Grilled Pesto Shrimp with Pasta
Savor the vibrant flavors of summer with this Grilled Pesto Shrimp with Pasta recipe, a quick and satisfying meal that effortlessly combines smoky, marinated shrimp with tender pasta coated in a luscious basil pesto sauce. Perfectly grilled shrimp—seasoned with zesty lemon juice, olive oil, and fresh pesto—are beautifully paired with al dente pasta, sweet cherry tomatoes, and a generous sprinkle of Parmesan cheese. This versatile dish can be prepared with homemade or store-bought pesto, making it as convenient as it is delicious. Garnish with fresh basil leaves for a fragrant finishing touch, and enjoy a restaurant-quality dinner in just 35 minutes. Whether you’re hosting a backyard barbecue or craving a cozy weeknight dinner, this recipe is sure to impress!
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Recipe Information
Ingredients
- 1 pound Raw shrimp, peeled and deveined
- 1 cup Basil pesto (homemade or store-bought)
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 12 ounces Pasta (angel hair, spaghetti, or linguine)
- 0.5 cup Parmesan cheese, grated
- 1 cup Cherry tomatoes, halved
- 0.25 cup Fresh basil leaves (optional, for garnish)
- 12 Wooden skewers (if using a grill)
Instructions
If using wooden skewers, soak them in water for at least 15 minutes to prevent burning.
In a medium bowl, combine the raw shrimp, 1/2 cup of basil pesto, olive oil, lemon juice, salt, and black pepper. Mix well to coat the shrimp evenly. Cover and let marinate in the refrigerator for 15-30 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Preheat a grill or grill pan to medium-high heat. Thread the marinated shrimp onto wooden skewers for easy grilling.
Place the shrimp on the grill and cook for 2-3 minutes per side, or until they turn pink and are slightly charred. Remove from the grill and set aside.
In a large skillet over medium heat, warm the remaining 1/2 cup of pesto with a splash of the reserved pasta water to create a smooth sauce.
Add the cooked pasta to the skillet and toss to coat thoroughly in the pesto sauce. Add more reserved pasta water as needed to adjust the consistency.
Gently fold in the cherry tomatoes and grilled shrimp. Cook for 1-2 minutes to warm everything through.
Serve immediately. Divide the pasta into bowls and top each serving with grated Parmesan cheese and fresh basil leaves if desired.
Nutrition Facts
Calories |
2365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.2 g | 176% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 916 mg | 306% | |
| Sodium | 3765 mg | 164% | |
| Total Carbohydrate | 130.9 g | 48% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 10.5 g | ||
| Protein | 164.1 g | 328% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1244 mg | 96% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2252 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
