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Grilled Shrimp Scampi with Pasta

Kelly Senyei of Just a Taste
Servings

4

Prep Time

15 minutes

Cook Time

35 minutes

Category

Seafood

Cooking Style

Grill

Difficulty

Beginner

Fire up the flames for a grilled spin on an Italian favorite by marinating Snake River Farms Gulf Coast Shrimp then cooking them over the open flames. Toss them in a garlicky, lemony white wine sauce then pile in the pasta for flame-kissed flavor in every bite.

Ingredients

  • 1 package Snake River Farms Gulf shrimp
  • 2 tablespoons vegetable or avocado oil
  • 2 tablespoons minced garlic, divided
  • 1/4 teaspoon crushed red pepper flakes
  • 12 ounces uncooked bucatini or linguine pasta
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup dry white wine
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 4 tablespoons unsalted butter
  • 1/3 cup fresh parsley leaves, chopped

Directions

  1. In a medium bowl, combine the shrimp, vegetable oil, 1 tablespoon minced garlic, crushed red pepper and 1/2 teaspoon kosher salt. Toss to combine and marinate for 30 minutes.
  2. Preheat the grill to medium-high. Skewer the shrimp then grill them until they are pink and charred, about 2 minutes per side. Set the shrimp aside.
  3. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. While the pasta cooks, make the sauce.
  4. Place a large skillet over medium-high heat. Add the olive oil. Once the oil is hot, add the remaining 1 tablespoon garlic and cook, stirring, until golden brown, 1 to 2 minutes.
  5. Add the white wine and cook until it has reduced by half, about 2 minutes.
  6. Stir in the lemon zest, lemon juice, butter and parsley. Add the grilled shrimp to the sauce.
  7. Drain the pasta and add it to the skillet, tossing to combine. Serve immediately.