Begin by boiling water in a large pot. Add salt, then toss in your choice of pasta. Cook according to package instructions until al dente. Drain and set aside, reserving about ½ cup of the pasta water.

In a large skillet, introduce a tablespoon of olive oil over medium heat. When the oil is hot, add the shrimp, seasoning them with salt and pepper. Cook for about 2-3 minutes on each side until they're pink and opaque. Remove from heat and set aside.

In a food processor, blend the pistachios, basil, garlic, and lemon juice until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture is smooth. You can add a bit of reserved pasta water for a creamier consistency if needed. Stir in the grated Parmesan cheese.

In the skillet used for the shrimp, combine the pasta, shrimp, and pesto. Toss until well coated, adding extra pasta water as necessary to create a creamy sauce.

Dish the pasta onto plates and garnish with additional Parmesan cheese and crushed pistachios if desired. Enjoy!