Pesto Pasta and Grilled Shrimp (Printable)
Vibrant Italian dish featuring fresh basil pesto pasta topped with tender grilled shrimp and Parmesan.
# What You'll Need:
→ Pasta & Pesto
01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -
09 -
→ Shrimp
10 -
11 -
12 -
13 -
14 -
15 -
16 -
→ Garnish
17 -
18 -
19 -
20 -
# 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 - 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.
# Expert Advice:
01 -
- The restaurant style presentation comes from simple stacking, not complicated techniques, so you look like a pro chef with minimal effort
- Homemade pesto is outrageously better than store bought and takes literally five minutes to make
02 -
- Pesto oxidizes and turns brownish quickly, so make it right before serving or press plastic wrap directly onto the surface to preserve that bright green color
- Overcooking shrimp makes them rubbery and sad, so pull them from heat the second they turn opaque throughout
03 -
- Toast the pine nuts in a dry pan for 2 minutes before making pesto, it deepens their flavor and makes the sauce taste exponentially better
- Pat the shrimp completely dry before seasoning them, otherwise moisture prevents proper searing and you miss out on those gorgeous grill marks