Pasta with pistachio pesto, shrimp, and burrata is a quick and tasty main course. For the recipe, I used reginette pasta, similar in size to pappardelle but with wavy edges, made from durum wheat semolina. I then dressed it with high-quality ready-made pistachio pesto, alternatively, you can make it at home, fresh shrimp quickly sautéed in a pan, and burrata which adds creaminess and freshness to the dish. Perfect for special occasions any time of the year.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Contemporary
- Seasonality: All seasons
Ingredients
- 2.8 oz reginette (or another type)
- 2.5 oz burrata (at room temperature)
- 3 shrimp (fresh)
- 2 tbsps pistachio pesto
- to taste crushed pistachios
- to taste extra-virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Pot
- Colander
- Pan
- Spoon
- Tongs
- Knife
- Bowl
Steps
To prepare the pasta with pistachio pesto, shrimp, and burrata …
First, heat water in a pot to cook the pasta. When it boils, add the reginette or another type of pasta and cook as indicated on the package.
While the pasta is cooking, clean the fresh shrimp. With your hands, remove the head, tail, shell, legs, and use a knife to slit the back to remove the black vein, or you can use a toothpick to pull it out.
In a pan, pour the extra-virgin olive oil, heat it, then add the cleaned shrimp and cook them for a few minutes until they are slightly golden and turn pink.
After the pasta has cooked, drain the reginette (reserving a little cooking water), place them in a bowl, add the pistachio pesto, half of the burrata, and a tiny bit of cooking water to mix well. Salt and pepper to taste.
Serve the pasta topped with the remaining burrata, the warm shrimp, a drizzle of extra-virgin olive oil, and crushed pistachios. Serve the pasta immediately.
