Pesto Pasta Grilled Shrimp Stack (Print version)
Al dente pasta with fresh basil pesto, topped with grilled shrimp and Parmesan.
# What you'll 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 make it:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - In a food processor, combine basil, pine nuts, garlic, and lemon zest. Pulse until finely chopped. With the motor running, slowly drizzle in olive oil until smooth. Add Parmesan, salt, and pepper, and pulse to combine. Adjust seasoning to taste.
03 - In a bowl, toss shrimp with olive oil, smoked paprika, garlic powder, salt, pepper, and lemon juice. Thread shrimp onto skewers if desired for easier grilling.
04 - Preheat a grill or grill pan over medium-high heat. Grill shrimp for 2–3 minutes per side, until opaque and lightly charred. Remove from heat.
05 - Toss the drained pasta with the pesto, adding reserved pasta water as needed to achieve a silky, well-coated sauce consistency.
06 - Twirl a serving of pesto pasta onto each plate, stacking it neatly. Top with grilled shrimp (remove from skewers if used). Drizzle with olive oil and sprinkle with Parmesan and fresh basil.
07 - Serve immediately with lemon wedges on the side for squeezing over the dish.
# Expert suggestions:
01 -
- The contrast between the bright fresh pesto and smoky grilled shrimp is something special
- It looks impressive but comes together in under 40 minutes
- The pesto sauce clings perfectly to each strand of pasta
02 -
- Pesto turns brown quickly so serve immediately after tossing with pasta
- Resist the urge to rinse your pasta or the sauce will slide right off
03 -
- Make double the pesto and freeze half in ice cube trays for future meals
- Room temperature pesto mixes more easily with hot pasta than cold pesto