Brooke Marie

Cook. Explore. Eat. Repeat
Cooking Entrees

Grilled Shrimp Pasta

Grilled Shrimp Pasta

The other day I was driving home from school, really hungry, wondering what I would eat. I contemplated stopping by Subway to pick up something quick, but decided I would cook instead. Halfway home I had an epiphany…grilled shrimp pasta with some of Gourmet Italian’s amazing oil blends.

I would grill the shrimp on skewers and make a delectable, light angel hair pasta cooked to al dente perfection. That was it!

I raced over to Ralph’s before I forgot what I needed, and before I knew it I was home jumping up and down so excited for the meal I was about to make. So I began…

I started with my ingredients – 4 nice sized mushrooms, a bunch of parsley, one can of chicken broth, one lemon, one roma tomato, 6 large shrimp and 2 oils from Gourmet Italian – the guilty garlic, and the sun dried tomato, parmesan and garlic blend.

Shrimp Dish Ingredients

I also took this bag of arugula that I bought in Malibu at their weekly farmer’s market. I LOVE arugula!

Shrimp Arugula

Next I decided to wash and drain my arugula while everything else was cooking, so I tossed a small handful into the colander and rinsed. Then I let it sit so all of the water could drain out.

Shrimp Arugula Drained

Next I decided to clean my shrimp and marinade them for grilling. I decided to leave the tails on, but I took off the rest of the shell and cleaned out the veins. I decided to use 6 large pieces of shrimp for one person. The perfect amount for me!


Next I worked on the marinade. For the marinade I used 1 tablespoon each of the olive oils. These two are AMAZING, by the way.

Shrimp Oils

Add the oils into the bowl with the lemon juice and the other seasonings.

Shrimp Sauce

Whisk the mixture to combine and season as you feel necessary! The amount of salt and spice is up to you. I used a sprinkle of this chili powder but you can add more if you like it spicy.

Shrimp Chili Pepper


Then add your shrimp to marinade and set aside so the marinade can sink in a little bit before you grill!

Shrimp Marinaded

Next take your shallot and garlic cloves and mince! Then add them to your buttered saucepan.

Shrimp Shallot Garlic

After you take care of the shallots and garlic, thinly slice your mushrooms and dice your tomato finely. Then toss those into the saucepan with the garlic and mushrooms. I used 4 large white mushrooms for the job. I unfortunately forgot to take a picture of the diced tomato but, hang in there… I think you get the idea.

Shrimp Mushrooms

Next, sauté your mushrooms and tomato, adding salt, pepper and lemon juice to taste.

Shrimp Saute

Mince your bunch of parsley and set aside. You’ll add this to the pasta mixture in a bit.

Shrimp Parsley

Add your parsley and turn the pan off once your mushrooms are soft.

Shrimp Saute Parsley

Now you’re going to skewer your shrimp and get those ready for your heated grill!

Shrimp Skewer

Place your shrimp on the heated grill cooking about 2-4 minutes per side. Make sure to keep an eye on the because they cook quick!

Shrimp Grill

Flip your shrimp to the other side. Once it looks nicely charred set on the heating rack in the grill, turn off the burners and close the lid. Let the shrimp cook a little, about 2 minutes.

Shrimp Grilled

Next take your pasta and add to your boiling pot of chicken broth. Cook until al dente about 4-5 minutes and drain but don’t rinse!

Shrimp Pasta Dry

Add your cooked pasta to your pan with the sauce mixture, turning the heat up to medium and adding about 2 tablespoons of butter. You can also add parmesan cheese!

Shrimp Almost Done

Toss your arugula with parmesan cheese, guilty garlic oil, and a little salt to taste.

Arugula Shrimp

Place your arugula on the bottom of your dish, add the mixed pasta and the shrimp! Enjoyyyyyyy this one is amazing. The handy dandy printable is below!

