This bright, creamy dish is packed with flavour. Pistachio pesto gives it a naturally rich texture that pairs beautifully with shrimp, while sundried tomatoes bring a savoury punch. Lemon adds freshness, and the basil and chopped pistachios lend just the right amount of aroma and crunch. A quick and easy weeknight pasta that still feels special.
To enjoy this dish, take advantage of our exclusive discount on Favuzzi’s Pistachio Pesto.
Preparation
15
min
Cooking
20
min
Servings
6
Nutrition Facts (per serving)
Calories
400
Fat
11
Carbohydrates
53
Fibre
7
Protein
22
Sodium
240
Ingredients
- 1 package (340 g) of high-protein pasta (such as Catelli Protein+™)
- 15 ml (1 tbsp) olive oil
- 340 g (12 oz) shrimp (16-20/lb), peeled and deveined
- 2 cloves garlic, minced
- 250 ml (1 cup) white wine
- 85 g (3 oz) pistachio pesto (such as Favuzzi)
- 125 ml (½ cup) sundried tomatoes, chopped
- 5 oz (142 g) baby spinach
- 10 basil leaves, cut into chiffonade
- The juice of ½ lemon (or 30 ml / 2 tbsp)
- 60 ml (¼ cup) shelled pistachios, chopped
Preparation
- Cook the pasta according to package directions. Reserve 125 ml (½ cup) of the cooking water. Drain and set aside.
- Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the shrimp and cook for 1–2 minutes per side or until just pink and opaque. Transfer to a plate.
- In the same skillet, sauté the garlic for 30 seconds. Deglaze with the wine and simmer for 2–3 minutes to reduce slightly.
- Add the pistachio pesto and sundried tomatoes. Stir in the reserved pasta water and mix until the sauce becomes silky.
- Add the cooked pasta, spinach, and basil. Toss gently until the spinach wilts. Return the shrimp to the pan and add the lemon juice. Adjust seasoning if needed.
- Serve topped with chopped pistachios.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to 3 months.
