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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1 lb peeled and deveined large shrimp with tails intact, fresh or frozen
1 large garlic bulb
1 tbsp olive oil
2 tbsp lemon juice
1 red or yellow bell pepper, quartered lengthwise
1 onion, cut into 1/2 inch slices
3 cups dried cavatelli or bow tie pasta
2 tbsp butter, softened
1/2 tsp salt and pepper
1/3 cup shredded Asiago or parmesan cheese
Pat shrimp dry, cover and refrigerate until ready to grill. With a knife, cut the top 1/2 inch from garlic bulb to expose the ends of the individual cloves, leaving the bulb whole, removed any low, papery outer layers.
Heat grill for medium-hot coals around a drip pan. Fold an 18x9 inch piece of heavy foil in half to make a 9 inch square. Place garlic, cut side up, in center of foil. Drizzle with 1 1/2 tsp oil. Bring up opposite ends of foil and seal with a double fold. Fold remaining edges together to completely enclose garlic, leaving room for steam to build. Cover and grill garlic for 30 minutes.
Thread shrimp onto long skewers, leaving a 1/4 inch space between each piece. In a small bowl, combine remaining oil and 1 tbsp lemon juice; brush over shrimp and vegetables. Add skewers to grill over drip pan; add vegetable to grill directly over coals. Cover and grill 8-10 minutes or until garlic is soft, shrimp are opaque, and vegetables are tender, turning shrimp and vegetables once halfway through grilling. Remove from grill.
Cool garlic and vegetables slightly. Coarsely chop vegetables.
While shrimp and vegetables are grilling, cook pasta according to package directions; drain. Return pasta to hot pah. Squeeze garlic pulp into a small bowl. Through mash garlic pulp. Add butter, salt and pepper; mix well.
In a large bowl, combine pasta and garlic mixture; toss to coat. Add shrimp, vegetables, remaining lemon juice and cheese; toss to mix. Serve immediately. Serves 4
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GRILLED SHRIMP AND GARLIC PASTA TOSS
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1 lb peeled and deveined large shrimp with tails intact, fresh or frozen
1 large garlic bulb
1 tbsp olive oil
2 tbsp lemon juice
1 red or yellow bell pepper, quartered lengthwise
1 onion, cut into 1/2 inch slices
3 cups dried cavatelli or bow tie pasta
2 tbsp butter, softened
1/2 tsp salt and pepper
1/3 cup shredded Asiago or parmesan cheese
Pat shrimp dry, cover and refrigerate until ready to grill. With a knife, cut the top 1/2 inch from garlic bulb to expose the ends of the individual cloves, leaving the bulb whole, removed any low, papery outer layers.
Heat grill for medium-hot coals around a drip pan. Fold an 18x9 inch piece of heavy foil in half to make a 9 inch square. Place garlic, cut side up, in center of foil. Drizzle with 1 1/2 tsp oil. Bring up opposite ends of foil and seal with a double fold. Fold remaining edges together to completely enclose garlic, leaving room for steam to build. Cover and grill garlic for 30 minutes.
Thread shrimp onto long skewers, leaving a 1/4 inch space between each piece. In a small bowl, combine remaining oil and 1 tbsp lemon juice; brush over shrimp and vegetables. Add skewers to grill over drip pan; add vegetable to grill directly over coals. Cover and grill 8-10 minutes or until garlic is soft, shrimp are opaque, and vegetables are tender, turning shrimp and vegetables once halfway through grilling. Remove from grill.
Cool garlic and vegetables slightly. Coarsely chop vegetables.
While shrimp and vegetables are grilling, cook pasta according to package directions; drain. Return pasta to hot pah. Squeeze garlic pulp into a small bowl. Through mash garlic pulp. Add butter, salt and pepper; mix well.
In a large bowl, combine pasta and garlic mixture; toss to coat. Add shrimp, vegetables, remaining lemon juice and cheese; toss to mix. Serve immediately. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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