Pesto Pasta and Grilled Shrimp Stack
A vibrant and elegant dish featuring layers of tender pesto-coated pasta stacked with smoky, juicy grilled shrimp. Perfect for weeknight dinners or special occasions, this recipe combines fresh herbs, bold flavors, and beautiful presentation to impress any crowd.
Equipment
- Grill or grill pan
- Large pot for boiling pasta
- Mixing bowls
- Tongs and skewers
- Food processor or blender (for homemade pesto)
- Stacking ring or mold (optional for plating)
Ingredients
- Shrimp, peeled and deveined
- Pasta (linguine, fettuccine, or spaghetti)
- Fresh basil leaves
- Pine nuts
- Parmesan cheese
- Garlic cloves
- Olive oil
- Lemon juice and zest
- Salt and pepper
- Optional: red pepper flakes, fresh herbs for garnish
Instructions
- Prepare the pesto: Blend basil, pine nuts, garlic, Parmesan, lemon juice, salt, and olive oil until smooth.
- Cook the pasta: Boil pasta until al dente, drain, and toss with pesto. Reserve some pasta water.
- Grill the shrimp: Marinate shrimp briefly with olive oil, garlic, lemon zest, salt, and pepper. Grill 2-3 minutes per side until opaque and slightly charred.
- Assemble the stack: Using a mold or freeform, layer pesto pasta and grilled shrimp, finishing with shrimp on top. Garnish with pine nuts, extra pesto, and fresh herbs.
- Serve immediately with lemon wedges and optional side dishes.
Notes
- For best results, use fresh basil and high-quality Parmesan in your pesto.
- Avoid overcooking shrimp to maintain juiciness and tenderness.
- Reserve pasta water to adjust pesto consistency if needed.
- The stacking ring is optional but helps create a neat presentation.
- Leftovers are best stored separately and reheated gently.