Grilled Shrimp Pasta
For the Shrimp Marinade
  • 4 tablespoons fresh squeezed lemon juice
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon Dijon mustard
  • 1 clove garlic, finely diced
  • 1 tablespoon shallots, finely diced
  • ¼ teaspoon crushed red pepper flakes
  • Salt & pepper, to taste
  • ½ pound large shrimp, peeled and deveined
For the Meal
  • ½ pound thick noodles (such as linguine)
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, finely diced
  • 2 tablespoons shallots, finely diced
  • ¼ teaspoon crushed red pepper flakes
  • ¼ cup dry white wine (such as Sauvignon Blanc)
  • The juice of half a lemon (about 2-3 tablespoons)
  • 1 tablespoon lemon zest
  • 2 tablespoons parsley, chopped
For the Marinade
  1. In a large bowl, combine the lemon juice, olive oil, Dijon mustard, garlic, shallots, red pepper flakes, salt, and pepper and whisk until combined. Taste and adjust flavors to your liking. Add the shrimp and coat with the marinade. Cover and refrigerate up to 30 minutes.
For the Meal
  1. Preheat your outdoor (or indoor) grill to medium heat.
  2. Bring a large pot of water to a boil and add your pasta. Cook noodles according to package instructions. Reserve about ½ cup of the pasta water for later.
  3. Place the pre-marinated shrimp on the grill for 2-3 minutes each side, until they are pink and cooked through.
  4. In the meantime, heat up a large skillet to medium heat. Add butter and oil. Once butter is melted, add the garlic, shallots, and crushed red pepper flakes. Cook about 2-3 minutes until aromatic (be careful not to let the garlic brown and burn).
  5. Add the wine and lemon juice. Cook 3 additional minutes.
  6. Add the cooked shrimp, linguine, lemon zest, parsley, and any needed reserved pasta water and toss together. (I usually start with about ¼ cup of the pasta water. Add more or less depending on how quickly the noodles soak up the liquids).
  7. Serve with a lemon wedge.
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