Pesto Pasta Grilled Shrimp Stack (Printable)
Al dente pasta with fresh basil pesto topped with succulent 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 Prepare:
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 - In a food processor, combine basil, pine nuts, garlic, and lemon zest. Pulse until finely chopped. With motor running, slowly drizzle in olive oil until smooth. Add Parmesan, salt, and pepper. 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 onto skewers if desired 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 - Toss drained pasta with prepared pesto, adding reserved pasta water as needed to achieve a silky, coating consistency.
06 - Twirl a portion of pesto pasta onto each plate in a neat stack. Top with grilled shrimp. Drizzle with olive oil and sprinkle with Parmesan and fresh basil. Serve with lemon wedges.
# Expert Advice:
01 -
- The homemade pesto hits different than anything from a jar, bright and grassy in a way store-bought never quite manages
- That moment when you slide the shrimp off the grill and the whole patio smells like summer evenings
- It comes together faster than you can set a proper table, but looks like you spent all day planning it
02 -
- Pesto turns bitter if you process it too long, just pulse until combined
- Overcooked shrimp are rubbery tragedy, pull them the second they're opaque
- Pasta water is liquid gold, don't dump it down the drain
03 -
- Make extra pesto and freeze it in ice cube trays for future pasta emergencies
- Pat shrimp completely dry before seasoning or they'll steam instead of sear