Spaghetti with Pistachio Pesto and Breaded Prawns, a Sicilian Classic

Spaghetti with pistachio pesto and breaded prawns: a refined Sicilian summer pasta ready in 30 minutes, creamy, fragrant and with a satisfying crunchy crust.

Spaghetti with Pistachio Pesto and Breaded Prawns, a Sicilian Classic
Prep
10 min
Cook
20 min
Total
30 min
Servings
4 servings
Calories
943 kcal
Category
First Courses
Cuisine
Italian

Looking for a summer pasta dish that impresses without keeping you at the stove for hours?

This spaghetti with pistachio pesto and breaded prawns is exactly that. I will walk you through how to put together a dish with genuinely Sicilian flavour — fragrant, creamy and with that irresistible crunchy prawn crust that makes it feel really special.

Pistachio pesto has its roots in the kitchens of Bronte, the small town on the slopes of Etna where pistachios are celebrated not just in sweets but in rich, savoury sauces too. Their flavour — bold, slightly sweet with earthy undertones — pairs beautifully with pasta and seafood, turning a simple combination into something elegant and memorable.

Compared with a classic seafood pasta, this recipe has a few clear advantages: it is ready in 30 minutes, needs no special equipment, and scales up effortlessly for a dinner party — just multiply the quantities. The pesto comes together in the time it takes the water to boil.

One small detail that makes a real difference: dry the basil thoroughly before blending, and press the pistachio crumbs onto the prawns firmly with your hands so the crust holds during cooking. For a gentler flavour, you can leave out the mint and add a squeeze of lemon juice to the pesto instead.

Any leftover pesto keeps well in the fridge in a glass jar with a thin layer of olive oil on top for at least a week — brilliant spread on crostini as a last-minute starter.

Ready to go? Let’s get started with the spaghetti with pistachio pesto and breaded prawns.

To make this recipe

A small selection of handy tools to keep within reach. Some links may be affiliate links.

Kitchen blender

Ideal for making smooth pestos and sauces. Choose a stable, powerful model for best results.

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Large non-stick pan

Useful for cooking and sautéing ingredients evenly without overcrowding the surface.

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Steps

  1. Wash the basil and dry it carefully by patting it with a clean kitchen towel, or spin it in a salad spinner so it goes into the blender completely dry.
  2. Put the dried basil, the pistachios and the mint leaves into a blender. Pulse until you get a coarse, grainy texture where the pistachio pieces are still visible.
  3. Add the garlic clove (germ removed), a pinch of salt, some pepper and the Parmigiano Reggiano. Continue blending, keeping the pesto slightly chunky.
  4. Pour in the extra-virgin olive oil in a slow, steady stream while the blender is still running, until you have a creamy, well-combined pesto. It should be smooth but still have a pleasant graininess.
  5. Tip the pesto into a bowl and set it aside.
  6. Rinse the prawns under cold running water, pat them dry and season with a pinch of salt, pepper and a drizzle of olive oil. Massage them gently so the seasoning coats them evenly.
  7. Put the blended pistachios into a separate bowl. Press the prawns firmly into the pistachio crumbs with your hands so the coating sticks well and will not fall off during cooking.
  8. Heat a large non-stick frying pan with a drizzle of oil over medium-high heat. When the oil is hot, lay the breaded prawns in the pan and cook for 1 minute per side, until the pistachio crust turns golden and crisp.
  9. Set the prawns aside somewhere warm.
  10. Cook the spaghetti in a large pot of well-salted boiling water. When they are al dente (about 9-10 minutes), drain them and reserve a mugful of pasta cooking water.
  11. Transfer the hot spaghetti to a wide pan, add the pistachio pesto and toss well over medium heat, adding splashes of cooking water as needed to create a creamy, glossy sauce.
  12. When the spaghetti have absorbed the pesto and the sauce is smooth and coating, you are ready to plate.
  13. Twirl the pistachio pesto spaghetti into the centre of warm bowls using tongs and a ladle to get a neat, elegant look.
  14. Finish each plate by gently laying one or two breaded prawns on top of the spaghetti.
  15. Serve immediately.

Helpful tips

Dry the basil thoroughly before blending — if it goes into the blender damp, the pesto turns dark and watery instead of staying bright and creamy.

Press the pistachio crumbs firmly onto the prawns using the palms of your hands: a compact coating holds together far better in the pan.

For a gentler flavour, leave out the mint and add a squeeze of lemon juice at the end — it cuts through the richness of the pistachio without masking it.

Any leftover pesto keeps well in the fridge in a glass jar with a thin layer of olive oil on top for at least a week — great spread on crostini as a last-minute starter.

Useful features

With fishMedium difficultyPremium ingredientsPan-cookedBoiledDinner ideaQuick dinnerHigh-protein

Average nutrition per serving

Calories
943 kcal
Carbohydrates
74.0 g
Sugars
2.0 g
Protein
51.0 g
Fat
51.0 g
Saturated fat
10.0 g
Fiber
2.0 g
Sodium
350 mg

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