The pasta with pistachio pesto and shrimp is a dish with an enveloping and delicate sauce, creamy without adding butter, milk or cream and therefore lactose-free.
To be consumed occasionally.
A refined dish for special occasions; the rigacuore pasta shape makes it perfect for celebrating Valentine’s Day.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
Shrimp, from large prawns to small shrimp
For convenience I more often use large prawns: peeling and cleaning a few large prawns per person is much easier than peeling and cleaning an entire portion of small shrimp.
Exceptionally I used a ready-made pistachio pesto.
- 6 oz rigacuore pasta (or mezze maniche (short tubular pasta) or mezzi paccheri (medium paccheri))
- as needed pistachio pesto (or pistachios + extra virgin olive oil)
- large shrimp (king prawns) (not less than 4 per person)
- 1 shot white wine (about 1.5 fl oz (45 ml))
- 1 ladle water (about 1/2 cup (4 fl oz))
- 1 pinch salt
- 1 pinch mixed whole peppercorns (with grinder)
Suggested tools
- Knife
- Cutting Board
- 1 Pan with lid preferably glass
Preparation
Exceptionally I used a ready-made pistachio pesto purchased in a specialty shop; ingredients: extra virgin olive oil 51%, pistachios 49%, salt, pepper; without added preservatives or colorings.
Alternatively, you can prepare a pistachio pesto by blending pistachios and extra virgin olive oil in roughly the same proportion: for a good result the pesto consistency should be creamy.
Gently separate the heads from the bodies of the large shrimp.
Rinse the heads under running water as if you were washing small containers until organs and internal residues are removed.
Let them drain in a colander.
Set them aside for the shrimp stock (fumetto).Peel the shrimp.
Then:
– using a sharp knife, make a slit along the back of the shrimp;
– with a toothpick or the tip of the knife, remove the black vein.
This applies to all shrimp, from large prawns to small shrimp; with small shrimp it can be more difficult and sometimes skipped if it is not very visible.Rinse the peeled shrimp thoroughly under running water.
Let them drain.
Pat any remaining water with kitchen paper.
Cut them into bite-sized pieces.In a pan or wok add the cleaned shrimp heads and toast them on both sides.
Deglaze with a shot of white wine.
Moisten the shrimp heads with a ladle of water.
Let the liquid evaporate and reduce for a few minutes.
With the heat off, using kitchen tongs, remove the shrimp heads to extract the contained fumetto and discard any pieces of shell and antennae.Bring the fumetto back to a boil.
Add the shrimp to the pan, stir and let them brown over high heat for 2-3 minutes.
Add a pinch of salt and grind the pepper.Cook the pasta al dente, drain it and rinse it quickly under running water.
Meanwhile, heat the fumetto and the shrimp.Mix the pistachio pesto well until you obtain a homogeneous cream.
With the heat off, add 1 tablespoon of pistachio pesto and the pasta to the pan with the fumetto and shrimp and toss to combine.
Fumetto + pistachio pesto = creamy sauce without adding butter, milk or cream.Plate the dish.
Grind a little more pepper.Your pasta with pistachio pesto and shrimp is ready.
Enjoy your meal!
The pasta with pistachio pesto and shrimp is a complete dish, not low-calorie; add your portion of vegetables so as to compose a balanced meal or one-dish meal that helps keep blood sugar stable.
Avoid additional sources of fat in the same meal.
To be consumed occasionally; reserve it for special occasions.
Storage, tips and variations
Shrimp, from large prawns to small shrimp
For convenience I more often use large prawns: peeling and cleaning a few large prawns per person is much easier than peeling and cleaning an entire portion of small shrimp.
Reduce the amount of pistachio pesto for a lighter dish.
Use whole-wheat pasta to increase the fiber content.
FAQ (Questions and Answers)
Should the black vein always be removed?
The black vein is the intestine of the shrimp.
Its content is not toxic but it can spoil the dish:
– it is unpleasant to see and taste;
– it can contain sand or residues.
It is better to remove it always.Shrimp in the diet
Shrimp, from large prawns to small shrimp, are crustaceans low in triglycerides but high in cholesterol; they also contain a small amount of available carbohydrates.
For these reasons they are not suitable for all diets.
In our dietary scheme shrimp are classified among foods to be consumed “occasionally”.
