Pesto Pasta and Grilled Shrimp Stack (Printable)
Vibrant Italian-style pasta with fresh basil pesto and succulent grilled shrimp, finished with olive oil 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.
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 for a silky sauce.
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.
# Expert Hints:
01 -
- The contrast between warm, charred shrimp and cool, fresh pesto creates that restaurant quality texture we all chase at home
- It comes together in under 45 minutes but tastes like you fussed over it all afternoon
- The pesto recipe makes enough for a second round of pasta later in the week, which is basically a gift to your future self
02 -
- Pesto oxidizes and turns brown quickly, so press a piece of plastic wrap directly onto the surface if you are making it ahead of time
- Overcooked shrimp is the number one mistake here, remove them from heat the second they turn opaque throughout
- The pasta water trick is what separates a dry, clumpy pesto pasta from the silky, restaurant style sauce you are aiming for
03 -
- Toast your pine nuts in a dry pan for 2 to 3 minutes before adding them to the pesto, it brings out their natural oils and deepens the flavor
- Room temperature shrimp grill more evenly than cold straight from the fridge ones, so let them sit out for 15 minutes before cooking