Lemon Pistachio Pesto Pasta with Shrimp and Asparagus
What Makes This Spring Pasta Special
If you love pesto pasta but want something a little different, this is the recipe for you! This lemon pistachio pesto pasta is a beautiful twist on traditional basil pesto that uses creamy pistachios and peppery arugula instead of pine nuts and basil. There is also a bright citrus kick from fresh lemon, with results that are:
- Quick and Easy: Ready in just 30 minutes from start to finish.
- Fresh Spring Flavors: Bright lemon, tender asparagus, and succulent shrimp.
- A Delicious Twist: Pistachio pesto is creamier and nuttier than traditional pesto.
- Light but Satisfying: Fresh vegetables and protein without heavy cream sauces.
- Elegant yet Simple: Looks restaurant-quality but comes together effortlessly.
- Versatile: The pesto is amazing on so much more than just pasta!
PRO TIP: The homemade lemon pistachio arugula pesto is DEFINITELY worth making! Use it as a bread dip, sandwich spread, or drizzle it over grilled chicken or fish. You’ll find yourself putting it on everything!
Key Ingredients and Substitutions
Pasta – any long pasta shapes work beautifully with pesto because they get nicely coated with the sauce. You can also use linguine, fettuccine, spaghetti, bucatini, angel hair, or any other.
Shrimp – feel free to use fresh or frozen shrimp but try to get gumbo or extra large since there is less chance of overcooking larger shrimp. If using frozen, thaw completely and pat very dry before marinating. I recommend peeled and deveined large shrimp (16-20 count per pound or larger).
Lemon Zest & Juice – The star of this pesto, shrimp, and asparagus! Tip: always zest lemon before juicing – it’s much harder to zest juiced lemon!
White Balsamic Vinegar – White balsamic is milder, more floral, and sweeter than regular balsamic vinegar, and it won’t darken your shrimp. If you can’t find it, you can substitute regular balsamic or white wine vinegar.
Asparagus – Choose medium-thickness asparagus stalks, not the super thick woody ones, those often taste tough and can be chewy.
Pistachios – shelled and unsalted! Lucky for us, they DO sell shelled pistachios at the store, which is good because I used to shell my own and that’s no fun. If you can only find salted ones, make sure not to add any more salt to your pesto. And always taste!
Arugula – adds a wonderful peppery bite to this pesto that sets it apart from traditional basil pesto. The slightly spicy notes complement the lemon beautifully.
Olive Oil – Use good quality olive oil meant for finishing dishes, not cooking. And always taste your olive oil before adding to the dishes to make sure it’s not bitter.
Parmesan Cheese -for best consistency and flavor, grate Parmesan fresh from the block. The pre-grated ones often don’t melt well and have a bland taste.
You can find the complete list in the recipe below!
Lyuba’s Tips for Perfect Results
- Toast your pistachios in a dry skillet over medium heat for 3-5 minutes until fragrant and slightly golden. Let them cool completely before using. This really enhances the nutty flavor!
- To prevent your pesto from oxidizing and turning brown, place a piece of plastic wrap directly on the surface, pressing out any air bubbles, or drizzle a thin layer of olive oil on top before storing.
- The homemade Lemon Pistachio Pesto is amazing on so much more than pasta! Use it as a bread dip, sandwich spread, or drizzle it over grilled chicken or fish.
- Don’t overcook your shrimp! They cook incredibly fast – just 2-3 minutes total. Overcooked shrimp become rubbery and tough.
- Remove them from the heat as soon as they turn opaque throughout
- Shrimp are done when they form a loose “C” shape and are completely opaque. If they curl into a tight spiral, they’re overcooked
- Don’t marinate shrimp for more than 15-20 minutes in acidic liquids, or they’ll start to “cook” like ceviche and become mushy
- Pat shrimp very dry before cooking to get the best sear
- Always reserve some pasta water – the starchy water helps emulsify the pesto and create a silky sauce
Serving Suggestions
Perfect for any occasion! This dish works beautifully for weeknight dinners, date nights at home, spring entertaining, Easter or Mother’s Day brunch, or summer dinner parties on the patio:
- Breads: Crusty garlic bread for soaking up any extra pesto, warm ciabatta or focaccia, garlic parmesan breadsticks.
- Salads: Simple arugula salad with balsamic vinaigrette, Caprese salad with fresh mozzarella and tomatoes, Caesar salad with homemade croutons.
- Wine Pairing: A crisp white wine is perfect here! Try:
- Pinot Grigio
- Sauvignon Blanc
- Vermentino
- Dry Rosé
Make-Ahead Instructions
This recipe is perfect for meal prep and entertaining, just make pesto ahead of time!
- Make pesto up to 5 days ahead, store in an air-tight glass jar in the refrigerator.
- Cover the surface with a thin layer of olive oil to prevent oxidation.
- Or freeze in ice cube trays, then transfer to an air-tight freezer bag for up to 3 months.
- Thaw in the refrigerator before using.
Storage Instructions
Leftover Pasta:
- Store in an airtight container in the refrigerator for up to 2-3 days.
- The pasta will absorb some of the pesto as it sits, so you may want to add a splash of olive oil when reheating, or save some pasta cooking water in a jar.
- Reheat gently in a skillet over medium-low heat with a splash of water, broth, or olive oil.
- Or microwave in 30-second intervals, stirring between each, until warmed through.
- The shrimp are best enjoyed within 1-2 days for optimal texture.
Leftover Pesto:
- Store separately in an airtight glass jar in the refrigerator for up to 1 week.
