Shrimps and Pistachio Pesto
con Gamberi e Pesto al Pistacchio
l’ammaru e Ammoghiu ri Pistacchiu
with shrimps in a light garlicky tomato sauce it is favored
because of the easiness of the preparation, for the little time to cook, for its taste and for its excellent
flavor, and for its appearance and smell.
It is a nutritious dish and it can be served as a complete
dinner, piatto unico, by adding a salad, fresh Italian bread and a
bottle of fragrant, young Californian Chardonnay wine or a soft, fresh and aromatic Sicilian Corvo Bianco.
In our recipe, linguine with shrimps and pistachio pesto, uses no tomatoes; an ammoghiu, a mixture of raw ingredients, pistachio,
parsley, garlic and olive oil are blended and bound to form a creamy paste, to substitute to tomato sauce.
The end result is a colorful and different tasty dish with a
Mediterranean taste, and with the distinguished signature, aroma and flavor of the Sicilian pistachio
For the Pesto
cup shelled roasted pistachio nuts
- 1 clove of garlic, finely
- ½ cup chopped
- 4 tablespoons extra virgin olive
- 1 scant teaspoon of salt
- Black pepper to
For the Pasta
1 lb of
linguine, tagliarine, or spaghettini or spaghetti
For the Sauce
tablespoons extra virgin olive oil
shredded basil leaves
shrimps (20-26). Shelled, deveined and washed
shrimps “12 to 15” or “16 to 20” count, shell on, deveined and washed. To devein the large shrimps, cut along the back with the
shears; pull out the veins and rinse.
of white wine
leaves to garnish
Can be prepared a day ahead and stored covered with plastic wrap
or in a jar.
Using a food processor or a mortar and pestle or finely chopping
with a knife, crush and blend the pistachio, garlic, parsley, olive oil, salt, pepper and amalgamate it to a
creamy consistency. If a food processor is used, blend at low speed and add 1 ice cube.
In a large sauté pan, big enough to contain the sauce and the
linguine, place 2 tablespoons of olive oil and the diced onion; cook
at a medium heat for about 5 minutes or until onions are pale golden. Add all the shrimps, with and without the
shells, add the shredded basil, pinch of salt and pepper to taste.
Sauté over medium heat and when the shrimps start to change
color into pink, add wine and continue cooking at high heat until alcohol content in wine evaporates and shrimps
are thoroughly cooked. Remove from heat and set on the side until pasta is ready.
In the meantime boil 5 quarts of water with 2 tablespoons of
salt, and cook pasta al dente reducing by 1 minute the time recommended in the package’s
Drain pasta and reserve some of the water.
Return the pot with the shrimps to the fire, over high heat; add
1 ladle of the pasta cooking liquid, and reheat sauce.
Remove large shrimps from the sauce and set on the side in a
Add to the pot with the sauce the pasta and half of the
pistachio pesto; toss it over a high flame for 1 or 2 minutes or until the linguine is tender and agreeable to
your taste, adding more cooking water as needed to get the right consistency. It is preferable slightly juicy.
Remove from the fire; divide equally, place and spread in the
center of each serving dish a portion of the remaining pesto. Plate the pasta over pesto and sprinkle with the
sauce left at the bottom of the pot; garnish each dish with 2 large shrimps, some basil leaves and serve