Prawns Pasta

How to Make Prawn Pasta

The irresistible dish of prawn pasta with pistachio combines the richness of prawns with the nuttiness of pistachios. The tender strands of tagliatelle pasta to perfection, then tosses them with creamy, fresh pistachio pesto, creating a heavenly combination that will leave the diner’s taste buds begging for more.

Furthermore, seafood lovers will surely delight in this dish, as the prawns add an incredible depth of flavor to the pasta, while the pistachios provide a subtle crunch that is both satisfying and addictive. It is an excellent option for a dinner party, impressing guests with its unique combination of flavors and textures.

Lastly, to experience a delicious and satisfying meal, one can’t go wrong with prawn pasta with pistachio. The heavenly combination of nutty textures and seafood is sure to become a favorite in any household.

Watch the Prawn Pistacchio Pasta video recipe:

How to Make PRAWN & PISTACCHIO PASTA Like an Italian

prawn pasta

Vincenzo’s Top Tips To Make Prawn Pasta

Don’t overcook the prawns

Overcooking the prawns can result in a rubbery and tough texture. Cook the prawns just until they turn pink and are no longer translucent.

Reserve some pasta water

Before draining the pasta, reserve some of the cooking water. This starchy water can be used to thicken the sauce and help it coat the pasta evenly.

tagliatelle prawns

Prawns Pasta

Vincenzo's Plate
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course, Pasta
Cuisine Italian
Servings 4

Equipment

  • Large saucepan
  • 5L deep pot
  • Tablespoon
  • Large knife
  • Sieve

Ingredients
  

  • 100 grams Pistachio nuts half cup
  • 4 tbsp Extra virgin olive oil EVOO
  • 200 grams Raw prawns (shrimps) 2 cups. without the tail
  • Garlic clove finely chopped
  • Generous handful of chopped parsley
  • Sprinkle of salt
  • 1 Large piece of glazed lemon rind
  • 5 L Water
  • 300 grams Tagliatelle pasta 10oz
  • Wild fennel/fennel leaves if available

Instructions
 

  • Add 4 tablespoons of extra virgin olive oil to a food processor along with 100g pistachio and mix until it becomes a pesto-like creamy texture.
  • Slice lemon rind into thin strips and then smaller pieces and put to the side.
  • Boil 5L of water in a large pot.
  • Put the saucepan on the stove at a medium heat and add EVOO and finely chopped garlic.
  • Cook garlic until it begins to golden then add the prawns.
  • Cook the prawns (shrimps) until they slightly change in colour (which only takes a few minutes), then add parsley and a sprinkle of salt.
  • Keep this simmering until the prawns turn a much stronger shade of orange.
  • Once the prawns are cooked, add the pistachio pesto and stir it through really well.
  • Let the prawns simmer in the pistachio pesto at a low heat for approx. 10 minutes.
  • Your water should be boiling by now, so add the pasta and cook it to your desired preference (I love it al-dente, but follow the instructions on the packet so you don’t overcook it!).
  • Once the pasta is ready and the pesto is smothering the prawns, strain the pasta and add it to the pan before tossing it through the mix really well.
  • E ora si mangia, Vincenzo’s Plate….Enjoy!

Video

Keyword easy italian pasta recipes, easy pasta recipe, flavorful prawn pasta, Homemade Italian Food, italian seafood pasta, Pistachio pesto pasta
Tried this recipe?Let us know how it was!

How to serve Prawn Pasta

Lastly, after smothering the pasta with the pesto, it is ready to serve. Use a large serving spoon to serve the pasta onto a plate, aiming to keep it centered. To add some extra presentation to the dish, top it off with some fennel leaves, if available.

 

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2 Responses to Prawns Pasta

  1. Martin August 4, 2022 at 10:38 PM #

    Got this dish in Ravenna, but with some burrata in it. It was fantastic!

    • Vincenzo's Plate May 5, 2023 at 2:08 AM #

      That sounds like a delicious twist on the classic prawn pasta recipe! Burrata’s creamy and buttery flavor would complement the sweet and succulent prawns beautifully.

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