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Pistachio Pesto and Shrimp Pasta
by: Maude Bélanger (équipe nutrition)
- Preparation 15 min
- Cooking 20 min
- Portions 6 pers.
Ingredients needed
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1 pack (approx. 340 g) protein pasta (such as Catelli Protein+)
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15 ml (1 tbsp) Favuzzi Moderate Extra Virgin Olive Oil
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340 g peeled and deveined shrimp (16-20/lb)
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2 cloves garlic, finely minced
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250 ml dry white wine
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85 g (½ jar) Favuzzi pistachio pesto
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125 ml candied Favuzzi tomatoes, chopped
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142 g fresh baby spinach
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10 basil leaves, chiffonade
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Juice of ½ lemon (approx. 30 ml / 2 tbsp)
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60 ml (¼ cup) shelled pistachios, chopped
Products used in this recipe
Steps of preparation
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Cook pasta according to package instructions. Reserve 125 ml of pasta water, then drain and set aside.
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Heat olive oil in a large skillet over medium heat. Add shrimp and cook 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
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Add minced garlic to the same skillet and sauté 30 seconds until fragrant.
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Deglaze with white wine and simmer 2-3 minutes to reduce slightly.
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Stir in pistachio pesto and sundried tomatoes. Add reserved pasta water and stir until sauce is smooth and creamy.
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Add cooked pasta, spinach, and basil. Toss gently until spinach wilts.
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Return shrimp to skillet and add lemon juice. Adjust seasoning if needed.
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Serve immediately, garnished with chopped pistachios for crunch and presentation.
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