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Shrimp Pasta with Basil–Pistachio Pesto (2750 kcal OMAD)

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Sugar-FreeHalal 🕌Comfort-FoodPescatarian 🐟

Shrimp Pasta with Basil–Pistachio Pesto pairs tender fusilli and plump shrimp with a nutty, herb-forward pesto brightened by lemon. The pistachios lend a gentle sweetness and richness, while Parmesan and garlic create a balanced, savory sauce that clings to every twist of pasta. It’s a vibrant choice for a weeknight dinner or a casual dinner party when you want something fresh yet satisfying.

  • Prep15 mins
  • Cook15 mins
  • Serves1
  • DifficultyEasy
Shrimp Pasta with Basil–Pistachio Pesto (2750 kcal OMAD)
  1. 1

    For the pesto, set a skillet over medium-high heat and toast the pistachios, tossing often, until fragrant, about 1 minute. Transfer the pistachios to a plate and let them cool completely, about 10 minutes.

  2. 2

    In a blender or food processor, combine the pistachios, basil, Parmesan cheese, olive oil, and garlic, and blend until smooth. Season to taste with salt and lemon juice.

  3. 3

    Bring a large pot of lightly salted water to a boil. Cook the fusilli in the boiling water, stirring now and then, until tender yet slightly firm, 10 to 12 minutes. Reserve 1 tablespoon of the pasta water; drain.

  4. 4

    Gently stir 1/4 cup pesto into the pasta using a slotted spoon.

  5. 5

    Add the shrimp, garlic powder, salt, and black pepper to a bowl. Toss until the shrimp are evenly coated with the seasonings.

  6. 6

    Heat a large skillet over medium heat. Add the butter; once melted, add the shrimp in a single, even layer. Cook on one side until seared, 2 to 3 minutes. Flip and cook until the shrimp are seared, pink, and opaque, 2 to 3 minutes more.

  7. 7

    Add the shrimp to the pasta. If needed, add the reserved pasta water to thin the sauce, and serve.