What happens when smoky, juicy grilled shrimp meets the herbaceous magic of fresh basil pesto? You get this irresistible grilled shrimp pesto pasta — a quick and elegant meal that tastes like summer in every bite. Pesto pasta is already a favorite in many households, but the addition of grilled shrimp introduces a luxurious, protein-packed upgrade. With only a handful of ingredients and a 30-minute cook time, this vibrant green dish is the answer to weeknight cravings and weekend entertaining alike. Let’s bring that restaurant-style flavor to your plate without the fuss.
Ingredients
- 8 oz spaghetti or linguine
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil (for grilling)
- Salt and black pepper, to taste
- 1 cup fresh basil pesto (homemade or store-bought)
- 2 tbsp grated Parmesan cheese
- 1 tbsp lemon juice
- Fresh basil leaves (for garnish)
- Optional: Red pepper flakes for heat
Step-by-Step Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil and cook spaghetti or linguine according to package instructions until al dente.
- Drain, reserving 1/2 cup of pasta water. Set aside.
Step 2: Season and Grill the Shrimp
- Preheat a grill pan or outdoor grill over medium-high heat.
- Toss shrimp with olive oil, salt, black pepper, and red pepper flakes if using.
- Grill shrimp 2–3 minutes per side until pink and slightly charred. Remove and set aside.
Step 3: Toss Pasta with Pesto
- In a large mixing bowl, toss hot cooked pasta with pesto, lemon juice, and Parmesan cheese.
- Add reserved pasta water a little at a time to loosen the sauce if needed.
Step 4: Assemble and Serve
- Plate the pasta and top generously with grilled shrimp.
- Garnish with fresh basil leaves and a sprinkle of extra Parmesan if desired.
Variations
- Use zucchini noodles or chickpea pasta for a low-carb option.
- Add cherry tomatoes or roasted red peppers for color and sweetness.
- Substitute shrimp with grilled chicken or scallops.
- Stir in a spoonful of ricotta or mascarpone for extra creaminess.
Cooking Note
- Use high-quality basil pesto for the best flavor—homemade is ideal but store-bought works in a pinch.
- Don’t overcook the shrimp—remove them from heat as soon as they turn pink and firm.
- Lightly oil the grill to prevent sticking and promote beautiful sear marks.
Serving Suggestions
Serve this grilled shrimp pesto pasta with a crisp white wine like Sauvignon Blanc or Pinot Grigio. Pair it with garlic bread or a light arugula salad dressed with lemon vinaigrette. It also shines as a picnic or patio dinner thanks to its vibrant appearance and fresh flavor.
Storing Tips for the Recipe
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of olive oil or water to loosen the pesto sauce. Grilled shrimp are best eaten fresh but can be reheated quickly on a low flame to avoid drying out.
Timing
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Nutritional Information (Per Serving)
Calories: 480
Protein: 30g
Sodium: 570mg
Healthier Alternatives for the Recipe
Swap spaghetti for whole wheat or lentil-based pasta for more fiber and protein. Use a light pesto made with less oil or try spinach-based pesto for added nutrients. Grilling with minimal oil reduces overall fat while still adding great flavor.
Common Mistakes to Avoid
- Overcooking shrimp – they become tough and rubbery. Watch closely on the grill.
- Using too much pesto – a little goes a long way. Start small and add more as needed.
- Skipping lemon juice – it brightens the dish and balances the richness of pesto.
- Forgetting pasta water – it helps emulsify and stretch the sauce perfectly.
Conclusion
This grilled shrimp pesto pasta is fresh, flavorful, and fabulously simple. It’s perfect for warm-weather dinners, fast weekday meals, or anytime you want to impress without stress. With vibrant basil, smoky shrimp, and twirls of perfectly sauced pasta, it’s a guaranteed hit. Try it, share it, and savor the freshness!
Frequently Asked Questions (FAQs)
Q1: Can I use frozen shrimp?
A: Yes, just thaw completely and pat dry before grilling.
Q2: What’s the best pesto to use?
A: Homemade basil pesto is best, but refrigerated store-bought options are great for convenience.
Q3: Can I make this recipe dairy-free?
A: Absolutely — just skip the Parmesan or use a dairy-free alternative.
Q4: What’s a good vegetarian substitute for shrimp?
A: Grilled tofu or portobello mushrooms work great as hearty plant-based alternatives.
grilled shrimp pesto pasta
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Grilled Shrimp Pesto Pasta is a vibrant and flavorful dish that combines smoky grilled shrimp with a rich, garlicky basil pesto tossed over perfectly cooked pasta.
Ingredients
8 oz spaghetti or linguine
1 lb large shrimp, peeled and deveined
2 tbsp olive oil (for grilling)
Salt and black pepper, to taste
1 cup fresh basil pesto (homemade or store-bought)
2 tbsp grated Parmesan cheese
1 tbsp lemon juice
Fresh basil leaves (for garnish)
Optional: Red pepper flakes for heat
Instructions
1. Preheat grill or grill pan to medium-high heat.
2. Toss shrimp with olive oil, salt, and black pepper.
3. Grill shrimp for 2–3 minutes per side, or until opaque and slightly charred. Set aside.
4. Cook pasta according to package instructions. Drain and reserve 1/4 cup pasta water.
5. In a large bowl, toss pasta with basil pesto and a splash of pasta water to loosen sauce.
6. Add grilled shrimp, lemon juice, and Parmesan. Toss gently.
7. Season with red pepper flakes if desired.
8. Garnish with fresh basil and serve warm.
Notes
Use quality olive oil and fresh basil for the most flavorful pesto.
You can substitute grilled chicken or scallops for the shrimp.
For a creamier texture, add a spoonful of mascarpone or cream cheese to the pesto.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 2g
- Sodium: 530mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 180mg