Pistachio Pesto Linguine with Shrimp Tartare

For the Pistachio Pesto:

• 200 g (about 1 cup) of pistachios
• 1 clove of garlic
• 15 leaves of parsley
• Salt and pepper to taste
• 15 ml (1 tablespoon) of extra virgin olive oil (EVOO)
• 15 ml (1 tablespoon) of water
• 20 g (2 tablespoons) of Parmesan cheese

For the Pasta:

• 200 g (about 7 ounces or 3/4 cup) of linguine
• Pasta cooking water as needed

For the Shrimp:

• 3 red shrimp
• 20 ml (4 teaspoons) of EVOO
• Salt and pepper to taste

1. Pistachio Pesto:

   • Blend the pistachios, garlic, parsley, salt, pepper, EVOO, water, and Parmesan until a homogeneous pesto is obtained.

2. Pasta:

   • Cook the linguine al dente in plenty of salted water.
   • Drain and save some of the cooking water.
   • In a pan, combine the pasta with 2 tablespoons of pistachio pesto and a ladle of the cooking water to create a creamy texture.

3. Preparation of the Shrimp:

   • Detach the heads from the shrimp, blend them with the shells, 20 ml of EVOO, salt, and pepper to obtain a cream.
   • Prepare a tartare with the shrimp meat, seasoning with just oil and salt.

Enjoy your Pistachio Pesto Linguine with Shrimp Tartare!