- Cover the surface with plastic wrap or a thin layer of olive oil.
Recipe FAQs
Yes! Freeze the pesto in ice cube trays, or other size freezer trays, then transfer the frozen cubes to a freezer bag. It keeps beautifully for up to 3 months. Thaw in the refrigerator overnight before using. This is perfect for quick weeknight pasta, just pop out a few cubes!
You can use all fresh basil for a more traditional pesto flavor, or a combination of basil and Italian parsley. The arugula adds a wonderful peppery note, so you might want to add a pinch of black pepper if omitting it. Some people also love using a mix of arugula and basil for a balanced flavor.
Yes! Simply omit the Parmesan cheese from the pesto or use a dairy-free alternative. The pesto will still be delicious and creamy from the pistachios and olive oil. You won’t miss the cheese as much as you’d think!
The lemon juice in this recipe helps slow oxidation, but you can also:
Store with a thin layer of olive oil on top.
Press plastic wrap directly onto the surface to eliminate air exposure.
Chill your food processor bowl and blade in the freezer for 10-15 minutes before making pesto.
As a sandwich spread on turkey or chicken sandwiches.
Mixed into scrambled eggs or spread on avocado toast.
As a dip for fresh bread or vegetables.
Stirred into soup for extra flavor.
Drizzled over grilled chicken, fish, or vegetables.
Mixed into potato salad or pasta salad.
As a pizza sauce base.
Tossed with roasted vegetables.
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Lemon Pistachio Pesto Linguine with Shrimp and Asparagus
Ingredients
Lemon Pistachio Pesto:
- 1 cup shelled, unsalted pistachios
- 2 cups arugula packed
- 1/2 cup fresh Italian parsley packed
- 2 1/2 oz Parmesan cheese block
- 1/2 lemon – zest
- 2 tbsp lemon – juice
- 1 cup olive or avocado oil
- 1/2 tsp coarse sea salt or kosher salt to taste
Pesto Pasta with Shrimp and Asparagus:
- 4 tbsp Lemon Pistachio Pesto from above
- 8 oz dry linguine or another long pasta of choice
- 1 lb shrimp
- 1 1/2 Tbsp lemon juice
- 1 1/2 Tbsp white balsamic vinegar
- Salt
- 1/2 lb asparagus
- 1 Tbsp lemon juice
- 1/2 tsp Garlic powder
- Salt to taste
Instructions
- Pesto: Combine your dry ingredients in a food processor or a blender and pulse until coarsely chopped. Add oil and lemon juice and blend until completely mixed and smooth. Taste to see if you need more salt. Add more oil if desired.
- Cook pasta according to the package directions. Drain and set aside.
- While pasta is cooking, shell and clean the shrimp. Combine clean shrimp, lemon juice, vinegar, and some salt in a small bowl. Mix well and let it stand for a few minute, until ready to use.
- Preheat a medium cooking pan over medium-high heat. Add a couple of tablespoons of vegetable oil for cooking.
- Cut the white/purple ends off the asparagus and chop the asparagus stalks into about 2-inch pieces. Add asparagus pieces to the preheated pan and add lemon juice, salt, and garlic powder to asparagus. Stir well and let it cook until asparagus starts to soften.
- Discard the liquid from shrimp and add shrimp to asparagus. Cook just until shrimp turns opaque on one side and flip them. Once shrimp turns opaque on the other side, take it out of the pan.
- Mix cooked pasta with pesto very well. Plate your pasta and top it off with shrimp and asparagus.
Notes
- Pistachios: Use pine nuts, walnuts, or cashews in the pesto
- Arugula: Substitute with all basil, or half basil and half Italian parsley
- Shrimp: Swap for grilled chicken, scallops, salmon, or omit for vegetarian
- Asparagus: Try sugar snap peas, fresh peas, or zucchini ribbons
- White Balsamic Vinegar: Use white wine vinegar
- Linguine: Any long pasta works (spaghetti, fettuccine) or shorter shapes like orecchiette or fusilli
- Dairy-Free: Omit Parmesan or use dairy-free alternative
- Leftover Pasta: Refrigerate in an airtight container for 2-3 days. Reheat gently with a splash of water or broth.
- Pesto Alone: Refrigerate up to 1 week in an airtight container with olive oil on surface, or freeze in ice cube trays for up to 3 months.
- Make Ahead: Pesto can be made up to 5 days ahead. Asparagus can be trimmed and cut 1 day ahead.
Nutrition
Some More Recipes From Me:
More Pasta Recipes:
- Pesto Pasta with Homemade Pesto – Classic basil pesto pasta, perfect if you want the traditional version
- Pasta Primavera – Another fresh spring pasta loaded with roasted vegetables
- Lemon Pepper Chicken Pasta – Bright lemon flavors with chicken instead of shrimp
- Lobster Pasta – Creamy seafood pasta for a special occasion
More Shrimp Recipes:
- Shrimp Scampi – Classic lemon garlic butter shrimp with pasta
- Shrimp Alfredo – Rich and creamy Parmesan sauce with juicy shrimp
- Sautéed Shrimp – Simple garlic butter shrimp in just 10 minutes
- Blackened Shrimp – Spicy Cajun-style shrimp
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Categories:
30 Minute Meals, Dinner Recipes, Pasta Recipes, Seafood Dinner Recipes, Shrimp Dinner Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
This is such a good and easy meal!
Beautiful dish! Makes me want to dive right in. There is something so special of wild-caught shrimp and pasta — a great combination. We could eat it almost every night.