Pesto Pasta and Grilled Shrimp Stack (Printable View)
Al dente pasta with fresh basil pesto topped with seasoned grilled shrimp, Parmesan, and olive oil drizzle.
# What You Need:
→ Pasta & Pesto
01 - 12 oz linguine or spaghetti
02 - 1 cup fresh basil leaves, packed
03 - 2 tbsp pine nuts
04 - 2 garlic cloves
05 - 1/3 cup extra-virgin olive oil
06 - 1/2 cup freshly grated Parmesan cheese
07 - 1/2 tsp kosher salt
08 - 1/4 tsp freshly ground black pepper
09 - Zest of 1 lemon
→ Shrimp
10 - 1 lb large raw shrimp, peeled and deveined
11 - 1 tbsp olive oil
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp garlic powder
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
16 - Juice of 1/2 lemon
→ Garnish
17 - 2 tbsp freshly grated Parmesan
18 - Fresh basil leaves
19 - Lemon wedges
20 - Extra olive oil for drizzling
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup pasta water before draining.
02 - Combine basil, pine nuts, garlic, and lemon zest in a food processor. Pulse until finely chopped. With motor running, drizzle in olive oil until smooth. Add Parmesan, salt, and pepper. Pulse to combine and adjust seasoning.
03 - Toss shrimp with olive oil, smoked paprika, garlic powder, salt, pepper, and lemon juice. Thread onto skewers if preferred for easier grilling.
04 - Preheat grill or grill pan over medium-high heat. Grill shrimp 2-3 minutes per side until opaque and lightly charred. Remove from heat immediately.
05 - Combine drained pasta with pesto sauce, adding reserved pasta water as needed to achieve silky, coating consistency.
06 - Twirl pesto pasta onto plates in neat stacks. Top with grilled shrimp. Drizzle with olive oil and sprinkle with Parmesan and fresh basil leaves.
07 - Serve immediately with lemon wedges on the side for squeezing over the shrimp.
# Expert Advice:
01 -
- The homemade pesto creates a sauce thats impossibly fresh and vibrant, nothing like jarred versions
- Grilling the shrimp adds a smoky depth that perfectly balances the bright basil flavors
- This looks like something from a fancy restaurant but comes together in under 40 minutes
02 -
- Pesto oxidizes quickly, so make it right before serving and store any leftovers with plastic wrap pressed directly on the surface
- Do not marinate shrimp in lemon juice for more than 15 minutes or the acid will start to cook them
03 -
- Toasting the pine nuts for 3-4 minutes in a dry pan before making pesto deepens their flavor significantly
- If pesto tastes too bitter, add a pinch more salt or a drop of honey to balance the basil