In a food processor combine basil, pine nuts, Parmesan, garlic, lemon juice and a pinch of salt. Pulse to break down solids.

With the motor running, stream in olive oil until the mixture is smooth but still slightly textured. Taste and adjust salt, lemon, or garlic.

Bring a large pot of well-salted water to a boil. Add pasta and cook until al dente (one minute less than the package directions).

Reserve ½–1 cup of pasta cooking water, then drain. Return pasta to the pot off heat and toss with about ¾ of the pesto.

Add reserved cooking water a tablespoon at a time until the sauce clings and the pasta looks glossy.

Toss shrimp with a drizzle of olive oil, lemon zest, a pinch of minced garlic, salt and pepper. Let sit for 5–10 minutes.

Preheat a grill or grill pan to medium-high. Grill shrimp 2–3 minutes per side, until they turn opaque and get a few charred spots.

Place a ring mold on the plate, spoon a nest of pesto-coated pasta into the ring and press gently.

Add a layer of 3–4 grilled shrimp. Repeat with another thin pasta layer and top with shrimp. Remove the ring carefully.

If you don’t have a mold, twirl pasta with tongs into a compact mound and top with shrimp.

Drizzle extra pesto, scatter toasted pine nuts and extra grated Parmesan on top. Add a sprinkle of red pepper flakes or chopped parsley for color.

Serve immediately.