Elegant Grilled Shrimp and Pesto Pasta Stack (An Impressive Dinner!)
There are some dishes that just look and taste like a special occasion. They’re elegant, vibrant, and feel like something you’d order at a high-end restaurant on a beautiful spring evening. This Grilled Shrimp and Pesto Pasta Stack is exactly that kind of meal, but I’m going to let you in on a little secret: it’s surprisingly simple to make right in your own kitchen.
Get ready to create a truly stunning and delicious shrimp recipe that looks like it took hours, but comes together in under 40 minutes.
Why This Shrimp and Pesto Pasta is a Must-Make
You are going to be so proud of the beautiful and delicious dish you create with this recipe. Here’s why it’s destined to become a favorite:
- A True Show-Stopping Presentation: The “stacked” plating is incredibly elegant and makes any meal feel like a special occasion, but it’s surprisingly easy to do.
- Packed with Fresh, Vibrant Flavors: The combination of homemade basil pesto, smoky grilled shrimp, and bright lemon is the absolute taste of spring and summer.
- Restaurant-Quality at Home: This is a sophisticated and impressive meal that is completely achievable for a home cook, perfect for impressing guests.
- Quick and Efficient: While the pasta boils, you can make the pesto and grill the shrimp, making this a surprisingly fast meal to assemble.
- A Perfect Balance of Textures: From the tender pasta and juicy shrimp to the creamy pesto and crunchy pine nuts, every bite is a delight.
Recipe Snapshot
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Total Time | 30 minutes |
| Servings | 4 servings |
| Calories | 450 kcal per serving |
| Course | Dinner, Main Course |
| Cuisine | Italian-Inspired, Mediterranean |
| Difficulty/Method | Easy / Grilling |
Your Shopping List for This Elegant Dish
This recipe uses fresh, high-quality ingredients to create its signature vibrant flavor.
→ For the Grilled Shrimp
- 1 lb. large shrimp, peeled and deveined → The star of the show.
- 1 tbsp olive oil → To help them grill perfectly.
- 1 clove garlic, minced → For a savory kick.
- Zest of 1 lemon → For a bright, aromatic flavor.
- Salt and black pepper → To taste.
→ For the Fresh Basil Pesto
- 2 cups fresh basil leaves, packed → The heart of our vibrant green sauce.
- 1/3 cup pine nuts, toasted → Toasting them brings out their nutty flavor.
- 2 cloves garlic, peeled
- Juice of 1 lemon (about 2 tbsp) → For brightness and to keep the pesto green.
- 1/2 cup extra virgin olive oil → Use a good quality one for the best taste.
→ For the Pasta
- 12 oz. linguine or fettuccine → Long pasta works beautifully for creating the stack.
Let’s Get Cooking! Your Step-by-Step Guide
This elegant meal comes together through simple multitasking. Let’s build this beautiful dish!
Part 1: The Vibrant Basil Pesto
- Toast the Pine Nuts: In a small, dry skillet over medium heat, toast the pine nuts for 2-3 minutes, tossing frequently, until they are fragrant and lightly golden. Watch them carefully as they can burn quickly!
- Blend the Pesto: In a food processor or blender, combine the toasted pine nuts, fresh basil, garlic, Parmesan cheese, and lemon juice. Pulse a few times to chop everything up. Then, with the processor running on low, slowly stream in the olive oil until the pesto is smooth and emulsified. Season with salt and pepper to taste.
Part 2: Cook the Pasta and Grill the Shrimp
- Cook the Pasta: Bring a large pot of heavily salted water to a boil. Add the linguine and cook until al dente according to package directions. Before draining, reserve about 1 cup of the starchy pasta water.
- Marinate and Grill the Shrimp: While the pasta is cooking, toss the peeled and deveined shrimp in a bowl with 1 tablespoon of olive oil, the minced garlic, lemon zest, salt, and pepper. Thread them onto skewers if you like. Heat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes per side, until they are pink, opaque, and have beautiful char marks.
Part 3: Assemble the Stack and Serve
- Toss the Pasta: In a large bowl, toss the hot, drained pasta with about half of the fresh pesto, adding a few tablespoons of the reserved pasta water to help create a creamy, luscious sauce that coats every strand.
- Create the Stack: To plate, you can use a stacking ring (about 4 inches wide) or simply create a neat, freeform pile. Place the mold in the center of a plate. Use tongs to twirl a portion of the pesto pasta and place it inside the mold, pressing down gently.
