Pesto Pasta Grilled Shrimp Stack
Tender pesto-coated pasta layered with juicy grilled shrimp creates a fresh, elegant dish combining bright herbs and smoky seafood for special dinners or date nights.
Equipment
- 1 bowl for marinating shrimp
- 1 large pot for boiling pasta
- 1 grill or grill pan for cooking shrimp
- 1 tongs or ring mold for assembling pasta stack
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 pasta linguine, spaghetti, or fusilli
- ¾ cup basil pesto store-bought or homemade
- 2 tablespoons olive oil
- ¼ cup grated Parmesan cheese
- ¼ teaspoon black pepper
- Optional: cherry tomatoes halved
- Optional: extra Parmesan cheese
- Optional: fresh basil leaves
- Optional: lemon wedges
Instructions
- Toss shrimp with olive oil, lemon juice, garlic, salt, pepper, and paprika in a bowl and let marinate for 15–20 minutes.
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
- Reserve ½ cup pasta water, then drain the pasta.
- Return pasta to the pot and toss with pesto, olive oil, Parmesan cheese, and black pepper.
- Add reserved pasta water as needed to create a silky sauce and fold in halved cherry tomatoes if using.
- Preheat grill or grill pan to medium-high heat and grill shrimp for 2–3 minutes per side until pink, opaque, and lightly charred.
- Twirl pesto pasta into a mound using tongs or a ring mold, and arrange grilled shrimp neatly on top.
- Finish with extra Parmesan, fresh basil leaves, and a squeeze of lemon.
- Serve immediately while warm and fresh.
Notes
- Use large or jumbo shrimp for best presentation.
- Swap basil pesto with sun-dried tomato or arugula pesto for variety.
- Add burrata or fresh mozzarella for extra richness.
- Serve alongside garlic bread or a green salad.