Start by boiling a pot of salted water. Add the pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of the pasta water before draining.

In a food processor, combine the fresh basil leaves, shelled pistachios, minced garlic, and grated Parmesan cheese. Blitz until well combined.

With the food processor running, gradually add the olive oil until the mixture is smooth. Season with salt and pepper to taste, then set aside.

In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add the shrimp and cook for about 2-3 minutes on each side, or until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.

In the same skillet, lower the heat and add the heavy cream. Stir in the reserved pasta water, then add the pesto mixture to the skillet. Mix well, allowing the flavors to meld together.

Toss in the drained pasta and cooked shrimp. Stir to coat everything in the creamy pesto. Cook for an additional 2-3 minutes, letting it warm through.

Divide the creamy pistachio pesto pasta with shrimp among plates, garnishing with additional Parmesan cheese and basil if desired. Enjoy!