Spaghetti with prawns and pistachio nuts recipe

Spaghetti with prawns and pistachio nuts is a favourite fish dish in Italy, and with good reason. Give this recipe a try today. 

Spaghetti with prawns and pistachio nuts

Spaghetti with prawns and pistachio nuts has become something of a national tradition in Italy.

It’s a dish that has become commonplace on the table on Christmas Eve when Italians prefer to eat magro (fish only).

Made with creamy mascarpone and crunchy pistachios, this simple but tasty dish is a delight to enjoy all year round.

Spaghetti with prawns and pistachio nuts | Pasta gamberi e pistacchi

➤  PREPARATION 15 minutes
➤  COOKING 15 minutes


  • 320g spaghetti
  • 250g prawns, shelled
  • 100g pistachios, shelled
  • 100g mascarpone
  • 50g parmesan, grated
  • olive oil
  • salt and black pepper
  • fennel tops for decoration


  1. Put a large pot of water on the boil for the pasta. While you are waiting, quickly shell the prawns and the pistachio nuts. When the water comes to the boil, add a good handful of salt and throw down (butti giù) the pasta.
  2. While the pasta is cooking, add a couple of tablespoons of olive oil to a large frying pan. Heat and add the prawns. Once they begin to take colour, add the pistachio nuts and the mascarpone. Stir and continue heating gently. If the sauce is becoming too dry, loosen with a small ladle of water from the pasta.
  3. Drain the pasta and add it to the pan. Add the parmesan and a good sprinkling of black pepper. Mix everything together well and sprinkle with chopped (or dried) fennel. Serve immediately.

TIP: Shake the pan a little after you have added pasta water to the other ingredients. This will help to emulsify the sauce.

Recipe and photo by Mario Matassa

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