Char sweet, juicy cherry tomatoes and shrimp on the grill, then nestle them into buttery noodles for this five-star grilled shrimp pasta recipe.
Ingredients
- 8 ounces uncooked linguine
- 16 cherry tomatoes
- 2 tablespoons olive oil
- 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon italian seasoning
- 4 tablespoons butter
- 1/4 cup grated parmesan cheese
- 2 tablespoons torn fresh basil
Instruction
- 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 salt, pepper, garlic powder and Italian seasoning; 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.
