Pesto Pasta and Grilled Shrimp Stack
Bright and herby pesto meets charred shrimp atop silky pasta in this restaurant-style dish that's quick and easy to prepare, perfect for both weeknight meals and special occasions.
Ingredients
For the Pesto
- 2 cups Fresh basil leaves Choose bright, fragrant leaves with no dark spots.
- 1/4 cup Pine nuts Store refrigerated to avoid rancidity; can substitute with toasted walnuts or almonds.
- 2 cloves Garlic cloves
- 1/2 cup Parmesan cheese Use freshly grated for better melting.
- 1/4 cup Olive oil
- 1 tablespoon Lemon juice Freshly squeezed.
- 1 pinch Salt
- 1 pinch Black pepper
For the Pasta and Shrimp
- 8 ounces Pasta (linguine, fettuccine, or spaghetti)
- 1 pound Shrimp, peeled and deveined Use medium-large shrimp.
- 1 tablespoon Lemon zest
- 1 tablespoon Olive oil for marinating
- Salt and pepper to taste Salt and pepper
- 1/4 teaspoon Red pepper flakes Optional, for garnish.
- 1/4 cup Fresh herbs for garnish Optional.
Instructions
Preparation of Pesto
- Rinse and dry the basil leaves thoroughly. In a food processor, combine basil, pine nuts, garlic, Parmesan, lemon juice, salt, and olive oil. Process until smooth but slightly textured.
- If too thick, add more olive oil or reserved pasta water to loosen it. The pesto should be vibrant green and glossy.
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, stirring occasionally. Reserve a cup of pasta water, then drain.
- Toss the pasta with enough pesto to coat. Use reserved pasta water to create a silky emulsion.
Grilling the Shrimp
- Pat shrimp dry and toss with olive oil, lemon zest, salt, and pepper. Let marinate for 5-10 minutes.
- Preheat grill to high heat and grill shrimp for 2-3 minutes per side until opaque and charred.
Assembling the Stack
- Using a ring mold, layer the pesto-coated pasta in a mound, top with grilled shrimp.
- Garnish with toasted pine nuts, extra pesto, fresh herbs, and serve immediately.
Notes
For optimal freshness, make pesto just before mixing with pasta. Reheat leftovers gently, as shrimp can become rubbery if overcooked.