Pesto Pasta Grilled Shrimp Stack (Printable Version)
Vibrant Italian dish featuring fresh basil pesto pasta topped with perfectly 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 (optional)
→ 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
# Directions:
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 (if using). 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 - To assemble, 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.
# Top Tips:
01 -
- The restaurant style presentation looks impressive but comes together in under 45 minutes
- Fresh homemade pesto tastes completely different from anything store bought
- Grilled shrimp adds a smoky depth that perfectly complements the bright basil sauce
02 -
- Pesto oxidizes and turns brown quickly, so make it right before serving and press plastic wrap directly onto the surface if storing
- Always reserve pasta water before draining, that liquid gold is what transforms pesto from coating to sauce
- Shrimp continue cooking after they leave the grill, so pull them when they are just barely opaque throughout
03 -
- Toast your pine nuts in a dry pan over medium heat, shaking constantly, until fragrant and golden brown
- Overprocessing the pesto can make it bitter, pulse just until everything comes together