Pistachio Pesto Fettuccine with Shrimp.

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I’m feeling a little bit under the weather and as much as that sucks I try and look for some silver lining. The only thing that makes being sick not a total bust is naps, tea and spicy food. Now I have to be really sick for a couple of bad things to get in the way of my relationship with food. I usually always can eat and generally my throat doesn’t hurt that bad .

When I’m sick I prefer to eat light since I normally just eat less. And when my taste buds kinda start to dull while I have a sore throat. Then my sense of smells gets weaker because of congestion. I like to add stuff with lots of garlic, something with some heat since I cant taste it anyways. Something raw and fresh since I’m sick and delicious healthy food will help me feel better way sooner than something fried, greasy, or fatty. So I made this two days because I knew the upcoming events of what’s to come with a cold. I just like to be prepared. That’s why pasta, soups, and rice dishes are great do ahead items for inevitable days like today. But for me personally, I eat a lot of pasta while I’m sick. I fully get and understand why people love soup. I hated soup as a kid and only now as adult have I learned to somewhat appreciate it. I just don’t naturally gravitate towards it. You don’t have to be sick to enjoy this pasta! Give it a try and let me know what you think!


  • 1/2c Pistachios, Shelled and lightly salted
  • 2 Bunches Parsley, stemmed lightly chopped
  • 3 Cloves Garlic,
  • 1Tb Grated parmesan
  • 1Tb Calabrian Chilis w/ oil
  • 1tsp Salt
  • 1/2tsp Black pepper
  • 1/2tsp Lemon
  • 1/4c Fresh basil
  • 1.5c Olive oil
  • 11oz Fettuccini
  • 1lb Shrimp, Peeled and deveined
  • 8oz Cremini Mushrooms , halved
  • 1 bunch Asparagus, chopped into thirds
  • 2Tb butter
  • Salt
  • Pepper
  • Olive oil


  • To make pesto in a blender add in pistachios and garlic. Blend till pistachios start to break down.
  • Add in parmesan, Calabrian chilis, lemon, 1tsp salt and 1/2 tsp black pepper.
  • Finally add in parsley, and basil. Slowly add in olive oil to desired thickness.
  • In a large pot add in water and salt. Bring to a boil and cook fettuccini according to package instructions
  • Roast mushrooms and asparagus buy coating generously with oil, salt and pepper. Place into 375 degree oven for 10-15 minutes. Veggies should be cooked but not mushy.
  • Grill shrimp in a hot pan for about two minutes on each side. Upon coming out of the pan coat shrimp with a tablespoon or two of pesto. Once veggies and pasta are done. Combine everything together including butter and add about 1/4 c of pesto . More or less to your liking. Top generously with grated parmesan and enjoy!

Side Notes;

  • Pesto can be also made in food processor if you like a chunkier pesto.
  • Be on the look out for a bunch of upcoming recipes featuring this pesto.

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