This Grilled Pesto Shrimp was a perfect light meal on a warm evening. Growing basil and having a freezer full of homemade pesto is a favorite of mine. I’ve been using the same pesto recipe for years (although I will admit to not really measuring). I make up a batch anytime I have a lot of fresh basil. I freeze it in ice cube trays, then once frozen, pop them into freezer zip lock bags. Whenever I need a little or a lot, I just grab out a cube and I’m ready to cook. Do you remember my Pesto Caprese Bread from a while back, yep, pesto from the freezer.
Other than marinating the shrimp, this meal came together in the time it took to cook the pasta. While the pasta was cooking, I grilled the shrimp, halved a few cherry tomatoes and plated some arugula. I decided to cook the shrimp in my grill basket because I think it preserved a lot of the marinating sauce as it cooked, and well, it was simpler than skewering them.
After draining the pasta, I put it back in the pot and mixed together the pasta, the lemony grilled pesto shrimp, and the cherry tomatoes. I then plated it over a bed of arugula and topped with another good squeeze of fresh lemon juice and a round of cracked black pepper.
It was so quick, so simple, and so delicious!!
Grilled Pesto Shrimp
- 2 cups fresh basil leaves
- 3-4 large garlic cloves
- 3/4 cup pine nuts
- 3/4 cup olive oil
- 3/4 cup Parmesan cheese freshly grated
- 1/2 tsp salt
- 1/4 tsp pepper
- As served:
- 1 # large peeled and deveined shrimp
- 1/2 box small bow tie pasta cooked according to package directions
- 1 cup cherry tomatoes halved
- 2 lemons for juice
- fresh cracked pepper
- To make pesto:
- Combine basil, garlic, pine nuts, and olive oil in food processor. Process until will mix. Scrape down sides and process until smooth.
- Place in regular bowl and stir in cheese, salt, and pepper.
- As served:
- Make pesto.
- Marinate shrimp for at least a couple of hours.
- Cook pasta (according to directions).
- While pasta is cooking, grill shrimp for 5-7 minutes or until shrimp is pink. Time will depend on grill heat and size of shrimp.
- Remove heat from grill and top with juice from one lemon.
- Drain pasta and combine with shrimp,tomatoes, and a small drizzle of olive oil.
- Serve on a bed of fresh arugula topped with more lemon juice and cracked pepper.
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