1-First Step: Prep the shrimp and the grill Start by thawing the shrimp if needed, then peel, devein, and pat them dry with paper towels. Keeping the tails on helps the shrimp look nice when you build the stack later. Heat your grill or grill pan to medium-high, which is about 400 to 450°F. Lightly brush the shrimp with a little of the olive oil so they do not stick.

2-Second Step: Make the basil pesto Add the basil leaves, garlic, red pepper flakes, salt, Parmigiano-Reggiano, walnuts, and the remaining olive oil to a food processor. Pulse until the mixture becomes smooth but still has a little texture. If it looks too thick, add a small splash of warm water or a little more olive oil. Taste it and adjust the salt if needed. The pesto should taste fresh, garlicky, and balanced.

3-Third Step: Season the shrimp Toss the shrimp with a spoonful or two of the pesto, or simply coat them lightly with olive oil, garlic, salt, and a little red pepper flakes if you want the shrimp flavor to stand on its own. If you are making the dish for people with milder tastes, keep the spice light and serve extra red pepper at the table. This makes the recipe easy to adjust for different preferences.

4-Fourth Step: Grill the shrimp Place the shrimp on the hot grill in a single layer. Cook for about 2 to 3 minutes per side, just until they turn pink, opaque, and lightly charred. Be careful not to overcook them, because shrimp go from tender to rubbery very quickly. When they are done, move them to a clean plate while you finish the rest of the dish.

5-Fifth Step: Prepare the pasta base Even though the ingredient list here focuses on the pesto and shrimp, this recipe is meant to work beautifully with pasta. Cook your preferred pasta in salted water until al dente, then drain it and toss it with a generous spoonful of pesto. If needed, add a splash of pasta water so the sauce coats the noodles evenly. Linguine and spaghetti both work well because they hold the pesto nicely.

6-Sixth Step: Build the stack To create the pesto pasta and grilled shrimp stack, twirl or mound the pesto pasta onto plates first. Arrange the grilled shrimp over the top in a neat line or a gentle fan shape. Add a little more pesto over the shrimp if you like a stronger herb flavor. This is the part that turns a simple dinner into a dish that feels restaurant-style.

7-Final Step: Finish and serve Serve right away with lemon wedges on the side if you want extra brightness. A squeeze of lemon wakes up the basil, cheese, and seafood flavors. For a finishing touch, add a few extra shavings of Parmigiano-Reggiano or a small drizzle of olive oil. If you want a more relaxed dinner spread, serve it with a crisp salad or a side like garlic noodles for another family-friendly option.