Peel and devein the shrimp, then quickly sauté them in a pan with olive oil. Add lemon juice to deglaze.

Shell the pistachios and blend them with basil, olive oil, and some pasta cooking water. (You can add cheese if you like, but I chose not to.)

Boil the trofie pasta. Once cooked, toss them in the pan with the shrimp and grate in the lemon zest. Add the pistachio pesto and a little more pasta cooking water.

Sprinkle with extra pistachios and enjoy!