Description
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.
Ingredients
Scale
- 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
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 190mg