Pesto Pasta Grilled Shrimp Stack (Printer-friendly)
Grilled shrimp stacked over pesto-coated pasta for an elegant, restaurant-style dinner.
# 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 for a silky sauce consistency.
06 - Twirl a serving of pesto pasta onto each plate, stacking it neatly. Top with grilled shrimp, drizzle with olive oil, and sprinkle with Parmesan and fresh basil.
07 - Serve immediately with lemon wedges on the side for squeezing over the shrimp.
# Expert Tips:
01 -
- The combination of smoky grilled shrimp and bright fresh pesto creates layers of flavor that feel indulgent but come together in under 40 minutes
- This is the kind of dinner that makes regular Tuesday nights feel like a special occasion without requiring professional cooking skills
02 -
- Overcooking the shrimp makes them rubbery and sad, so watch them closely and pull them off the heat the moment they turn pink throughout
- That reserved pasta water is absolutely crucial for achieving a restaurant quality sauce that clings to every strand of pasta
03 -
- If your basil looks slightly wilted, give the leaves an ice water bath for 10 minutes before making the pesto to perk them right back up
- A drizzle of high quality olive oil right before serving adds a luxurious finish and glossy shine to the final dish