Description
Indulge in the delightful combination of tender grilled shrimp stacked on a bed of silky basil pesto pasta. This dish offers a perfect balance of fresh herbal flavors, savory garlic warmth, and zesty citrus notes.
Ingredients
Units
Scale
For the Pasta
- 12 oz (340 g) pasta (fettuccine, linguine, or spaghetti)
- 3/4 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt for pasta water
For the Grilled Shrimp
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Juice of 1/2 lemon
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Optional Garnish
- Fresh basil leaves
- Extra Parmesan shavings
- Lemon zest
Instructions
- Cook the Pasta: Cook pasta in salted boiling water according to package instructions. Reserve ¼ cup pasta water, then drain.
- Toss with Pesto: Toss hot pasta with pesto, olive oil, Parmesan, and a splash of reserved pasta water until glossy and well coated.
- Prepare Grilled Shrimp: In a bowl, mix shrimp with olive oil, garlic, lemon juice, salt, pepper, and red pepper flakes.
- Grill the Shrimp: Grill shrimp over medium-high heat for 2–3 minutes per side until pink and lightly charred.
- Assemble the Stack: Twirl pesto pasta into a neat mound using tongs and place in the center of each plate. Arrange grilled shrimp on top of the pasta mound.
- Garnish and Serve: Garnish with fresh basil, extra Parmesan, and lemon zest. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 2g
- Sodium: 1080mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 315mg
