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.
I also took this bag of arugula that I bought in Malibu at their weekly farmer’s market. I LOVE 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.
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.
Add the oils into the bowl with the lemon juice and the other seasonings.
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.
Then add your shrimp to marinade and set aside so the marinade can sink in a little bit before you grill!
Next take your shallot and garlic cloves and mince! Then add them to your buttered saucepan.
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.
Next, sauté your mushrooms and tomato, adding salt, pepper and lemon juice to taste.
Mince your bunch of parsley and set aside. You’ll add this to the pasta mixture in a bit.
Add your parsley and turn the pan off once your mushrooms are soft.
Now you’re going to skewer your shrimp and get those ready for your heated grill!
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!
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.
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!
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!
Toss your arugula with parmesan cheese, guilty garlic oil, and a little salt to taste.
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!
- - 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. First, take your arugula wash it and drain it - set aside for later.
- 2. Next, clean and devein your shrimp. Removing the tails if you feel like it!
- 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. 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. 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. Thinly slice your mushrooms and dice your tomatoes finely. Add to the sauté pan with the garlic and shallot.
- 7. Sauté until the mushrooms release their liquid, add lemon juice, salt and pepper to taste, and mix in the minced parsley.
- 8. Skewer your shrimp and place on the grill once it's hot.
- 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. 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. Take your dried arugula and toss with the garlic olive oil, parmesan cheese and a little salt.
- 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. 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!