Begin by blending 2 cups of fresh basil leaves, 1/4 cup of pine nuts, 2 minced garlic cloves, and 1/2 cup of grated Parmesan cheese in a food processor. While the machine runs, slowly drizzle in 1/2 cup of high-quality extra virgin olive oil until the mixture is smooth and creamy. Adjust the consistency with more oil as needed, then add juice from 1 lemon, and season with salt and pepper to taste.

Fill a large pot with salted water and bring it to a rolling boil over high heat. Add 12 ounces of your choice of pasta, such as linguine or fettuccine, and cook according to package instructions until al dente, approximately 8-10 minutes. Reserve 1 cup of the starchy pasta water, then drain the pasta, and toss it immediately with the freshly made pesto, ensuring every strand is nicely coated.

While the pasta is cooking, prepare the shrimp marinade by combining 2 tablespoons of olive oil, zest from 1 lemon, 2 minced garlic cloves, and a pinch of salt and pepper in a mixing bowl. Add 1 pound of medium to large shrimp and toss well to coat. Allow the shrimp to marinate for about 15 minutes at room temperature to absorb the flavors before grilling.

Preheat your grill or grill pan to a medium-high setting. Place the marinated shrimp on the grill and cook for 2-3 minutes on each side, or until they appear opaque and slightly charred. Remove from the heat and set aside.

To create an eye-catching presentation, using a stacking ring or freeform, begin layering the pesto pasta in the center of a plate. Gently place the grilled shrimp on top, then repeat the layers until you've built a lovely tower.

For a delightful finishing touch, drizzle extra pesto over the stack and sprinkle with toasted pine nuts and fresh herbs like basil or parsley. Serve immediately.