Grilled Shrimp with Pasta Pesto Salad

This is a summer dinner that lives on the grill and in the chiller drawer at the same time. Chilled linguine takes a fresh basil pesto (made from scratch in the food processor), gets studded with chopped red and green bell pepper, and sits under a skewer of just-grilled shrimp.

Homemade pesto is the whole point. Basil, garlic, and lemon juice purrée first, then olive oil streams in while the motor runs to emulsify, then pine nuts and parmesan finish it off. White pepper instead of black keeps the sauce green and clean-looking.

Rinsing the cooked linguine under cold water is the step that separates a proper pasta salad from a gummy mess. Cold water stops the cooking and rinses off surface starch so the pesto coats every strand instead of clumping up on a few.

Shrimp need nothing more than a light rub of olive oil and 3 to 5 minutes on a hot grill. Overcooking turns them rubbery fast. Pull them the moment they are pink and firm.

Serve at room temperature, not fridge-cold. The pesto wakes up with a little warmth.

Kitchen Tips

• Toast the pine nuts lightly in a dry pan before adding to the pesto. Raw pine nuts taste grassy; toasted are buttery.
• Freshly grated parmesan beats pre-grated every time. The flavor is sharper and the texture is smoother in the pesto.
• Use wooden skewers soaked in water for 20 minutes to prevent charring, or stick with metal.
• Make the pesto up to 2 days ahead and press plastic wrap directly on the surface to prevent browning.

Variations

• Swap pine nuts for toasted walnuts or almonds if pine nuts are out of budget.
• Add halved cherry tomatoes and arugula for a more summery salad.
• Grill the shrimp with a sprinkle of smoked paprika or cayenne for a subtle kick.