Pesto Pasta Grilled Shrimp Stack (Printable Version)
Al dente pasta tossed in fresh basil pesto, layered with perfectly grilled shrimp and finished with olive oil and Parmesan.
# Ingredient List:
→ 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
# Step-by-Step Instructions:
01 - Bring a large pot of salted water to a boil. Cook 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. Drizzle with olive oil and sprinkle with Parmesan and fresh basil.
07 - Serve immediately with lemon wedges on the side.
# Tips from hearthlykitchen:
01 -
- The combination of smoky grilled shrimp and fresh basil pesto creates layers of flavor that feel restaurant quality
- Everything comes together in under 40 minutes but tastes like you spent all day cooking
- The dish looks beautiful plated with that towering presentation, perfect for dinner dates
02 -
- That reserved pasta water is liquid gold, do not skip it or your pesto might turn into a clumpy mess
- Overcooking the shrimp makes them rubbery and sad, pull them the second they turn opaque throughout
- Pesto darkens quickly, toss it with pasta right after making for that gorgeous bright green color
03 -
- Cold pesto can seize up when it hits hot pasta, let it sit at room temperature while you cook everything else
- If your shrimp are different sizes, separate them by size and grill in batches so none overcook