The Ligurian rule with pesto is absolute: never add it to a hot pan. The basil turns black, the cheese splits, and the delicate flavor cooks away. You add it off the heat, with a splash of pasta water, and let the residual warmth do the emulsifying.
The shrimp cook separately, fast, in a very hot pan. Two minutes per side. Then they wait while the pasta finishes. Everything comes together off the heat: spaghetti, shrimp, a spoonful of Gusta Genovese pesto, and enough pasta water to loosen the whole thing into a sauce.
This is a Ligurian pairing rather than an ancient one. Pesto’s traditional partner is trofie with potato and green bean. But the coast adapts, and shrimp with Genovese pesto has been on Riviera menus long enough to be a dish in its own right.
Set servings and units first. You can change them anytime.
Peel and devein the shrimp. Pat completely dry with paper towels.
Bring a large pot of well-salted water to a boil. Cook the spaghetti for 9 minutes. Reserve 1.5 cups of pasta water before draining.
While the pasta cooks, heat 30 ml of olive oil in a wide skillet over high heat until shimmering. Add the garlic clove. Add the shrimp in a single layer and cook without moving for 1 to 2 minutes until pink and lightly charred underneath.
Flip each shrimp. Cook 1 minute more. Remove from heat. Discard the garlic. Season lightly with salt.
Let the pan cool for 1 minute off the heat. This step is critical: pesto added to a very hot pan turns bitter and darkens.
Add the drained spaghetti to the pan with the shrimp. Add the Gusta Genovese pesto and 1/2 cup of the reserved pasta water. Toss everything together off the heat, adding more pasta water a spoonful at a time until the sauce is loose and coats the pasta evenly.
Plate immediately. A squeeze of lemon over each bowl is optional but brightens the whole dish.
You made Spaghetti con Gamberi e Pesto Genovese. Time to eat.
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Take the pan fully off the heat before adding the pesto. Let it cool one minute. The pasta water does the emulsifying; the heat of the pasta does the warming. If the pesto seizes or looks grainy, add another splash of hot pasta water and toss quickly.
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