Description
A vibrant and flavorful dish featuring creamy pesto-coated pasta layered with grilled shrimp, perfect for any occasion.
Ingredients
Scale
- 1 lb large shrimp (peeled and deveined)
- 8 oz linguine or fettuccine pasta
- 2 cups fresh basil leaves
- 1/4 cup pine nuts
- 1/2 cup freshly grated Parmesan cheese
- 2 garlic cloves
- 1/2 cup olive oil
- 1 lemon (juice and zest)
- Salt and pepper to taste
- Optional: red pepper flakes, fresh herbs for garnish
Instructions
- Prepare the pesto: In a blender, combine basil, pine nuts, garlic, Parmesan, lemon juice, salt, and olive oil; blend until smooth.
- Cook the pasta: Boil well-salted water in a large pot and cook pasta until al dente; reserve a cup of pasta water before draining.
- Toss the pasta with pesto in the same pot, adding reserved water if needed for consistency.
- Grill the shrimp: Marinate the shrimp with olive oil, garlic, lemon zest, salt, and pepper; grill over medium-high heat for 2-3 minutes per side.
- Assemble the stack: Layer pesto pasta and grilled shrimp using a cooking ring; garnish with pine nuts and herbs.
- Serve with lemon wedges and enjoy your culinary masterpiece!
Notes
You can prepare the pesto in advance. Avoid overcooking the shrimp to maintain their tender texture.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 180mg