Pesto Pasta Grilled Shrimp (Printable)
Linguine coated in vibrant basil pesto and crowned with perfectly seasoned grilled shrimp for a restaurant-worthy Italian dinner.
# What You Need:
→ 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
# How To Cook:
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. 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 for easier grilling.
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 consistency.
06 - To assemble, twirl a serving of pesto pasta onto each plate, stacking it neatly. Top with grilled shrimp, removing 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 Tips:
01 -
- The combination of smoky grilled shrimp and fresh basil pesto creates layers of flavor that feel like something from a fine Italian restaurant
- Everything comes together in under 40 minutes, making it perfect for those nights when you want something special without the fuss
02 -
- Never grill shrimp with the marinade still clinging to them, or the sugar will burn and turn bitter before the shrimp cook through
- Pesto oxidizes and turns brown quickly, so press plastic wrap directly onto the surface if you need to make it ahead
03 -
- Toast your pine nuts in a dry skillet for 2 minutes before making the pesto to unlock their natural oils and deepen their flavor
- Let the grilled shrimp rest for just 1 minute off the heat so they retain their juices when you bite into them