This grilled shrimp pasta is perfect for summer cooking! It’s light, citrusy, and an absolute crowd pleaser for any party.
- ½ cup and ½ tablespoon olive oil, divided
- 2 tablespoons and 1 ¾ teaspoons, divided, plus more for salting
- 1 teaspoon red pepper flakes
- 2 pressed garlic cloves
- 1 to 2 large lemons
- 1 pound of shrimp, extra moisture removed with a paper towel
- 1 bunch green onions, cleaned and trimmed
- 1 pound of regular or gluten free long pasta, like linguine or spaghetti
- 2 tablespoons of unsalted butter
- ¼ cup chopped chives
- ¼ cup chopped flat leaf parsley
- 1 cup arugula
- ½ cup grated parmesan plus more for serving
- Preheat your grill to 400°F.
- Put a pot with four quarts of water to boil with two tablespoons of salt on your stove top.
- Using a vegetable peeler or a paring knife, peel a lemon in one long strip, moving your way around the fruit as if you were peeling an apple.
- Juice the lemon. You want to get 3 tablespoons of lemon juice. If your lemon isn’t as juicy, add juice from the second lemon.
- Make the marinade by adding half a cup of olive oil, a teaspoon of salt, red pepper flakes, garlic cloves, lemon juice, and peels in a small bowl and whisk together.
- In a medium bowl, toss the shrimp and 2-3 tablespoons of the marinade. It should be just enough marinade to barely coat the shrimp, set aside to marinate.
- While the shrimp marinates, preheat your pan for 5 minutes on your grill. Take this time to check if your water is boiling. If it is already boiling, lower the heat to low and cover.
- Add the shrimp to the grill pan and cook for 3-4 minutes, flipping halfway through, until they are cooked through and not translucent. Remove from the pan and set aside.
- Lightly brush the green onions with the remaining olive oil and season with ¾ teaspoon of salt.
- Add the green onions to the pan. At this time, raise the heat on your pot of water and return to a roaring boil.
- Cook the green onions until they are soft, slightly caramelized, and cooked through, 1 to 3 minutes. Remove from the grill pan and once slightly cooled, cut into bite size pieces and set aside.
- Returning to your pot of boiling water, cook pasta according to directions on the packaging. Drain the pasta and add to a large bowl while reserving half a cup of the pasta water if using regular pasta.
- Note: we boiled the pasta at the same time as we prepared the green onions and the shrimp, but if you’re not super confident in multi-tasking, let the onions and shrimp rest while you make the pasta. You want to use the pasta while it’s still hot from the pot.
- Toss the pasta in the large bowl with the butter and the remaining marinade, making sure to remove the peels from the marinade. Add the green onions, herbs, parmesan, and arugula, if using any, and toss. If pasta looks a little dry, add some of the reserved pasta water. Add the cooked shrimp and gently toss.
- Plate and garnish with more parmesan to taste.
Keywords: shrimp pasta, grilled shrimp