Pesto Pasta and Grilled Shrimp Stack

A Pesto Pasta and Grilled Shrimp Stack is a vibrant and flavorful dish that combines the freshness of basil pesto with the smoky char of grilled shrimp and perfectly cooked pasta. While the “stack” implies a specific presentation, the core elements are the delicious pasta and shrimp.

Here’s a recipe that focuses on those key components, with notes on how to achieve a “stack” presentation:

Pesto Pasta and Grilled Shrimp Stack

Yields: 4 servings Prep time: 20-30 minutes (if using store-bought pesto; longer if making homemade) Cook time: 15-20 minutes

Ingredients:

For the Grilled Shrimp:

  • 1 lb large shrimp (16-20 count), peeled and deveined, tails on or off
  • 1-2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder (optional)
  • Optional: a pinch of red pepper flakes for heat, or a squeeze of lemon juice

For the Pesto Pasta:

  • 12-16 oz pasta (such as fettuccine, spaghetti, linguine, orecchiette, or penne)
  • 1 cup basil pesto (homemade or good quality store-bought)
  • 1/4 – 1/2 cup reserved pasta water
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper to taste

For Garnish/Stacking (Optional):

  • Fresh cherry tomatoes, halved or quartered
  • Fresh basil leaves
  • Lemon wedges
  • Extra Parmesan cheese
  • Fresh mozzarella balls (bocconcini), halved

Equipment:

  • Grill or grill pan
  • Large pot for boiling pasta
  • Large skillet or mixing bowl
  • Skewers (if grilling shrimp on skewers)

Instructions:

  1. Prepare the Shrimp:
    • If using skewers, soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.
    • In a bowl, toss the peeled and deveined shrimp with olive oil, salt, black pepper, and garlic powder (if using). If using skewers, thread 4-5 shrimp onto each skewer.
    • Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates.
  2. Cook the Pasta:
    • Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (firm to the bite).
    • Before draining the pasta, reserve 1/2 cup of the starchy pasta water. This water is key for creating a silky sauce. Drain the rest of the pasta and set aside.
  3. Grill the Shrimp:
    • Place the shrimp skewers (or individual shrimp) on the preheated grill.
    • Grill for 2-3 minutes per side, or until the shrimp turn pink and opaque and have a nice char. Be careful not to overcook them, as they can become rubbery.
    • Remove the grilled shrimp from the grill and set aside. If using skewers, you can remove them or keep them on for presentation.
  4. Assemble the Pesto Pasta:
    • In the large skillet or mixing bowl that held the drained pasta (or a clean large bowl), add the cooked pasta.
    • Add the basil pesto and 1/4 cup of the reserved pasta water. Toss well to coat the pasta evenly.
    • Add the grated Parmesan cheese and a generous grind of black pepper. Toss again.
    • If the sauce seems too thick or dry, add more reserved pasta water, 1 tablespoon at a time, until you reach your desired consistency. Taste and adjust seasoning with salt and pepper as needed.
  5. Assemble the Stack (Optional Presentation):
    • For a “stack” presentation, you’ll want to build individual portions.
    • Method 1 (Ring Mold/Tall Cutter): Place a round or square food-safe ring mold or tall cookie cutter in the center of a serving plate. Fill it with a portion of the pesto pasta, gently pressing it down. Carefully remove the mold.
    • Method 2 (Tongs/Twirl): Use tongs to twirl a portion of pasta and neatly place it in a mound on the plate.
    • Arrange the grilled shrimp around or on top of the pasta stack.
    • Garnish with halved cherry tomatoes, fresh basil leaves, and a lemon wedge. You can also add some fresh mozzarella for a Caprese-like touch.
  6. Serve:
    • Serve immediately, with extra Parmesan cheese on the side for sprinkling.

Tips and Variations:

  • Homemade Pesto: Making your own pesto is easy and yields incredible flavor. Classic pesto uses fresh basil, pine nuts, garlic, Parmesan, and olive oil.
  • Add Veggies: Before adding the pasta to the pesto, you can quickly sauté some cherry tomatoes, asparagus, or spinach in the same pan for extra color and nutrition.
  • Marinate Shrimp: For even more flavor, marinate the shrimp in a tablespoon of pesto for 10-15 minutes before grilling.
  • Other Proteins: While shrimp is excellent, this recipe also works well with grilled chicken, scallops, or even white fish.
  • Creamy Pesto: For a creamier sauce, whisk in a tablespoon or two of heavy cream or a dollop of mascarpone cheese with the pesto and pasta water.
  • Sun-Dried Tomatoes: Chop up some oil-packed sun-dried tomatoes and toss them with the pasta for a burst of concentrated tomato flavor.

Enjoy your delicious Pesto Pasta and Grilled Shrimp Stack!

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