Pesto Pasta and Grilled Shrimp

The smell of basil hitting my food processor still takes me back to my tiny apartment kitchen, where I first attempted making pesto from scratch because I'd forgotten to buy jarred sauce. I ended up making enough for six people, which my roommates happily devoured while standing around the stove. That accidental discovery taught me that fresh pesto transforms anything it touches into something worth savoring. Now, this shrimp and pasta combination is my go-to when I want to make dinner feel like an occasion without the fuss of actually hosting one.

Last summer I made this for my parents on their anniversary, and my dad actually stopped talking mid sentence when he took his first bite. The combination of smoky grilled shrimp against the bright, herbaceous pesto creates that perfect contrast restaurants always nail. My mom asked for the recipe before she even finished her plate, which is basically the highest compliment she can pay.

Ingredients

• Linguine or spaghetti: The thin strands catch the pesto beautifully, and the slight bite of al dente pasta holds up against the tender shrimp
• Fresh basil: Dont even think about dried basil here, the vibrant color and peppery sweet flavor of fresh leaves is what makes pesto sing
• Pine nuts: These add a buttery richness and subtle crunch, though walnuts work in a pinch if pine nuts feel too precious
• Extra virgin olive oil: This carries all the flavors and creates that silky mouthfeel that coats every strand of pasta
• Large raw shrimp: Peeling and deveining yourself saves money, but buy them prepped if that standing between you and actually making dinner
• Smoked paprika: The subtle smokiness elevates the grilled shrimp and echoes the char from the grill pan

Instructions

Cook the pasta to perfect al dente:

Boil salted water and cook pasta until it still has a slight bite, then reserve that starchy cooking water before draining it's liquid gold for loosening the pesto later

Whip up the freshest pesto:

Pulse basil, nuts, garlic, and lemon zest until finely chopped, then drizzle in olive oil while the motor runs to emulsify everything into a vibrant green sauce

Season the shrimp:

Toss the shrimp with olive oil, smoked paprika, garlic powder, salt, pepper, and lemon juice, letting them marinate briefly while you heat the grill pan

Grill to perfection:

Get your grill or grill pan ripping hot over medium high heat, then cook shrimp just 2 to 3 minutes per side until they turn opaque and pick up gorgeous char marks

Bring it all together:

Toss the hot pasta with the pesto, adding splashes of that reserved pasta water until the sauce coats each strand in a silky, glossy finish

Plate like they do at restaurants:

Twirl a neat mound of pesto pasta onto each plate, arrange those gorgeous grilled shrimp on top, then finish with a drizzle of olive oil, extra Parmesan, and fresh basil

Save

This dish has become my answer to those nights when someone asks what's for dinner and I want to say something impressive but actually have energy to make. Something about the combination of smoky, bright, and savory flavors makes people slow down and actually pay attention to what they're eating.

Making Pesto Like a Nonna

My Italian neighbor showed me that pesto should never be smooth like store bought versions, it needs texture and tiny bits of basil throughout. I learned to pulse instead of puree, keeping some integrity to the ingredients so each bite feels fresh and alive. The lemon zest might seem optional, but it's the secret that cuts through all that rich olive oil and cheese, making every forkful feel balanced rather than heavy.

Grilling Without the Fuss

Even without an outdoor grill, a cast iron grill pan creates those restaurant worthy char marks and adds that essential smoky depth to the shrimp. I used to be intimidated by grilling anything, but shrimp are basically foolproof because they cook so quickly. The key is getting the pan properly hot before adding them, otherwise they steam instead of sear and miss out on that gorgeous caramelized flavor.

Timing Everything Perfectly

The dance of getting pasta, pesto, and shrimp all ready at the same time used to stress me out until I figured out a simple rhythm. Start the water first, make the pesto while it heats, grill the shrimp while the pasta boils, and toss everything together in that final window when everything wants to be hot. When the timing clicks, it feels like conducting a kitchen symphony instead of frantically running between burners.

• Set out all your ingredients before you start cooking so you are not scrambling for things with wet hands
• Keep the pasta water until you have finished plating, you might need more than you think
• Warm your plates in the oven for 5 minutes so everything stays piping hot

Save

There is something deeply satisfying about serving a dish that looks like it came from a restaurant kitchen but only took forty minutes and actually used ingredients I already had in my pantry.

Recipe FAQs

→ Can I make the pesto ahead of time?

Yes, fresh basil pesto can be prepared up to 3 days in advance. Store in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent browning.

→ What type of pasta works best?

Linguine or spaghetti are ideal for pesto as their shape holds the sauce beautifully. However, penne, fusilli, or farfalle also work well if you prefer shorter pasta shapes.

→ Can I use frozen shrimp instead of fresh?

Absolutely. Thaw frozen shrimp completely in the refrigerator before grilling. Pat them dry thoroughly with paper towels to ensure proper searing and prevent steaming.

→ How do I prevent the shrimp from becoming rubbery?

Cook shrimp just until opaque and lightly charred, about 2-3 minutes per side. Overcooking is the main cause of rubbery texture. Remove from heat immediately once they turn pink throughout.

→ What can I substitute for pine nuts?

Walnuts, almonds, or cashews make excellent alternatives to pine nuts in pesto. Toast them lightly before processing for the best flavor. Each brings a slightly different character to the sauce.

→ Is this dish freezer-friendly?

The pesto and grilled shrimp freeze well separately. However, assembled pasta dishes don't freeze ideally as pasta texture changes. Store components separately and reheat individually when ready to serve.