Pesto Pasta and Grilled Shrimp Stack

The first time I made this dish, my kitchen filled with the most incredible aromamarried with the char of the grill. I was attempting to recreate a memorable meal from a coastal Italian restaurant, and my roommate wandered in asking what restaurant I had ordered from.

Ive since served this at summer dinner parties where guests literally stop midconversation to savor each bite. Something about the combination of warm pesto-coated pasta and those perfectly grilled shrimp makes people slow down and really enjoy their food.

Ingredients

• 350 g (12 oz) linguine or spaghetti: The thin strands hold onto pesto beautifully and feel elegant
• 1 cup fresh basil leaves, packed: Fresh basil makes all the difference here, growing your own is worth it
• 2 tbsp pine nuts: These add buttery richness, though walnuts work in a pinch
• 2 garlic cloves: Fresh garlic gives the pesto its backbone and authentic bite
• 1/3 cup extra-virgin olive oil: Quality matters since this is a main flavor component
• 1/2 cup freshly grated Parmesan cheese: Adds salty umami that ties everything together
• 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper: Essential for balanced seasoning
• Zest of 1 lemon (optional): Brightens the pesto and cuts through the richness
• 500 g (1 lb) large raw shrimp, peeled and deveined: Large shrimp are easier to grill and look impressive
• 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper: This simple seasoning blend enhances the shrimp without overpowering
• Juice of 1/2 lemon: A final squeeze of acid makes flavors pop
• 2 tbsp freshly grated Parmesan, fresh basil leaves, lemon wedges, extra olive oil: These finishing touches make the dish look and taste restaurant worthy

Instructions

Get your pasta water going:

Bring a large pot of generously salted water to a rolling boil. Cook the pasta until al dente, usually 1-2 minutes less than the package suggests. Before draining, scoop out 1/2 cup of the starchy cooking water.

Make the pesto while pasta cooks:

Pulse basil, pine nuts, garlic, and lemon zest until finely chopped. With the motor running, drizzle in olive oil until emulsified and smooth. Add Parmesan, salt, and pepper, pulsing briefly to combine.

Season the shrimp:

Toss shrimp with olive oil, smoked paprika, garlic powder, salt, pepper, and lemon juice in a bowl. Thread onto skewers if you prefer easier handling on the grill.

Grill to perfection:

Heat your grill or grill pan over medium-high until hot. Grill shrimp 2-3 minutes per side until opaque and slightly charred. Do not overcook or they will become rubbery.

Bring it all together:

Toss the drained pasta with pesto, adding splashes of pasta water until the sauce coats each strand silkily. The sauce should be glossy and cling to the pasta.

Plate like a pro:

Twirl a portion of pasta onto each plate using a fork and ladle. Top with 4-5 grilled shrimp, then finish with a drizzle of olive oil, extra Parmesan, and fresh basil leaves.

Serve immediately:

Bring plates to the table with lemon wedges on the side. Squeeze fresh lemon over individual servings just before eating for the brightest flavor.

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This recipe has become my go-to for date nights at home. Theres something intimate about the smell of basil and grilled shrimp filling the kitchen, and plating it individually makes each person feel special.

Making Ahead

You can prep the pesto up to 2 days in advance and store it in an airtight container. Press plastic wrap directly onto the surface to prevent browning. The shrimp can be seasoned and kept refrigerated for up to 4 hours before grilling.

Pasta Water Magic

Never underestimate the power of pasta water. That starchy liquid helps the pesto cling to every strand of pasta and creates a silky restaurant style sauce. Add it gradually while tossing the pasta.

Perfect Grill Marks

For those beautiful grill marks, let the grill pan get properly hot before adding the shrimp. Pat the shrimp dry before seasoning so they sear rather than steam, and resist the urge to move them around while cooking.

• Preheat your grill for at least 5 minutes over medium-high heat
• Leave shrimp undisturbed for the first 2 minutes to develop proper sear marks
• Let grilled shrimp rest for 1 minute before placing on pasta

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Every time I serve this, someone asks for the recipe. The combination of fresh, bright, and smoky flavors just works.

Recipe Questions & Answers

→ Can I use store-bought pesto instead of making it from scratch?

Yes, store-bought pesto works perfectly in this dish. Look for a high-quality brand with fresh basil and good olive oil. You'll need about 1 cup of prepared pesto to replace the homemade version.

→ What's the best way to grill the shrimp?

Use a grill pan or outdoor grill preheated to medium-high. Grill shrimp for 2-3 minutes per side until they turn pink and opaque with light char marks. Avoid overcooking to prevent rubbery texture.

→ Can I make this dish ahead of time?

Prepare the pesto up to 3 days in advance and store it refrigerated. Cook pasta and grill shrimp just before serving for best results. If you must prep ahead, slightly undercook the pasta as it will continue absorbing sauce.

→ What type of pasta works best with this dish?

Linguine or spaghetti are ideal as their long strands hold the pesto beautifully. However, penne, fusilli, or farfalle also work well. For gluten-free needs, choose brown rice or quinoa-based pasta.

→ How do I prevent the pesto from becoming too thick?

Reserve some pasta cooking water before draining. The starchy water helps create a silky, emulsified sauce when tossed with pesto. Add it gradually until you reach your desired consistency.

→ Can I substitute the pine nuts in the pesto?

Walnuts, almonds, or cashews make excellent alternatives to pine nuts. Toast them lightly before processing for enhanced flavor. Each nut brings its own character while maintaining the pesto's creamy texture.