Pistachio Pesto with Garlic-Butter Shrimp

PESTO PASTA:

8 ounces pasta

2 cups fresh basil leaves

1/2 cup pistachios, shelled

1/2 cup parmesan cheese, grated

2 cloves garlic

1 large lemon, juice and zest

1/4 cup extra virgin olive oil

SHRIMP:

6 Tbs butter

3 cloves garlic, minced

1 lb jumbo shrimp, peeled, tails on

1 tsp salt

1/2 tsp black pepper

2 small lemons

1/4 tsp red pepper flakes

Cook pasta according to package instructions. Reserve 1/2 cup of pasta water. Keep in the pot to keep warm.

In a food processor, combine the basil, pistachios, parmesan and garlic. Pulse a few times to chop. Add the lemon juice and zest. Pulse again. With the processor running, drizzle in the olive oil. Add more to desired consistency.

Stir a few tablespoons of pesto into the pasta. Add the reserved pasta water and toss to combine. Add more pesto, if desired. Set aside.

For the shrimp, add butter and garlic to a large skillet over medium heat. Stir until melted and the butter begins to foam. Add the shrimp, salt and pepper. Cook shrimp for 2 to 3 minutes or until they begin to turn pink and tails curl. Add the juice from one of the lemons and the red pepper flakes. Continue to stir for 2 to 3 minutes or until shrimp is cooked through. Slice the remaining lemon and stir into the shrimp.

Add the shrimp and all the drippings from the pan to the pasta. Toss to combine and transfer to a serving dish. Garnish with basil leaves, chopped pistachios and additional parmesan.