Pistachio Pesto Shrimp pasta

Summer has been a little bit hectic so far. We took a trip to Poland to handle some business but to also be with family. It was a good but quick 5 days! Each day, I thought about the garden a little and was curious to see what was growing. I was also daydreaming about what type of recipes I could post that would be summer favorites and easy to prepare for a crowd.

The whole point of blogging for me, is to introduce you all to fresh ways to prepare food, right out of your own back yard. I feel like the beauty of food has been lost at times and so over processed! I like to bring things back to a more simple time. Hey, it’s easier for us to make too and rustic food is easy and delicious.

I’d love to share a simply made pesto dish. Basil is coming in HOT right now in the garden, so we are making use of it.

Pistachio Shrimp Pesto 

Serves 2-4

For the pesto:

  • 2 cups of basil, stems removed
  • 1 cup of kale, stems removed
  • 1/3 cup shelled pistachios
  • 2 cloves of fresh garlic
  • Juice of 1 lemon, freshly squeezed
  • Good quality Extra Virgin olive oil
  • salt and pepper to taste

For the shrimp:

  • 1lb jumbo shrimp or gulf shrimp peeled and deveined
  • salt, pepper
  • 1 tablespoon KerryGold butter
  • 1 tablespoon olive oil
  • juice of 1 lemon

1.) In a large skillet, heat butter and olive oil. Add shrimp to pan and saute with remaining ingredients until shrimp is pink.


Combine shrimp and pesto with your favorite pasta. I like to use gluten free spaghetti, linguini or penne. You could also use smaller bowtie pasta and serve this cold for a picnic! Enjoy.






By |2017-07-04T20:04:56+00:00July 4th, 2017|Uncategorized|Comments Off on Pistachio Pesto Shrimp pasta