Linguine With Creamy Pistachio Pesto And Shrimp Tartare
  1. Blend pistachios, garlic, parsley, salt, pepper, EVO oil, water, and Parmesan until obtaining a smooth pesto.

  2. Cook linguine al dente in abundant salted water.

  3. Drain and reserve some cooking water.

  4. In a pan, mix pasta with 2 tablespoons of pistachio pesto and a ladle of cooking water to cream.

  5. Remove heads from shrimp, blend them with shells, 20ml EVO oil, salt, and pepper to make a cream.

  6. Prepare a tartare with shrimp pulp, seasoning only with oil and salt.

Course🍽️Main Course

DietsPescaterian🍬Low-sugar...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍽️Dinner Party🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 30m

Loading...