Save to Pinterest This vibrant dish combines perfectly cooked linguine with aromatic homemade basil pesto, crowned with seasoned grilled shrimp. The preparation involves creating a bright, herbaceous sauce from fresh basil, pine nuts, and Parmesan, then pairing it with succulent shrimp seasoned with smoked paprika and garlic. The final assembly creates a beautiful plated presentation reminiscent of fine dining, yet achievable in your home kitchen in under an hour.
Last summer my sister came over for dinner and we decided to recreate a dish from our favorite Italian restaurant. We accidentally bought twice as much basil as we needed, so we spent the evening experimenting with pesto ratios while drinking wine on the back porch. The shrimp got a little too charred on the first batch, but honestly those slightly smoky pieces ended up being the best ones.
I made this for my anniversary dinner because it felt fancy without requiring restaurant-level skills. The kitchen smelled incredible while the shrimp were grilling and that garlic hit the hot pan. My husband asked if we could have it every Friday night going forward.
Ingredients
- Linguine or spaghetti: The thin strands catch the pesto beautifully and feel elegant
- Fresh basil: This is the star so do not use dried basil or your pesto will taste grassy
- Pine nuts: Toast them lightly in a dry pan first for the best flavor
- Extra virgin olive oil: The better quality your oil the better your pesto will taste
- Large raw shrimp: Peel them yourself if you can for the freshest result
- Smoked paprika: This adds a subtle smokiness that pairs perfectly with the grill
- Freshly grated Parmesan: Pre-grated cheese will not melt into the sauce the same way
Instructions
- Cook the pasta perfectly:
- Boil salted water and cook pasta until al dente then save some pasta water before draining. The starchy water helps the pesto cling to every strand.
- Make the pesto sauce:
- Pulse basil pine nuts garlic and lemon zest until chopped then drizzle in olive oil while the motor runs. Stir in Parmesan salt and pepper until smooth.
- Season the shrimp:
- Toss peeled shrimp with olive oil smoked paprika garlic powder salt pepper and lemon juice. Let them sit for 10 minutes so the flavors sink in.
- Grill the shrimp:
- Cook over medium high heat for 2 to 3 minutes per side until opaque and slightly charred. Do not overcook or they will turn rubbery.
- Bring it all together:
- Toss hot pasta with pesto and add pasta water if the sauce seems too thick. The sauce should coat each strand glossily.
- Plate it beautifully:
- Twirl pasta onto each plate and arrange grilled shrimp on top. Drizzle with olive oil and finish with Parmesan and fresh basil leaves.
Save to Pinterest This has become my go-to dish for dinner parties because I can prep everything ahead and just grill the shrimp at the last minute. Something about watching people twirl that first bite and then go quiet makes all the prep worth it.
Making It Your Own
Walnuts or almonds work beautifully instead of pine nuts and they cost half as much. Sometimes I throw a handful of spinach into the pesto to stretch the basil and add a little extra nutrition without changing the flavor much.
Wine Pairings
A crisp Pinot Grigio or Sauvignon Blanc cuts through the rich pesto while complementing the sweet shrimp. The acidity in the wine balances the garlic and olive oil perfectly.
Serving Suggestions
A simple arugula salad with lemon vinaigrette on the side keeps the meal from feeling too heavy. Crusty bread is essential for mopping up any extra pesto left on the plate.
- Keep the shrimp warm in a low oven while you finish the pasta
- Grill some lemon halves alongside the shrimp for extra char flavor
- Have a little extra Parmesan on the table for guests who love it
Save to Pinterest This is the kind of meal that makes weeknight dinners feel like a special occasion. Store any leftovers separately and reheat gently with a splash of water.
Frequently asked questions about this recipe
- → Can I use store-bought pesto instead of making it from scratch?
-
Yes, store-bought pesto works perfectly fine. Look for a high-quality refrigerated brand with fresh ingredients for the best flavor. You'll need approximately one jar (about 6-7 oz) to coat the pasta properly.
- → What other pasta shapes work well with this dish?
-
While linguine and spaghetti are traditional choices, fusilli, penne, or gemelli also work beautifully. The pesto clings nicely to shapes with ridges or curves, and shorter pasta can make plating the stacked presentation easier.
- → Can I cook the shrimp on the stove instead of a grill?
-
Absolutely. Heat a large skillet over medium-high heat with a tablespoon of olive oil. Cook the shrimp for 2-3 minutes per side until they turn pink and opaque. You'll get similar results without needing outdoor equipment.
- → How do I prevent the pasta from becoming dry when tossed with pesto?
-
Always reserve about 1/2 cup of the starchy pasta water before draining. Adding this back a tablespoon at a time while tossing creates a silky emulsion that helps the pesto coat every strand beautifully.
- → Can I prepare any components ahead of time?
-
The pesto can be made up to 3 days in advance and stored in the refrigerator with a layer of olive oil on top to prevent oxidation. You can also clean and season the shrimp earlier in the day, but cook them just before serving for the best texture.
- → What can I substitute for pine nuts in the pesto?
-
Walnuts, almonds, or cashews make excellent substitutes. Toast them lightly before processing to deepen the flavor. Each nut brings its own character—walnuts are earthy, almonds are sweet, and cashews add creaminess.
