Ingredients

• 2 tablespoons pistachios
• 1.5 cups basil leaves
• 0.5 cups grated Parmesan cheese
• 0.33 cups olive oil
• 1 garlic clove , peeled
• 0.25 teaspoons salt , optional
• lemon juice to taste

Instructions

1. 1 For pesto, place a skillet over medium-high heat, and toast pistachios until fragrant, tossing frequently, about 1 minute. Remove pistachios to a plate to cool completely, about 10 minutes.
2. 2 Combine pistachios, basil, Parmesan cheese, olive oil, and garlic in a blender or food processor and purée until smooth. Season to taste with salt and lemon juice.
3. 3 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Reserve 1 tablespoon pasta water; drain.
4. 4 Gently stir 1/4 cup pesto into pasta with a slotted spoon.
5. 5 Add shrimp, garlic powder, salt, and black pepper to a bowl. Toss to thoroughly coat shrimp in seasonings.
6. 6 Heat a large skillet over medium heat. Add butter; once melted, add shrimp to the skillet in a single even layer. Cook shrimp on one side until seared, 2 to 3 minutes. Flip shrimp and cook until shrimp is seared, pink, and opaque, 2 to 3 minutes more.
7. 7 Add shrimp to pasta. Add reserved pasta water if needed to thin sauce, and serve.

Nutrition per serving