- Finish and Garnish: Arrange several of the grilled shrimp on top of the pasta. Carefully lift the mold off. Drizzle with a little extra pesto, sprinkle with a few toasted pine nuts, and garnish with fresh herbs. Serve immediately with lemon wedges on the side.
Grilled Shrimp and Pesto Pasta Stack
Ingredients
Equipment
Method
- Prepare the pesto: In a food processor, combine toasted pine nuts, basil, garlic, Parmesan cheese, and lemon juice. Pulse to combine. With the processor running, slowly stream in the olive oil until smooth. Season with salt and pepper.
- Cook the pasta: In a large pot of boiling salted water, cook pasta until al dente. Reserve about 1 cup of pasta water before draining.
- Grill the shrimp: While pasta cooks, toss shrimp with olive oil, minced garlic, lemon zest, salt, and pepper. Grill on a hot grill or grill pan for 2-3 minutes per side, until pink and lightly charred.
- Combine: In a large bowl, toss the hot pasta with about half of the pesto, adding reserved pasta water a few tablespoons at a time to create a creamy sauce.
- Assemble the stack: Using a stacking ring or freeform, place a neat pile of pesto pasta in the center of a plate. Arrange several grilled shrimp on top.
- Garnish with extra toasted pine nuts, a drizzle of pesto, and fresh herbs if desired. Serve immediately with lemon wedges.
Notes
WiseRecipes’ Top Tips for a Perfect Pasta Stack
These simple pointers will help you nail this impressive dish every time.
- Toast Your Pine Nuts. This is a small step with a huge flavor payoff. Toasting the pine nuts before blending them into the pesto awakens their oils and gives the sauce a much deeper, nuttier, more complex flavor.
- Don’t Overcook the Shrimp. The golden rule of seafood! Shrimp cook in a matter of minutes. As soon as they turn pink and opaque, they are done. Pull them from the grill immediately to ensure they are juicy and tender, not tough.
- The Magic of Pasta Water. Never dump all your pasta water! That starchy, salty water is the key to a perfect pesto sauce. It helps emulsify the oil and cheese, creating a creamy sauce that clings to the pasta instead of separating.
- Grate Your Own Parmesan. For the smoothest, most flavorful pesto, always buy a wedge of Parmesan cheese and grate it yourself. The pre-shredded kind has anti-caking agents that can give your pesto a gritty texture.
- No Stacking Ring? No Problem! Don’t be intimidated by the “stack.” If you don’t have a mold, simply use tongs to create a tall, neat nest of the pesto pasta in the center of the plate and arrange the shrimp beautifully on top. It will look just as rustic and delicious.
Keep It Fresh! Storing Your Leftovers
For the best results, it’s ideal to store the components of this dish separately.
- Refrigerator: Store the leftover pesto, cooked pasta, and grilled shrimp in separate airtight containers in the fridge for up to 3 days. To keep the pesto extra green, press a piece of plastic wrap directly onto its surface.
- Reheating: Gently reheat the pasta and shrimp separately before tossing them together. You may need to add a splash of water to the pasta to loosen up the pesto.
FAQs: Your Shrimp and Pesto Questions
Can I use store-bought pesto?
You can in a pinch, but for a dish this simple, the flavor of homemade pesto is truly superior and worth the extra five minutes. If you do use store-bought, look for a high-quality, refrigerated brand for the best flavor and color.
What if I don’t have a grill or grill pan?
No problem! You can get a beautiful sear on the shrimp in a hot cast-iron or stainless steel skillet. Heat the skillet over medium-high heat with a little oil and cook the shrimp for 1-2 minutes per side until pink and cooked through.
Can I make the pesto ahead of time?
Yes, absolutely! The pesto can be made up to 3 days in advance. Store it in an airtight container in the refrigerator with a thin layer of olive oil or a piece of plastic wrap pressed directly on the surface to prevent it from browning.
What other types of pasta work well?
While long pastas like linguine or fettuccine are great for twirling into a stack, this dish is also delicious with short pasta shapes that have nooks and crannies to catch the pesto, like fusilli, rotini, or orecchiette.
Final Thoughts: A Plate of Edible Art
There is such a rewarding feeling in creating a meal that is a true feast for the eyes as well as the palate. This Grilled Shrimp and Pesto Pasta Stack is the perfect way to bring a touch of elegance to your dinner table. It’s a celebration of fresh ingredients, bold flavors, and beautiful presentation, proving that a show-stopping meal can be both simple and incredibly delicious. Enjoy!
