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Sicilian Pistachio Pasta with Shrimp and Lemon Cream

Quick, easy, and delicious Sicilian pistachio pasta made with pistachio pesto and sautéed shrimp. The sauce comes together while the pasta cooks, making this dish ideal for busy weeknights.

An overhead shot of pistachio pasta with shrimp in a blue floral bowl on a wooden background.

I adore pistachios in both sweet and savory recipes — from pistachio cream and pistachio tiramisu to creamy pistachio pasta. This version combines a Sicilian-style pistachio pesto with shrimp: the nutty, buttery pesto pairs beautifully with sweet, juicy shrimp.

Traditional pistachio pesto often includes Pecorino. We tested versions with and without cheese and ultimately preferred the pesto without cheese for a purer nutty flavor, but both work well.

The full recipe is below, along with variations and tips to make the dish successfully every time.

Ingredient notes

An overhead shot of all the ingredients needed to make Sicilian pistachio shrimp pasta.
  • Pistachios – Use unsalted pistachios. Salted nuts will make the sauce too salty.
  • Shrimp – Use raw, peeled and deveined shrimp. If you use pre-cooked shrimp, add them at the end just to warm through.
  • Pasta – Spaghetti works perfectly; linguine is a good alternative.

Variations to try

Add cheese – Stirring in 1–2 tablespoons of finely grated Pecorino Romano or Parmigiano Reggiano into the pesto adds savory depth. We tried Pecorino and liked it.

Add lemon – A squeeze of fresh lemon juice brightens the dish. We preferred the richness without lemon, but a little acidity can be nice if you prefer a fresher finish.

Leave out the shrimp – The pasta is delicious on its own. If omitting shrimp, consider adding Pecorino to the pesto for extra richness.

A side shot of pistachio shrimp spaghetti in a blue bowl sitting on a wooden background.

Recipe tips

Prep to make things easy – This is a quick recipe and requires some coordination. Prepare the pesto before you boil the pasta so the sauce is ready when the pasta is almost done. Cook the shrimp when the pasta is nearing al dente.

Emulsify – Use reserved pasta water to create a glossy, silky sauce. Start with 1/2 cup (125 ml) of reserved water and add more if needed, up to 1 cup (240 ml).

More Sicilian recipes to try

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Pasta

Tomato Pasta with Sardines and Breadcrumbs

An overhead shot of pasta with pesto alla trapanese

Dips & Pestos

Pesto alla Trapanese (Sicilian Pesto)

An overhead shot of Pasta alla Norma in a bowl topped with cheese

Pasta

Pasta Alla Norma (Eggplant Pasta)

Sicilian caponata in a blue patterned bowl sitting on a travertine surface.

Antipasti

Sicilian Eggplant Caponata

If you try this Sicilian Shrimp and Pistachio Pasta or any other recipe from the site, please rate it and share how it went in the comments — I love hearing from readers!

Step by step photos above

Most recipes include step-by-step photos, tips, and sometimes video to help you get it right the first time.

Sicilian Shrimp and Pistachio Pasta

By Emily

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 servings
A close up of pistachio spaghetti with shrimps on a blue floral plate.
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Use the camera icon to toggle the step-by-step photos on and off. A delicious, easy Sicilian pistachio pasta made with sweet shrimp. The recipe is timed so the sauce is ready when the pasta is cooked — perfect for weeknights.

Equipment

  • Food processor

Ingredients

  • 14 oz (400g) Spaghetti or linguine
  • ¾ cup (120g) unsalted pistachios
  • 2 cups (20g) fresh basil
  • 1 clove garlic
  • ⅓ cup olive oil plus more for sautéing
  • 6 oz (160g) raw shrimp/prawns
  • ½ 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 needed.
  • Bring a large pot of water to a rolling boil, salt generously, and cook the pasta until al dente.
  • Make the pesto: in a food processor pulse the pistachios, basil, garlic and olive oil to a coarse paste. Add a touch more oil if needed. The pesto should be thick with some medium-sized nut pieces. Set aside.
    Two photos in a collage showing how to make pistachio pesto.
  • Heat a large pan over medium-high heat with about 2 tablespoons of olive oil. Add the shrimp and cook briefly on each side until pink and cooked through, about a minute per side depending on size.
    Two photos showing before and after cooking shrimp in a pan.
  • Add the pistachio pesto to the pan with ½ cup (125 ml) reserved pasta water and stir until it forms a sauce. Add more reserved water if needed, up to another ½ cup, to reach a silky consistency.
    Two photos showing how to add pasta water and pistachio pesto to the shrimp to make a sauce.
  • Add the drained pasta to the pan and toss to coat thoroughly in the sauce. Serve immediately with extra chopped pistachios if desired.
    Two photos in a collage showing how to add spaghetti to pistachio and shrimp sauce.

Notes

  • Timing – Work quickly so the sauce and pasta finish together. Making the pesto in advance simplifies the process.
  • Pesto – Store pesto in the fridge for up to 3 days; it may darken slightly from oxidation.
  • Storage and serving – Best served immediately. Leftovers can be refrigerated for up to 1 day and enjoyed cold or reheated until hot.

Helpful Info for All Recipes

  • I use extra virgin olive oil unless otherwise noted.
  • When using canned tomatoes I recommend reputable brands for best flavor.
  • Vegetables are medium sized unless specified.
  • Recipes are tested in a fan (convection) oven unless noted.
  • Nutrition is automatically calculated and should be used as an approximation.

Nutrition

Calories: 838kcal |
Carbohydrates: 90g |
Protein: 31g |
Fat: 41g

Nutrition information is automatically calculated and should be used as an approximation.



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