Pesto Pasta with Grilled Shrimp Stack
Ingredients:
For the Pesto:
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2 cups fresh basil leaves (packed)
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1/2 cup pine nuts (or walnuts if preferred)
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2/3 cup extra virgin olive oil
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1/2 cup grated Parmesan cheese
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2 garlic cloves
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Salt and pepper to taste
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1 tablespoon lemon juice (optional, for extra freshness)
For the Shrimp:
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12 large shrimp, peeled and deveined
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1 tablespoon olive oil
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1 teaspoon garlic powder
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1 teaspoon paprika
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Salt and pepper to taste
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A pinch of red pepper flakes (optional, for some heat)
For the Pasta:
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1 pound spaghetti (or your preferred pasta)
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Salt (for boiling pasta)
For Garnish:
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Sun-dried tomatoes (optional, for a burst of tanginess)
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Fresh basil leaves
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Extra Parmesan (optional)
Instructions:
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Make the Pesto:
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In a food processor, combine the basil, pine nuts, Parmesan, garlic, salt, and pepper. Pulse until everything is finely chopped.
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With the processor running, slowly pour in the olive oil until the pesto becomes smooth. If it’s too thick, add more olive oil or a splash of water to achieve the desired consistency.
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Taste and adjust seasoning. You can add lemon juice for extra freshness.
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Prepare the Shrimp:
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In a bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, pepper, and red pepper flakes (if using). Let it marinate for about 15 minutes.
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Preheat a grill or grill pan over medium-high heat.
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Grill the shrimp for about 2-3 minutes on each side, until they are pink and opaque. Set aside.
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Cook the Pasta:
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In a large pot of boiling salted water, cook the pasta according to the package instructions until al dente.
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Reserve about 1 cup of pasta water, then drain the pasta.
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Assemble the Dish:
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In a large bowl, toss the pasta with the pesto sauce. If the pasta seems dry, add some of the reserved pasta water a little at a time to make it creamy.
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Plate the pasta, and stack it in a neat tower for a visually stunning effect.
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Top with the grilled shrimp and garnish with sun-dried tomatoes and fresh basil leaves.
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Q&A:
Q: Can I use other nuts in the pesto?
A: Absolutely! While pine nuts are traditional, you can use walnuts, almonds, or cashews if you prefer or have them on hand. Each will give the pesto a slightly different flavor.
Q: What type of pasta should I use?
A: You can use any pasta you like! Spaghetti works well, but fettuccine, linguine, or even penne would also be great choices. Just adjust cooking time based on the pasta type.
Q: Can I make this dish ahead of time?
A: The pesto can be made ahead and stored in the fridge for up to a week or frozen for longer storage. The shrimp are best grilled fresh, but you can prep them and store them in the fridge before grilling.
Q: What can I substitute for the sun-dried tomatoes?
A: If you prefer something else, roasted cherry tomatoes or even fresh diced tomatoes would add a nice touch. You could also skip the tomatoes entirely and just focus on the shrimp and pesto.
Q: Can I make this dish vegetarian?
A: Yes! You can easily skip the shrimp and substitute with grilled vegetables (like zucchini, eggplant, or bell peppers) or even some crispy chickpeas for protein.
Q: How do I store leftovers?
A: Store leftover pasta and shrimp separately in airtight containers. The pasta with pesto can be kept for 2-3 days in the fridge. Reheat gently, adding a little olive oil or water to loosen the pesto.
Enjoy your pesto pasta with grilled shrimp!