short pasta twists | shrimp | pistachio pesto sauce | stracciatella

Bring a large pot of salted water to a boil. Add the casarecce pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Cook Casarecce

In a food processor, combine the shelled pistachios, fresh basil leaves, grated Parmesan cheese, garlic, olive oil, lemon juice, and salt. Blend until smooth, adding a bit of the reserved pasta water if needed to reach desired consistency.

Blend Pesto Ingredients

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp, salt, and black pepper. Cook for about 3-4 minutes, or until the shrimp are pink and cooked through.

Sauté Shrimp

Add the cooked casarecce to the skillet with the shrimp. Stir in the pistachio pesto, mixing well to combine. If the mixture seems dry, add a little of the reserved pasta cooking water to loosen it up.

Mix Pasta and Pesto

Serve the pasta in bowls, topped with generous dollops of stracciatella cheese, and sprinkle with chopped pistachios and fresh basil leaves for garnish.

Plate and Garnish

Casarecce pasta

Salt

Pistachios (shelled)

Fresh basil leaves

Parmesan cheese (grated)

Garlic (clove)

Olive oil

Lemon juice

Shrimp (peeled and deveined)

Garlic (clove, minced)

Black pepper

Stracciatella cheese

Pistachios (chopped, for garnish)

Fresh basil leaves (for garnish)

Casarecce Pistachio e Gamberetti

Make Casarecce Pistachio E Gamberetti Recipe in just 30m. short pasta twists | shrimp | pistachio pesto sauce | stracciatella

Casarecce Pistachio E Gamberetti Recipe

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