Shrimp and pasta go exceptionally well together, and I often serve shrimp with angel hair pasta, nicely cooked al dente. The secret, though, is in how you prepare the shrimp! How does grilled with garlic lemon butter sound?
Servings: 4
Preparation Time: 20 minutes
Start to finish: 40 minutes
Ingredients:
- 1 pound shrimp, peeled deveined and slit down the back
- 2 tablespoons vegetable oil
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- salt and pepper to taste
Instructions:
Combine oil and 1/2 of the garlic add shrimp.
Marinate refrigerated for 20 minutes up to one hour.
Prepare a medium hot fire.
Melt butter in pan over medium heat.
Add lemon juice, remaining garlic, parsley, salt and pepper.
Heat gently on low heat until flavors have infused.
Lightly salt shrimp and place on prepared grill.
Baste with 1/3 of the butter mixture, turn after 2 to 3 minutes.
Remove shrimp when pink and allow to rest a few minutes before peeling.
Toss with remaining butter mixture
Terri's Tips:
- Serve with angel hair pasta cooked al dente.
- Change the recipe up a bit by removing shrimp after grilling on one side and tossing with bow tie pasta (cooked al dente). Add remaining butter mixture and place in a oven proof dish. Add 1/4 cup white wine. Top with bread crumbs and fresh grated parsley. Cook until cheese melts and breadcrumbs are toasted.
- I use a medium light Chardonnay wine for cooking; save some for dinner.
Cooking Wisers:
- Omit butter and use 4 tablespoons vegetable oil to cut calories and cholesterol.