Grilled Shrimp And Pasta Recipes

Steps:

• In a large saucepan, cook linguine according to package directions. Meanwhile, thread tomatoes onto metal or soaked wooden skewers; brush with 1 tablespoon oil. Thread shrimp onto skewers; brush with remaining oil. Mix seasonings; sprinkle over shrimp., Grill shrimp, covered, over medium heat 3-4 minutes on each side or until shrimp turn pink. Grill tomatoes, covered, over medium heat 2-3 minutes or until slightly softened, turning occasionally., Drain linguine, reserving 1/4 cup pasta water. In same saucepan, melt butter over medium heat. Add linguine, cheese and reserved pasta water, tossing to combine. Remove shrimp and tomatoes from skewers; serve with pasta. Sprinkle with basil.

Steps:

• Combine 1/4 cup olive oil, lemon juice, salt, and pepper in a large resealable plastic bag. Gently squeeze ingredients in the bag to combine. Add shrimp. Remove as much air as possible, seal, and move shrimp around in the bag to coat in the marinade. Place in a tray or plate so shrimp are in a single layer. Marinate in the refrigerator for 30 to 45 minutes.
• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Preheat an outdoor grill for medium-high heat. Place a heat-proof skillet on one side of the grill to heat with the grill. Thread shrimp onto metal skewers.
• Place shrimp skewers onto the hot grate and grill until the shrimp turn white and opaque, 2 to 3 minutes per side. Remove from the grill.
• Meanwhile, pour 2 teaspoons olive oil into the hot skillet and cook onion, stirring frequently, until softened, 2 to 3 minutes. Add tomatoes, garlic, and red pepper flakes; cook and stir for 1 to 2 minutes. Pour in wine and allow to reduce, about 4 minutes. Stir in cream. Cook and stir for 1 minute. Season with salt and pepper to taste. Add cooked pasta and shrimp to the skillet and stir to combine. Sprinkle with fresh parsley and serve.

Steps:

• 1. Place shrimp in glass bowl with 1/2 cup of olive oil and garlic cloves, toss to coat. Marinate for approximately 30 minutes. 2. Peel eggplant and slice into 3/4 inch circles. Brush generously with remaining 1/2 cup olive oil and set aside. 3. Place six shrimp ( on 12 skewers) and six tomatoes(on six skewers)on each prepared bamboo skewer. 4. Over hot grill, place eggplant evenly and turn after 4-5 minutes. Total grilling time should be approximately 10 minutes. Grill tomatoes during the same time, turning frequently. 5. During the last four minutes of vegetable grilling, place skewered shrimp in metal seafood grilling basket (for easy turning) turn once after one or two minutes, total of two to four minutes(until shrimp are pink and firm). 6. Prepare pasta according to package directions, but test early for doneness to achieve al dente texture. Toss in a few Tablespoons of olive oil. 7. Divide pasta evenly over six plates, place slices of eggplant on side, and place one skewer of tomatoes between two skewers of shrimp on each plate.

Steps:

• Saute shrimp in olive oil, then add garlic, salt, pepper, seasonings, tomatoes and spinach.
• Add wine and reduce by half, then add butter and allow it to melt.
• Prepare pasta according to label directions, drain and top with shrimp mixture.

Steps:

• Cook penne according to pkg. directions; drain and place in serving bowl or dish.
• Meanwhile, heat grill.
• In large bowl, combine shrimp, zucchini, tomatoes and 1/4 cups of the pesto; stir gently to coat well.
• Thread shrimp, zucchini and tomatoes onto skewers.
• When grill is heated, place skewers on grill over medium heat.
• Cook 6 to 8 minutes or until shrimp are pink and opaque, and vegetables are crisp tender, turning once.
• Remove shrimp and vegetables from skewers; add to penne.
• Add remaining 1/4 cup pesto, toss gently to mix.
• Sprinkle with parmesan cheese.