Pesto Pasta with Grilled Shrimp

**1. Cook the Pasta:** - Bring a large pot of salted water to a boil. - Add the spaghetti and cook until al dente, following package instructions. - Reserve 1/4 cup of pasta water, then drain the pasta. **2. Prepare the Pesto Sauce:** - Roughly chop the basil and spinach leaves. - In a food processor, combine the basil, spinach, Parmesan cheese, walnuts, and garlic. - Pulse until finely chopped. - With the processor running, slowly drizzle in the olive oil until the mixture is smooth. - Season with salt and black pepper to taste. **3. Marinate the Shrimp:** - In a bowl, toss the shrimp with a small amount of olive oil, salt, and black pepper. - Squeeze half a lemon over the shrimp and let them marinate for about 15 minutes. **4. Grill the Shrimp:** - Preheat the grill or a grill pan over medium-high heat. - Grill the shrimp for about 2-3 minutes on each side, until they turn pink and opaque. **5. Combine Pasta and Pesto:** - In a large pan, melt the butter over medium heat. - Add the cooked pasta and reserved pasta water, stirring to combine. - Mix in the pesto sauce until the pasta is evenly coated. **6. Serve:** - Plate the pesto-coated pasta. - Top with the grilled shrimp. - Garnish with additional grated Parmesan cheese and fresh basil leaves, if desired. **Tips for Best Results:** - For a richer pesto flavor, toast the walnuts lightly before adding them to the food processor. - Ensure the shrimp are not overcooked to maintain their tenderness. - If you prefer a spicier kick, add a pinch of red pepper flakes to the pesto. **Tags:** - Italian - Non-Vegetarian - Pasta - Seafood - Dinner