Shrimp Done

Grilled Shrimp Pasta


  • - 6 large raw shrimp
  • - 1 whole lemon juiced
  • - 1 tablespoon Olimia guilty garlic olive oil
  • - 1 tablespoon Olimia parmeasan, sun dried tomato and garlic olive oil
  • - 1 can of chicken broth
  • - 4 large mushrooms
  • - 1 medium roma tomato
  • - 3 cloves garlic
  • - 1 medium shallot
  • - 1 small bunch parsley, minced
  • - Chili Powder to taste
  • - Salt to taste
  • - Pepper to taste
  • - Angel Hair Pasta (See photos for amount)
  • - Parmesan cheese to taste


  1. 1. First, take your arugula wash it and drain it - set aside for later.
  2. 2. Next, clean and devein your shrimp. Removing the tails if you feel like it!
  3. 3. Make your shrimp marinade by adding the lemon juice, the olive oils, the sale and pepper and the chili powder. Whisk to combine.
  4. 4. Marinade the shrimp, coat well and set aside. At this point you can turn on your grill or grill pan and set the heat to high.
  5. 5. Take your minced shallot and garlic and add to a buttered sauté pan. At this point you can pour your chicken broth into a pot and bring to a boil. You can use water or vegetable broth if you don't want to use the chicken broth. I think it adds a ton of flavor!
  6. 6. Thinly slice your mushrooms and dice your tomatoes finely. Add to the sauté pan with the garlic and shallot.
  7. 7. Sauté until the mushrooms release their liquid, add lemon juice, salt and pepper to taste, and mix in the minced parsley.
  8. 8. Skewer your shrimp and place on the grill once it's hot.
  9. 9. At this point your water/broth should be boiling. Add your pasta but don't break them! Wait until they cook down so you can bend them into the pot. Unless your pot is big enough to fit, mine isn't!
  10. 10. Cook your pasta for 4-5 minutes until al dente, don't rinse. After about 2 minutes, flip your shrimp...cook for another 2 minutes and then set on the warming rack and turn off the burners in your grill. Close the top.
  11. 11. Take your dried arugula and toss with the garlic olive oil, parmesan cheese and a little salt.
  12. 12. Add your cooked pasta to the saucepan and turn up the heat. Mix to combine, adding butter as needed to bring moisture. Season to taste with parmesan cheese and whatever else you think it needs!
  13. 13. De-skewer your shrimp and plate by putting the arugula on the bottom so it wilts a bit with the heat of the pasta. Enjoy!



64 Comment

  1. What i do not realize is if truth be told how you’re now not actually much more well-appreciated than you
    might be now. You’re so intelligent. You realize thus significantly with regards to
    this topic, made me individually consider it from numerous varied angles.
    Its like women and men don’t seem to be interested until it’s one thing to accomplish with Woman gaga!
    Your personal stuffs excellent. All the time handle it up!

  2. I’m really enjoying the design and layout of your website.

    It’s a very easy on the eyes which makes it much more pleasant for me to come here and visit more often. Did you hire out a designer to create your theme?
    Excellent work! natalielise pof

  3. Do you mind if I quote a couple of your articles as long as I
    provide credit and sources back to your weblog?
    My blog site is in the exact same area of interest as yours and my users would genuinely benefit
    from a lot of the information you provide here. Please let me know if this ok with you.
    Thank you!

  4. I’ve been surfing online more than 2 hours today, yet I never
    found any interesting article like yours. It is pretty worth enough for me.

    In my opinion, if all site owners and bloggers made good content as you did, the web will be a lot more useful than ever

  5. Hiya! Quick question that’s completely off topic.

    Do you know how to make your site mobile friendly? My blog looks weird when viewing from my iphone 4.
    I’m trying to find a theme or plugin that might be able to
    correct this problem. If you have any suggestions, please
    share. Cheers!

  6. Nice post. I was checking constantly this blog and I am impressed!
    Very helpful information specially the last part 🙂 I care for such information a lot.
    I was looking for this certain info for a very long
    time. Thank you and good luck.

  7. Hi there! I know this is somewhat off topic but I was wondering if you knew
    where I could locate a captcha plugin for my comment form?
    I’m using the same blog platform as yours and I’m having
    problems finding one? Thanks a lot!

  8. Whats up very nice web site!! Guy .. Excellent ..
    Amazing .. I’ll bookmark your web site and take the feeds also?

    I am happy to seek out so many helpful information here in the submit, we want
    develop more strategies in this regard, thanks for sharing.
    . . . . .

  9. Hi, Neat post. There is an issue along with your web site in web explorer, might check this?
    IE nonetheless is the marketplace chief and a huge
    section of other folks will miss your fantastic writing due to this problem.

