Basil pesto is one of those garden fresh recipe ideas that never goes out of style-especially when fresh basil is in full bloom.

The beauty of creating a basil pesto is its diversity with other foods. Whether you make a traditional pesto with pine nuts, or use walnuts or pistachio like this variation, basil pesto’s bright fresh flavor is a win-win combination with any seafood. This week I paired my fresh pesto with a chunky pasta and fresh tender Key West pink shrimp for a quick mid-week meal.

Thaw shrimp 24 hours ahead. I used shell-on 10-15 count Key West shrimp for its size and clean, bright flavor. A Texas brown or Gulf shrimp will give you a briny flavor and is equally delicious. You can buy peeled and deveined shrimp to add ease and speed to this dish. Don’t forget to read the label for “Sourced in USA,” or “Product of USA,” to support American fishermen.

Basil-Pistachio Pesto Pasta with Shrimp

Serves four

• 2 garlic cloves, minced
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 cup pistachio, unsalted and shelled, skin off
• 3 cups basil leaves, stems removed
• 1/2 cup cilantro leaves, stems removed (optional)
• 1/2 lemon, juiced
• 1/2 cup shredded Parmesan cheese
• Black pepper, to taste
• ½ cup olive oil, plus more
• ½ pound chunky pasta
• 2-3 shrimp per person (+ -) depending on size

Add ½ teaspoon to minced garlic and drag the back of the knife over the garlic and salt to make a paste.

Pulse pistachio in a food processor a few times.

Add basil, cilantro, and garlic paste. Pulse few a few seconds. Season with black pepper. Add lemon juice and turn on food processor to add olive oil.

Drizzle olive oil slowly through the funnel of the food processor while it is spinning. Stop and scrape down sides as you add the oil.

In a medium bowl, add the contents of the food processor and then add the Parmesan cheese and stir. Taste and season with more salt if desired.

Bring a large stockpot of water to boil on high heat. Add salt (enough to create a salt-water flavor, which is more than you realize-be generous). Add pasta and cook according to package directions.

Reserve one cup of pasta water before draining pasta.

Reduce heat to low. Add the drained pasta back into the pan. Plop several tablespoons of pesto to the pasta and a few glugs of olive oil. Stir. Splash a little of the reserved water into pasta. Stir.

Heat a griddle on medium high heat for about three minutes.

Drizzle olive oil over shrimp. Season with salt and pepper on both sides.

Reduce the heat to low and place the shrimp on the griddle and cook two minutes both sides.

Arrange pasta in bowls. Top with shrimp and shave Parmesan cheese over the top. Serve immediately.