Pesto Pasta Grilled Shrimp Stack
Tender linguine tossed in vibrant basil pesto layered with juicy grilled shrimp, garnished with Parmesan and fresh herbs for an elegant, flavorful dish ideal for special dinners or date nights.
Equipment
- 1 large pot for boiling pasta
- 1 bowl for marinating shrimp
- 1 grill or grill pan preheated to medium-high heat
- 1 tongs or ring mold for stacking pasta
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 12 oz linguine spaghetti, or fusilli pasta
- ¾ cup basil pesto
- 2 tablespoons olive oil
- ¼ cup grated Parmesan cheese
- ¼ teaspoon black pepper
- Optional: cherry tomatoes halved
- Optional garnish: extra Parmesan cheese
- Optional garnish: fresh basil leaves
- Optional garnish: lemon wedges
Instructions
- Toss shrimp with olive oil, lemon juice, garlic, salt, pepper, and paprika in a bowl and marinate for 15 to 20 minutes.
- Bring a large pot of salted water to a boil and cook the pasta until al dente following package instructions.
- Reserve half a cup of pasta water, then drain the pasta.
- Return pasta to the pot and mix with basil pesto, olive oil, Parmesan cheese, and black pepper.
- Add reserved pasta water as needed to achieve a silky sauce and fold in cherry tomatoes if desired.
- Preheat grill or grill pan to medium-high heat and grill shrimp for 2 to 3 minutes on each side until pink and lightly charred.
- Twirl pesto pasta into a mound using tongs or a ring mold on serving plates.
- Top pasta with grilled shrimp arranged neatly and garnish with extra Parmesan, fresh basil leaves, and a lemon wedge.
- Serve immediately while warm and fresh.
Notes
- Use large or jumbo shrimp for better presentation in stacks.
- Try sun-dried tomato or arugula pesto to vary flavors.
- Add burrata or fresh mozzarella for extra richness.
- Pair with garlic bread or a crisp green salad for a complete meal.