Boil a pot of water and cook the pasta according to package instructions until al dente. Drain and set aside, reserving a cup of cooking water.

In a food processor, combine the shelled pistachios, fresh basil, garlic, and a pinch of salt and pepper. Pulse until roughly chopped.

With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. If it’s too thick, add a bit of reserved pasta water to achieve desired consistency.

In a large skillet, heat a tablespoon of olive oil over medium-high heat.

Add the shrimp, seasoning with salt and pepper, and cook for 2-3 minutes per side, or until they turn pink and opaque.

Add the cooked pasta and pesto to the skillet with the shrimp. Toss everything together, using reserved pasta water as needed to loosen the sauce.

Plate the pasta, sprinkle generously with parmesan cheese, and optionally garnish with extra pistachios and fresh basil. Enjoy!