Italian
Pasta with Pistachio Pesto and Shrimp
by Giallozafferano · 2.9M subscribers on YouTube
Pasta with pistachio pesto and shrimp is a creamy and enveloping first course perfect for special occasions. A unique mix of textures and flavors: the granularity of the pistachio pesto, the sweetness of the shrimp, and the crunchy touch of pancetta.
- Difficulty
- medium
Ingredients
13 items- Pistacchi sgusciatiShelled pistachios
- GranaGrated Parmesan or Grana Padano
- Olive OilExtra virgin olive oil
- Garlic1 clove, blanched
- WaterFor pesto and pasta cooking
- SaltTo taste
- Black PepperTo taste, freshly ground
- Fresh BasilFresh basil
- Lemon ZestGrated zest
- ShrimpShrimp, cleaned
- PancettaPancetta or bacon
- FusilliPasta
- Rum o Brandy(optional) — Optional, for deglazing
Method
- Prepare the pistachio pesto: blanch a garlic clove in boiling water for one minute. In a blender, combine shelled pistachios, grated Grana cheese, olive oil, the blanched garlic, a little water, salt, pepper, and fresh basil. Blend until smooth. Finally, add grated lemon zest.
- Clean the shrimp: remove the head, shell, and vein.
- In a pan, cook the pancetta until crispy.
- Cook the fusilli pasta in salted boiling water.
- In the same pan used for the pancetta, sear the shrimp on one side until golden. Deglaze with a ladle of pasta cooking water (and optionally rum or brandy).
- Drain the pasta directly into the pan with the shrimp. Add another ladle of pasta water, the crispy pancetta, and the pistachio pesto. Toss well.
- Finish with a drizzle of olive oil, lemon zest, and a generous grind of black pepper. Serve.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
