Jun 09 2026
Restaurants›Paesanos›Lemon Pistachio Linguine Recipe

Lemon Pistachio Linguine Recipe

Inspired by Paesanos
Time35m
Serves4

Prawns, artichoke hearts, white wine-lemon cream, pistachio, chives, lemon zest.

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Ingredients

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Pasta & Seafood

White Wine Lemon Cream Sauce

Finish & Garnish

Method

Pasta & Seafood

  1. 1

    Cook the Pasta

    Bring a large pot of water to a rolling boil. Add salt and cook the linguine until al dente according to package instructions. Reserve 1/2 cup of pasta cooking water before draining.

  2. 2

    Season and Sauté Prawns

    Lightly season the prawns with salt. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add prawns in a single layer and cook for 1–2 minutes per side until just opaque. Remove from skillet and set aside.

White Wine Lemon Cream Sauce

  1. 3

    Build the Base

    In the same skillet, reduce heat to medium and add remaining olive oil and butter. Once melted, add garlic and sauté for 30 seconds until fragrant, being careful not to brown.

  2. 4

    Add Artichokes and Deglaze

    Stir in the artichoke hearts and cook for 2–3 minutes. Pour in the white wine, scraping up any browned bits from the pan. Simmer for 3–4 minutes until reduced by about half.

  3. 5

    Create the Cream Sauce

    Lower heat to medium-low and add heavy cream, lemon juice, lemon zest, and black pepper. Simmer gently for 4–5 minutes until the sauce thickens slightly.

Finish & Garnish

  1. 6

    Combine Pasta and Seafood

    Add the cooked linguine to the sauce along with a splash of reserved pasta water. Toss to coat evenly. Return the prawns to the skillet and gently fold to warm through.

  2. 7

    Finish and Serve

    Adjust consistency with additional pasta water if needed and season with salt to taste. Remove from heat and garnish with chopped pistachios and fresh chives. Serve immediately with extra lemon zest if desired.

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