Linguine with shrimp and pistachios is a perfect first course for the Holiday Table. Simple yet impressive, it’s ideal not only for Christmas lunch but also for Christmas Eve. If you like shrimp, also include shrimp in puff pastry and baked calamari and shrimp au gratin in your menu.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: Serves 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 309.90 (Kcal)
- Carbohydrates 33.14 (g) of which sugars 3.59 (g)
- Proteins 14.33 (g)
- Fat 11.97 (g) of which saturated 0.72 (g)of which unsaturated 3.73 (g)
- Fibers 1.42 (g)
- Sodium 92.40 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.5 oz linguine
- 10.5 oz shrimp
- to taste extra virgin olive oil
- 1 clove garlic
- 3.4 fl oz heavy cream
- 2 tbsp pistachio pesto
- 0.7 oz chopped pistachios
- to taste wine
- 0.7 oz chopped pistachios
Steps
Start by cooking the pasta in salted boiling water, then sauté the garlic with a drizzle of olive oil.
Add the cleaned shrimp, then deglaze with wine and season with a pinch of salt.
Pour in the cream and the pesto, then drain the linguine.
Toss well and serve with a sprinkle of chopped pistachios.
Storage and tips
It is recommended to consume the linguine with shrimp and pistachios immediately. If you have leftovers, you can store them in an airtight container in the refrigerator for up to 1 day.
If you prefer a more delicate taste, you can
