Pesto Pasta and Grilled Shrimp Stack
Ingredients: (Serves 2–3)
For the Shrimp:
1 lb (450g) large shrimp, peeled & deveined
1 tablespoon olive oil
2 garlic cloves, minced
Juice of ½ lemon
Salt & pepper, to taste
Optional: ½ teaspoon chili flakes or paprika
For the Pasta:
8 oz (225g) spaghetti, linguine, or fettuccine
½ cup basil pesto (store-bought or homemade)
¼ cup grated Parmesan cheese
2 tablespoons pasta water (to loosen sauce)
Optional: 2 tablespoons cream for a richer texture
To Garnish & Stack:
Cherry tomatoes, halved
Fresh basil or microgreens
Extra Parmesan shavings
Lemon wedges
Instructions:
1. Marinate the Shrimp:
In a bowl, toss shrimp with olive oil, garlic, lemon juice, salt, pepper, and chili flakes.
Let marinate for at least 10 minutes while you prep the pasta.
2. Cook the Pasta:
Cook pasta in salted boiling water until al dente. Drain and reserve 2 tablespoons pasta water.
Toss hot pasta with pesto, Parmesan, pasta water, and optional cream until glossy and well-coated.
3. Grill the Shrimp:
Heat a grill pan or skillet over medium-high heat.
Grill shrimp 1–2 minutes per side, or until opaque and slightly charred.
4. Assemble the Stack:
Use a food ring mold (or a large round cookie cutter) to stack:
A nest of pesto pasta at the base
4–5 grilled shrimp stacked on top
If no mold, twirl the pasta into a tall nest using tongs, then top with shrimp.
5. Garnish and Serve:
Top with cherry tomatoes, fresh basil, and Parmesan shavings.
Drizzle with a little olive oil or lemon juice if desired.
Serve with lemon wedges on the side.