A recipe: Pistachio-Shrimp Pasta

Here’s a meal I whipped up last night. No photo, because we had eaten the meal by the time I thought I should preserve this recipe. But that’s how good it is: very subtle mixtures of pistachios, herbs, and textures.

Pistachio-Shrimp Pasta

serves 4

  • shrimp (4–5 per person), shelled/deveined
  • fettucine

sauce

  • 1/2 c. white wine
  • 1/2 c. chopped pistachios
  • 4 tarragon leaves, chopped
  • 1 tbsp lemon juice
  • 1/2 c. cream

marinade

  • 1/2 tsp zataar seasoning
  • 2 tsp lemon juice
  • olive oil, salt, pepper

finishing

  • 1 1/2 tbsp breadcrumbs/panko
  • 2 tbsp parsley, chopped
  • 4 tarragon leaves, chopped

serving

  • whole pistachios
  • tarragon leaves
  1. Set the water to boil for the pasta.
  2. Add the white wine, chopped pistachios, tarragon, and lemon juice to a small pan and boil to reduce by half. Add the cream and continue simmering until reduced. (This step always takes longer than you think. Start it first. You can even start this before you peel the shrimp or chop the herbs/pistachios.)
  3. Put the shrimp in a bowl to marinate with the zataar, lemon juice, olive oil (enough to coat plus a little more), salt, and pepper.
  4. When the sauce is nearly ready, cook the fettucine. (That’s usually about 9 minutes; check the package.)
  5. Heat a skillet over medium-high heat. Add the shrimp and marinade. Cook about 3 minutes per side.
  6. Drain the pasta, add the sauce to it.
  7. Finish the shrimp by adding the breadcrumbs, parsley, and tarragon. Stir until combined and the shrimp is coated.
  8. Serve the pasta with the shrimp on top. Garnish with the whole pistachios and tarragon.

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