I just said that there is a pistachio mania lately, and it just so happen that I saw another recipe with pistachio that I had to try.

I read it carefully and what I liked was the use of lemon zest, which–I thought would make the dish fresh and zingy, just right for the season (the one we do not yet have, it is unseasonably cold here, but I didn’t lose hope).

This spaghetti dish has shrimps and crushed pistachio as the main advocates. I chose store-bought egg tagliolini, not homemade (but if you prefer to make them yourself just go ahead! 🙂)

It is simple and fast and it looks a 5-star Michelin dish. No less!

Ingredients

(Serves 4)

1 tablespoon Olive oil (EVO)

1 lemon peel cut julienne

The juice of 1 lemon

1 clove of garlic

2 tablespoons of pistachios (crushed)

250 gr. shrimps 🦐

300/400 gr. Egg tagliolini (or spaghetti, but I suggest to stay within the thin side)

🦐 Here it becomes tricky because the shrimps for this recipe are the small gray ones. They are way smaller than their American relatives. One solution is to use less, and/or to cut them in half.

Directions

In a pan (big enough to hold all the pasta after cooking), pour the oil, add the garlic and the lemnon zest, and stir for about 5 minutes until the lemon zest becomes golden brown, and so does the garlic, which can then be discarded. Add the shrimps, and sautee for another 5 minutes approx.

For bigger shhrimps of course a little longer. But it is easy to tell. In the meantime bring to a boil the pot for the tagliolini (or spaghetti). Egg pasta cooks very fast–usually about 3 or 4 minutes.

Moreover, the cooking time should be a minute less than requested on the package, because is the sautéed with the sauce.

Keep a couple of tablespoons of cooking water in case there is a need later.

Once the pasta is ready, drain and transfer into the pan. Mix well, add the crushed pistachios, and the lemon juice. Keep sttirring to get the sauce evenly and fairly distributed. If it is too dry use the cooking water and mix well.

No need for parmesan‼️

I found the dish light and refreshing, with a glass of white wine it is perfect for a summer day.