Pesto Pasta Grilled Shrimp Stack

The first time I made this dish was during a summer dinner party when my friend Sarah mentioned she'd never had homemade pesto. I'd been buying jarred versions for years, but something about fresh basil from the farmer's market that morning made me decide to make it from scratch. The difference was like night and day, and watching everyone's faces light up when they took their first bite sold me forever.

Last summer, my husband and I started doing Friday night cooking experiments, and this recipe became an instant favorite. The smell of basil hitting the food processor would draw our kids into the kitchen, and they'd hover around the grill watching the shrimp turn pink and perfect.

Ingredients

• 350 g (12 oz) linguine or spaghetti: Long noodles catch the pesto beautifully and twirl easily for that restaurant style presentation
• 1 cup fresh basil leaves, packed: Fresh basil is non negotiable here, and the packed measurement ensures you get enough of that sweet herbaceous flavor
• 2 tbsp pine nuts: These add buttery richness, though I've definitely used walnuts in a pinch and nobody complained
• 2 garlic cloves: Fresh garlic gives the pesto its kick, so don't be tempted to use jarred minced garlic
• 1/3 cup extra virgin olive oil: A quality olive oil makes a noticeable difference in the final flavor of your pesto
• 1/2 cup freshly grated Parmesan cheese: Pre grated cheese has anti caking agents that make pesto grainy, so take the extra minute to grate it yourself
• 1/2 tsp kosher salt: The coarse texture of kosher salt dissolves evenly in the pesto
• 1/4 tsp freshly ground black pepper: Freshly cracked pepper has a brighter, more complex flavor than pre ground
• Zest of 1 lemon (optional): A little citrus brightness cuts through the rich pesto and complements the shrimp beautifully
• 500 g (1 lb) large raw shrimp, peeled and deveined: Large shrimp grill beautifully and feel more substantial on the plate
• 1 tbsp olive oil: This helps the seasoning stick to the shrimp and promotes gorgeous grill marks
• 1/2 tsp smoked paprika: The subtle smokiness adds depth that pairs perfectly with the char from the grill
• 1/2 tsp garlic powder: Garlic powder blooms differently on the grill than fresh garlic, giving the shrimp a savory crust
• 1/2 tsp salt and 1/4 tsp black pepper: A simple seasoning blend that lets the sweet shrimp flavor shine
• Juice of 1/2 lemon: A squeeze of fresh lemon right before grilling brightens everything up
• 2 tbsp freshly grated Parmesan and fresh basil leaves: These garnishes make the dish look as good as it tastes
• Lemon wedges and extra olive oil: Letting guests add their own final touches makes the meal feel interactive and special

Instructions

Cook the pasta to perfection:

Bring a large pot of generously salted water to a rolling boil and cook the pasta until it's just tender with a slight bite to the center. Remember to reserve that half cup of starchy pasta water before draining, it's the secret to transforming pesto into a silky, cohesive sauce.

Make the freshest pesto imaginable:

While the pasta bubbles away, pulse the basil, pine nuts, garlic, and lemon zest in your food processor until they're finely chopped. With the motor running, drizzle in the olive oil in a slow stream until everything emulsifies into a vibrant green paste, then add the Parmesan and pulse just until combined.

Season the shrimp for the grill:

In a mixing bowl, toss the peeled shrimp with olive oil, smoked paprika, garlic powder, salt, pepper, and that squeeze of fresh lemon juice. If you're using skewers, thread them now, which makes flipping on the grill so much easier.

Grill until perfectly pink:

Fire up your grill or grill pan over medium high heat until it's nice and hot. Grill the shrimp for just 2 to 3 minutes per side, watching for them to turn opaque and develop those gorgeous charred grill marks.

Bring it all together:

Toss the hot, drained pasta immediately with your fresh pesto, adding splashes of that reserved pasta water until the sauce coats each strand beautifully. The residual heat from the pasta warms the pesto just enough to release its aromatic oils.

Plate like a pro:

Twirl generous portions of the pesto coated pasta onto each plate, creating a neat stack in the center. Arrange the grilled shrimp on top, then finish with a drizzle of good olive oil, a sprinkle of Parmesan, and those fresh basil leaves.

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My sister requested this recipe for her anniversary dinner, and she texted me afterward saying it felt like something they'd order at their favorite Italian spot. There's something incredibly satisfying about making restaurant quality food in your own kitchen, especially when it comes together so quickly.

Making Ahead

The pesto can actually be made up to three days ahead and stored in an airtight container in the refrigerator, just press a piece of plastic wrap directly onto the surface to prevent oxidation. I like to make a double batch and freeze half in ice cube trays for those nights when I need dinner on the table fast.

Perfecting Your Pesto

Don't be tempted to skip the toasting step for your pine nuts if you're feeling ambitious, just give them a quick few minutes in a dry skillet over medium heat. The transformation in flavor is remarkable, bringing out this wonderful nutty sweetness that makes the whole dish sing.

Serving Suggestions

A simple arugula salad with a bright vinaigrette cuts through the richness of the pesto beautifully, and a crusty baguette is perfect for mopping up any extra sauce. Sometimes I'll throw some cherry tomatoes on the grill alongside the shrimp for an extra pop of color and sweetness.

• Keep a small bowl of extra pesto at the table for guests who want an extra hit of basil
• Chilled white wine should go into the fridge at least 30 minutes before you start cooking
• Clean your grill while it's still warm after cooking, it's so much easier than scrubbing cold grates

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This recipe has become my go to for dinner guests because it never fails to impress, yet it's surprisingly stress free to put together. There's nothing quite like watching someone take that first bite and seeing their eyes light up.

Recipe Q&A

→ Can I use store-bought pesto instead of making it from scratch?

Absolutely. High-quality jarred pesto works beautifully in this dish. Look for brands with fresh basil and good olive oil. You'll need about one cup of prepared pesto to coat the pasta properly.

→ What's the best way to grill the shrimp for this dish?

Preheat your grill or grill pan to medium-high heat. Pat the shrimp dry, toss with seasoning, and grill for 2-3 minutes per side until opaque and lightly charred. Using skewers makes flipping easier and prevents the shrimp from falling through the grates.

→ Can I prepare any components ahead of time?

The pesto can be made up to 3 days in advance and stored in an airtight container in the refrigerator. You can also clean and season the shrimp a few hours before cooking. However, cook the pasta and grill the shrimp just before serving for the best texture and temperature.

→ What wine pairs well with this shrimp and pesto combination?

A crisp Sauvignon Blanc or Pinot Grigio complements the fresh basil and shrimp beautifully. The acidity cuts through the rich pesto while enhancing the seafood. A light-bodied Chardonnay or dry Rosé also works wonderfully.

→ How can I make this dish dairy-free?

Replace the Parmesan in the pesto with nutritional yeast or a dairy-free Parmesan alternative. Omit the Parmesan garnish or use a vegan substitute. The rest of the dish remains naturally dairy-free while still delivering vibrant flavor.

→ What other nuts can I use in the pesto if I don't have pine nuts?

Walnuts, almonds, or cashews make excellent substitutes for pine nuts in basil pesto. Toast them lightly before processing for enhanced flavor. The texture will be slightly different but equally delicious.