If making homemade pesto, combine 2 cups of fresh basil leaves, 2 cloves of garlic, and 1/4 cup of pine nuts in a food processor. Pulse until finely chopped.

Slowly drizzle in 1/2 cup of olive oil while the processor is running. Add 1/2 cup of freshly grated Parmesan cheese and a pinch of salt. Blend until smooth.

Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

In a bowl, toss 1 pound of shrimp with 2 tablespoons of olive oil, salt, and pepper. Preheat the grill or grill pan over medium-high heat.

Grill the shrimp for 2-3 minutes on each side until pink and opaque. Remove from the grill and set aside.

In the pot with the warm pasta, add the prepared pesto sauce and 1 cup of heavy cream. Stir well to combine, adding reserved pasta water as needed for desired consistency.

Gently fold in the grilled shrimp and 1/2 cup of freshly grated Parmesan cheese. Mix until well combined.

Serve immediately, garnished with fresh basil.