Pesto Spaghetti with Grilled Shrimp and Parmesan
Ingredients:
For the shrimp:
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp paprika
1 garlic clove, minced
For the pesto:
2 cups fresh basil leaves
¼ cup pine nuts (or walnuts)
½ cup grated Parmesan
2 garlic cloves
½ cup olive oil
Salt to taste
Juice of ½ lemon (optional, for brightness)
For the pasta:
12 oz spaghetti
Fresh parsley, chopped (for garnish)
Extra Parmesan for serving
Instructions:
Grill the shrimp:
Toss shrimp with olive oil, garlic, paprika, salt, and pepper. Grill or sauté over medium-high heat for 2–3 minutes per side, until pink and charred. Set aside.
Make the pesto:
In a food processor, blend basil, pine nuts, garlic, and Parmesan. Slowly stream in olive oil until smooth but rustic. Season with salt and lemon juice if using.
Cook pasta:
Boil spaghetti until al dente. Drain, reserving ½ cup pasta water.
Toss and combine:
Mix hot pasta with pesto and a splash of pasta water to coat. Plate and top with grilled shrimp, fresh parsley, and grated Parmesan.
Let me know if you’d like a MidJourney prompt to match this plate visually!
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