Pici with shrimp, lemon, and pistachio pesto
Pici with shrimp, lemon, and pistachio pesto is a truly delicious first course: the sweetness of the shellfish is paired with a fresh citrus note and the crunch of the dried fruit.
Ingredients · Servings 4 people
- 370 g shelled prawn tails
- 350 g pici-type pasta
- 50 g grated pecorino cheese
- 30 g shelled pistachios
- 1 lemon
- verbena
- sale
- extra virgin olive oil
Method · 40 min
- For the pici with shrimp, lemon, and pistachio pesto recipe, boil the pici in boiling salted water.
- Meanwhile, prepare the pesto: using an immersion blender, blend the lemon zest and juice of half a lemon, the pecorino cheese, the pistachios, 170 g of prawns, and about 80 g of oil until creamy.
- Brown some of the remaining shrimp tails in a large pan with a drizzle of oil, then serve. Remove from the pan and set aside.
- Add the shrimp and pistachio pesto to the same pan, then add the pici, drained 3 minutes before the end of cooking. Finish cooking the pici in the sauce, adding a little of their cooking water.
- Finally, add the remaining shrimp, roughly chopped with a knife. Serve the pici with their sauce, garnished with the browned shrimp, a few chopped pistachios, and verbena leaves.
Pici with shrimp, lemon, and pistachio pesto: our recipe.
To make the pesto, we blended the lemon zest and juice of half a lemon, the pecorino cheese, the pistachios, the shrimp, and about 2 tablespoons of oil to obtain a creamy mixture. We boiled the pici and finished cooking them in a pan with the pesto, a little of the cooking water, and a few shrimp tails.