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Tuesday, August 7, 2012

Grilled Spicy Garlic Shrimp with Tomatoes over Pasta

When I saw this recipe on Pam's site, I instantly thought to myself... I can so do this on the grill!!  I'm sure most of you have noticed that since the summer began, I have pretty much stayed out of my kitchen.  I can't help myself, I love to grill.  So pretty much any time I see a recipe that others have made in the oven or on the stove top, I think about how I can do it on the grill.  Sometimes it doesn't always work... but sometimes, it works like a charm... like this one.  It was deliciously simple and I will make it again for sure.  Don't worry if you don't have a grill, in Pam's original recipe, she did it all in a saute pan!! (Click HERE for her original recipe)

What?  You don't like shrimp.... geez, why make things so complicated??? :)

Grilled Spicy Garlic Shrimp with Tomatoes over Pasta
Adapted from Pam's Midwest Kitchen Korner
Printable Recipe 
28 large shrimp, thawed, peeled and deveined
salt and pepper
cayenne pepper
3 Tablespoons olive oil
1-2 garlic cloves, minced
2 teaspoons Italian herb mix
1/2 teaspoon red pepper flakes
1 cup cherry tomatoes, quartered
1 Tablespoon red wine
1 Tablespoon tomato paste
8-10 oz ziti pasta (or pasta of your choice)

Cook pasta according to package directions.  Drain, reserving 1/2 cup of the pasta water; set aside.

Place shrimp in a small bowl and season with salt, pepper and cayenne to taste.  Allow to sit for 10 minutes.  Add the olive oil, garlic, Italian herb mix, and red pepper flakes to the bowl.  Toss to combine.  Add the cherry tomatoes.  In a separate dish, mix together the wine and tomato past until smooth.  Pour into bowl, stir everything to coat and combine.

Preheat grill to 325 degrees.  Tear off a large square of aluminum foil and spray with non-stick cooking spray.  Pour the shrimp into the center of the foil.  Pull opposite ends together and fold to seal.  Fold ends to seal and form a packet around the shrimp.  Place over direct heat and grill for 4 minutes.  Rotate the packet and grill another 5 minutes.  Carefully remove from grill and allow to cool for 5 minutes.  Pour contents of foil packet over pasta and toss to combine.  Serve immediately with warm crusty bread.  Enjoy!

One Year Ago:  Spicy Grilled Shrimp with Creamy, Cooling Asian Sauce
Two Years Ago: The Real Chimichurri


StephenC said...

Shrimp is possibly the most fool-proof food there is. Unless, of course, the fool thinks you have to cook it like pot roast.

Yenta Mary said...

Great minds! Truly, about 5 minutes ago I was thinking of what to make for dinner (since I don't feel like going shopping, I've gotta work with what I've got), and some pasta, tomatoes, and basil were calling to me. Now I just need the shrimp ....

Cranberry Morning said...

I'm due for a pasta dish. I was going to (naturally) substitute chicken for the shrimp, but maybe I should give shrimp another chance. ♫ All we are saying, is give shrimp a chance.♪♫

Debra said...

This looks fabulous! My husband loves shrimp, me not so much, so I like it paired with something else. :)

Sue/the view from great island said...

Oh gosh, this is just what I'm in the mood for, delicious!

Pam said...

I want this for dinner tonight!

Mary said...

This post totally makes me grin. In contrast to my current sob story about how it's too hot to grill here, you go and prove it's perfect grilling weather. :P

Lea Ann (Cooking on the Ranch) said...

Great looking dish! And I have everything I need to make it. Pinned.