Pesto Pasta Grilled Shrimp

The aroma of basil hitting the hot grill pan still takes me back to my tiny apartment kitchen, where I first attempted this pesto pasta creation on a Tuesday night just to impress myself.

I served this to my sister last summer, and she literally stopped midconversation to ask what restaurant I ordered it from, which might be the best compliment I have ever received.

Ingredients

• Linguine or spaghetti (350 g): Long pasta strands catch the pesto beautifully and twirl perfectly for that restaurant style presentation
• Fresh basil leaves (1 cup packed): The heart of this dish, so pick leaves that are vibrant and fragrant, avoiding any that look wilted or dark
• Pine nuts (2 tbsp): Toast them lightly in a dry pan for 2 minutes before adding to the pesto for a deeper, nuttier flavor
• Garlic cloves (2): Fresh garlic makes all the difference here, so skip the pre minced stuff
• Extra virgin olive oil (1/3 cup): Use your best olive oil since its flavor shines through in the pesto
• Freshly grated Parmesan (1/2 cup plus 2 tbsp): Grate it yourself from a wedge for the best melting texture and flavor
• Kosher salt (1/2 tsp plus 1/2 tsp): I prefer kosher salt for its clean flavor and easy pinchability
• Freshly ground black pepper (1/4 tsp plus 1/4 tsp): Freshly cracked pepper has a brightness that pre ground lacks
• Lemon zest and juice: The zest brightens the pesto while the juice adds a nice acid to the shrimp marinade
• Large raw shrimp (500 g): Look for shrimp that are translucent and smell like the ocean, not ammonia
• Smoked paprika (1/2 tsp): This adds a subtle smokiness that bridges the gap between the pesto and the grill
• Garlic powder (1/2 tsp): Unlike fresh garlic, garlic powder holds up to high heat on the grill without burning

Instructions

Cook the pasta to perfection:

Bring a large pot of generously salted water to a rolling boil and cook the pasta until it still has a slight bite to it, then scoop out 1/2 cup of the starchy cooking water before draining.

Whip up the freshest pesto:

Pulse the basil, pine nuts, garlic, and lemon zest until finely chopped, then drizzle in the olive oil while the motor runs until emulsified and smooth.

Season the pesto:

Add the Parmesan, salt, and pepper, then give it a few more pulses to combine everything and taste to adjust the seasonings.

Prep the shrimp:

Toss the shrimp with olive oil, smoked paprika, garlic powder, salt, pepper, and lemon juice until evenly coated.

Grill to smoky perfection:

Get your grill or grill pan screaming hot over medium high heat and cook the shrimp for 2 to 3 minutes per side until they turn pink and pick up beautiful 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 glossy, silky layer.

Plate like a pro:

Twirl a generous portion of pasta onto each plate, stack the grilled shrimp on top, and finish with a drizzle of olive oil, Parmesan, and fresh basil.

Save

This recipe became my go to for dinner parties because it looks impressive but actually gives me plenty of time to sit with guests while the shrimp grill.

Making Pesto Ahead

You can make the pesto up to three days in advance and store it in an airtight container in the refrigerator, but press a piece of plastic wrap directly onto the surface to prevent oxidation.

Grilling Without the Grill

A cast iron skillet or heavy bottomed pan works beautifully for the shrimp if you do not have access to a grill, and you can even get lovely char marks by pressing the shrimp firmly into the hot pan.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the richness of the pesto while complementing the sweet shrimp, and a simple arugula salad with lemon vinaigrette on the side adds a nice peppery contrast.

• Grill some extra vegetables alongside the shrimp for a complete meal
• Keep some extra pasta water handy in case the pesto gets too thick
• Serve with plenty of napkins because peeling grilled shrimp can get messy

Save

There is something deeply satisfying about a meal that looks this elegant but comes together this easily.

Your Questions Answered

→ Can I make the pesto ahead of time?

Yes, prepare the pesto up to 3 days in advance and store in an airtight container in the refrigerator. Press plastic wrap directly onto the surface to prevent oxidation.

→ What's the best way to reheat leftovers?

Gently reheat the pasta in a skillet over low heat, adding a splash of pasta water or olive oil to revive the sauce. Avoid microwaving as it can dry out the pesto.

→ Can I use frozen shrimp instead of fresh?

Absolutely. Thaw frozen shrimp overnight in the refrigerator or under cold running water. Pat them completely dry before seasoning and grilling for best results.

→ What pasta shapes work best with this dish?

Linguine and spaghetti are traditional choices, but fusilli, penne, or farfalle also work beautifully. The key is selecting pasta that holds the pesto sauce well.

→ How do I prevent the pesto from turning brown?

Blanch basil leaves briefly in boiling water, then immediately plunge into ice water before processing. This preserves the vibrant green color and fresh flavor.

→ Can I grill the shrimp indoors?

Yes, use a grill pan or cast-iron skillet over medium-high heat. The key is getting a nice char while cooking until opaque, about 2-3 minutes per side.