
Pasta
8 ounces spaghetti
12 peeled, deveined shrimp (the largest you can find!)
1 1/2 tablespoons olive oil
1 1/2 tablespoons dry white wine
2 handfuls cherry tomatoes, halved

1
Get your spaghetti going in a pot of heavily salted water, and cook until al dente - reserving about a half a cup of pasta water.
2
While you wait for you water to boil, make your pesto. Combine all of the pesto ingredients in a food processor, and alternate between pulse and scraping down the sides - adding the olive oil last - until combined into a paste.
3
Pat the shrimp dry with paper towels and season with salt and pepper. Heat a 12 inch stainless steel saute pan to medium high heat, and after a few minutes coat the bottom with olive oil (should be about 1 1/2 tbsp.)
4
Once the oil is hot, arrange the shrimp evenly in the pan a cook for about 3-4 minutes per side (depending on how big) and set aside.
5
Turn down the heat to medium and deglaze the pan with 2 tbsp. of dry white wine (I used a pinot grigio) and scrape up any fond or bits that have accumulated.
6
Toss in your cherry tomatoes into the pan and toss for 1-2 minutes. Add in your cooked pasta, a few splashes of pasta water, and two heaping tbsp. of your cilantro pesto. Stir this all around and toss the pan to combine for another 2 minutes or so.
7
Divide the pasta between two bowls and arrange the shrimp on top. Top with a sprig of cilantro each and serve!

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Pesto, two big handfuls of cilantro, stems and all, 25 roasted, shelled pistachios, 1-2 cloves of garlic, chopped, and more.

Yes, Spaghetti With Cilantro-Pistachio Pesto And Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti With Cilantro-Pistachio Pesto And Shrimp

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