1-Step 1: Gather and prep the ingredients. Start by peeling and deveining the shrimp if needed, then thaw them fully if they were frozen. Pat the shrimp dry with paper towels so the pesto sticks better and the grill can give them a nice char. If you plan to use skewers, thread the shrimp onto them now. Wooden skewers should be soaked in water first so they do not burn on the grill.

2-Step 2: Make the basil pesto. Add the olive oil, basil leaves, garlic, red pepper flakes, salt, Parmigiano-Reggiano, and walnuts to a food processor or blender. Process until blended into a smooth pesto. You want it thick enough to coat the shrimp and pasta, but still loose enough to spoon or toss easily. If the pesto seems too thick, add a tiny splash of olive oil to loosen it. Reserve 2 tablespoons of the pesto before marinating the shrimp. That small step gives you a fresh, glossy finish at the end.

3-Step 3: Marinate the shrimp. Pour most of the pesto over the shrimp, saving 2 tablespoons for serving later. Toss well so every shrimp gets coated. Let the shrimp sit at room temperature for about 30 minutes. This short marinating time helps the flavors soak in without breaking down the shrimp texture. If you are using the recipe for a casual dinner, this is a good time to set the table or cook your pasta.

4-Step 4: Heat the grill. Preheat your grill to medium-high heat. Once hot, oil the grates so the shrimp do not stick. A clean, lightly oiled grill gives you better char marks and makes flipping much easier. If you are using a grill basket, preheat it too so the shrimp start cooking right away. For cooks who like extra seafood dinners, this same grilling style works well with dishes like these flavorful salmon noodles.

5-Step 5: Grill the shrimp. Place the shrimp on the grill and cook for a few minutes per side. They should turn plump, opaque, and slightly charred. Do not walk away too long, because shrimp cook very quickly and can turn rubbery if left on the heat too long. You are looking for tender shrimp with a light smoky edge, not a dry or tough bite.

6-Step 6: Finish with the reserved pesto. Once the shrimp are cooked, move them to a bowl and toss them with the reserved pesto. This adds a fresh burst of basil flavor right before serving. If you are building a stack presentation, arrange pasta on the plate first, then layer the shrimp on top, and finish with any extra pesto around the edges. Serve immediately while everything is warm.

7-Step 7: Add final touches and serve. Serve the dish right away, with lemon wedges on the side if you like a little brightness. A sprinkle of extra Parmigiano-Reggiano also works well. If you are serving guests, set out napkins because this is the kind of meal people will happily eat with their hands or fork and dig right in. The recipe makes 6 servings and each serving comes in at about 258 calories, 3 grams carbohydrates, 23 grams protein, 17 grams fat, 3 grams saturated fat, 194 milligrams cholesterol, and 922 milligrams sodium.