  10. This design is steller! You definitely know how to keep a reader entertained.
    Between your wit and your videos, I was almost moved to start my
    own blog (well, almost…HaHa!) Fantastic job.
    I really enjoyed what you had to say, and more than that, how
    you presented it. Too cool!

  11. Somebody necessarily lend a hand to make critically posts
    I would state. That is the first time I frequented your website page
    and to this point? I amazed with the research you made to create this actual submit amazing.
    Fantastic task!

  12. Hello there! This is my first visit to your blog!
    We are a collection of volunteers and starting a new initiative
    in a community in the same niche. Your blog provided us valuable information to work on. You have
    done a outstanding job!

  13. I do not even know how I ended up here, but I thought this post was good.

    I do not know who you are but certainly you are going to a famous blogger if you are not already
    😉 Cheers!

  14. I blog frequently and I genuinely appreciate your information. This article has truly peaked my interest.
    I will book mark your site and keep checking for new details about once per week.
    I opted in for your Feed too.

  15. naturally like your web-site but you have to check the spelling
    on quite a few of your posts. Many of them are rife with spelling problems and I find it very troublesome to tell the
    truth then again I’ll definitely come again again.

  16. I’ve been surfing online more than 4 hours today, yet I never found any interesting article like yours.
    It is pretty worth enough for me. In my opinion, if all site owners
    and bloggers made good content as you did, the internet will
    be a lot more useful than ever before.

  17. Hmm it seems like your blog ate my first comment
    (it was super long) so I guess I’ll just sum it up what
    I had written and say, I’m thoroughly enjoying your blog.
    I as well am an aspiring blog blogger but I’m
    still new to everything. Do you have any suggestions for novice blog writers?
    I’d definitely appreciate it.

  18. I needed to create you this bit of remark to finally say thanks again for those gorgeous tricks you’ve documented above. It was certainly unbelievably open-handed with you in giving without restraint exactly what most of us might have supplied as an e-book to help make some cash on their own, certainly considering the fact that you could have done it if you decided. Those tricks in addition acted to be the good way to comprehend other people online have the identical interest just like my very own to understand significantly more concerning this matter. I think there are thousands of more pleasant opportunities in the future for individuals who take a look at your website.

  19. I’d like to open a business account erectalis review “Prisoners” was distributed by Warner Bros., a unit of TimeWarner Inc. FilmDistrict released “Insidious: Chapter2.” Sony Corp’s movie studio released “Battle of theYear.” “The Family” was distributed by privately held RelativityMedia. “Instructions Not Included” was distributed by Pantelion,a joint venture of Hollywood studio Lions Gate Entertainment and Mexican media giant Televisa.

  20. The next time I read a blog, I hope that it doesnt disappoint me as much as this one. I imply, I know it was my option to read, but I actually thought youd have something attention-grabbing to say. All I hear is a bunch of whining about something that you possibly can repair when you werent too busy looking for attention.

  21. Together with everything that seems to be developing inside this particular subject matter, all your perspectives are very exciting. On the other hand, I beg your pardon, but I can not subscribe to your whole plan, all be it stimulating none the less. It would seem to me that your comments are generally not entirely rationalized and in reality you are generally your self not even fully confident of your assertion. In any event I did appreciate looking at it.

  22. I am not sure where you’re getting your info, but good topic. I needs to spend some time learning much more or understanding more. Thanks for wonderful information I was looking for this info for my mission.

  23. you’re really a good webmaster. The web site loading speed is incredible. It seems that you’re doing any unique trick. Also, The contents are masterpiece. you’ve done a wonderful job on this topic!

  24. Oh my goodness! a tremendous article dude. Thank you Nevertheless I’m experiencing issue with ur rss . Don’t know why Unable to subscribe to it. Is there anybody getting identical rss downside? Anybody who knows kindly respond. Thnkx

  25. I’m extremely impressed with your writing skills as well as with the layout on your blog. Is this a paid theme or did you modify it yourself? Either way keep up the excellent quality writing, it is rare to see a great blog like this one today..

  26. I just printed out this recipe. It sounds fabulous and something my husband and granddaughter will love … as they are both shrimp fanatics. I am not a shrimp lover, as it were, but this recipe I am willing to try. Thank you Brooke.

Leave a Reply

Your email address will not be published. Required fields are marked *