Grilled Shrimp Pasta

Our grilled shrimp pasta features rich layers of flavor. The shrimp and cherry tomatoes get kissed by flames before being tossed with the linguine. Both become juicy, sweet and smoky in mere minutes. This grilled shrimp and pasta is a restaurant-worthy meal that will wow anyone at the table.

Grilled shrimp is one of the easiest things to cook outdoors. Fire up the grill, rub cleaned and deveined shrimp with dry spices, thread them onto skewers and cook them in less than 10 minutes. When cooking the pasta, remember to save a little of the cooking water to make the sauce. The starchy liquid, butter and Parmesan cheese create a traditional Alfredo sauce that absorbs the charred flavors of the grilled tomatoes and shrimp. Toss it all together for a light summer recipe to serve alongside fresh salads and seasonal, fruity desserts.

Ingredients for Grilled Shrimp Pasta

• Linguine: These noodles are among the more common long pasta shapes. The flat, narrow noodles readily adopt the buttery sauce and curl around the shrimp and tomatoes. Use your favorite dried or fresh noodles for grilled shrimp pasta recipes like this one.
• Cherry tomatoes: If you’ve never cooked cherry tomatoes on the grill, you’ll be surprised by how they burst with charred, sweet flavor. Brush them with olive oil to keep them from sticking to the grill grate.
• Shrimp: For this recipe, grab medium-sized (26 to 30 per pound) fresh or frozen uncooked shrimp. Clean the shrimp completely so that you won’t have to pick off shells or tails as you eat them. Brush them with olive oil and nestle them tightly on the skewers so they sear as they cook.
• Seasonings: Italian seasoning enhances the smokiness of the grilled tomatoes and shrimp, as well as the nuttiness of the Parmesan cheese. Even if your store-bought or homemade Italian seasoning includes pepper, salt and garlic powder, sprinkle in a little more of each to bring out the shrimp’s briny taste.
• Butter: Traditional Alfredo sauce contains butter, Parmesan and starchy water—that’s it. We mimic that sauce here; use your favorite butter brand for the most flavor.
• Parmesan cheese: As with butter, cheese quality matters for grilled shrimp and pasta recipes. Whether you upgrade to Parmigiano-Reggiano or stick with Parmesan, grate the cheese with a fine-holed rasp grater. Pre-grated cheese contains preservatives that stop it from melting into the butter and sticking to the pasta.
• Fresh basil: Delicate basil leaves release their fragrance and flavor as soon as you handle them, so tear them directly onto the pasta as you serve it. Grow fresh basil yourself for a steady supply of tender leaves.

Directions

Step 1: Cook the pasta

In a large saucepan, cook the linguine according to the package directions.

Editor’s Tip: Stir the long noodles as soon as you slide them into the pot to keep them from clumping. Stir them every few minutes as they simmer so that they stay separated, and keep them submerged so that they cook evenly.

Step 2: Skewer the tomatoes and shrimp

Thread the tomatoes onto metal or soaked wooden skewers, then brush them with 1 tablespoon oil. Thread the shrimp onto skewers and brush them with the remaining oil. Mix the pepper, salt, garlic powder and Italian seasoning; sprinkle the mixture over the shrimp.

Editor’s Tip: Even though it looks pretty to alternate the tomatoes and shrimp on each skewer, keep them separate. The shrimp take more time to grill, and they cook more evenly solo. Soak wood or bamboo skewers for at least 20 minutes so they don’t burn over the open flame. For safety, throw away any oil left after you’ve brushed it on the raw shrimp.

Step 3: Grill the shrimp and tomatoes

Grill the shrimp, covered, over medium heat for three to four minutes on each side or until the shrimp turn pink. Grill the tomatoes, covered, over medium heat for two to three minutes or until slightly softened, turning occasionally.

Step 4: Make the sauce

Drain the linguine, reserving 1/4 cup pasta water. In the same saucepan, melt the butter over medium heat. Add the drained linguine, cheese and reserved pasta water, and toss to combine.

Step 5: Serve the pasta

Remove the shrimp and tomatoes from the skewers. Serve them with the saucy pasta sprinkled with fresh basil.

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Grilled Shrimp Pasta Variations

• Add roasted garlic: Mince soft, creamy roasted garlic, stir it into the melted butter with the linguine and watch it dissolve into the sauce. Instead of heating the oven, grill a whole head of garlic cloves in their skins. It takes about 30 minutes.
• Brighten with lemon: To add citrus notes, squeeze half of a fresh lemon over the shrimp and again over the pasta just before serving. Even better, lightly brush the cut surface of the lemon with olive oil and set it down on the grill until flavorful char marks appear, two to three minutes.
• Replace the tomatoes and basil: In spring, grill fresh asparagus and cut it into bite-sized lengths to toss with the pasta; sprinkle on minced fresh sorrel or mint. In cold months, use grilled broccoli, chopping it into bite-sized pieces after grilling. Any of the best herbs to grow indoors add year-round flavor.

How to Store Grilled Shrimp Pasta

Store grilled shrimp and pasta recipes in an airtight container in the refrigerator. Mixing everything together is OK, but packing the buttery pasta, grilled shrimp and grilled tomatoes in separate containers gives you more control when you reheat them. Remove the shrimp and tomatoes from their skewers before you store them.

How long does grilled shrimp pasta last?

Grilled shrimp pasta lasts for up to four days. That said, the shrimp taste best hot off the grill, especially because reheating often makes them rubbery. The pasta also has the best texture as soon as it’s cooked and sauced.

How do you reheat grilled shrimp pasta?

Reheat grilled shrimp pasta in a skillet on the stovetop. If you stored the pasta separately, put it in the pan first with a couple of tablespoons of water or white wine. Heat it over medium heat, gently tossing it to distribute the added liquid, for about three minutes or until the noodles separate and steam. Then, turn the heat low, add the shrimp and the tomatoes, and stir gently until the shrimp warms through. If you store everything in one container, heat it all at once with the loosening liquid; check often to ensure you don’t overcook the shrimp.

Grilled Shrimp Pasta Tips

JOSH RINK FOR TASTE OF HOME

What wine goes with grilled shrimp pasta recipes?

White wines are the traditional choice for grilled shrimp pasta recipes. Some chefs even splash white wine into the sauce for extra flavor. Choose a buttery chardonnay to complement the rich sauce or contrast with a crisp, more acidic sauvignon blanc.

Experiment with less traditional varieties too. A refreshing, fruity rosé brings out the sweetness of the shrimp and cherry tomatoes. If you prefer red wines, pick a low-tannin one, like a light-bodied pinot noir or Beaujolais Nouveau, that won’t overpower the grilled shrimp. You can even sip a dry sparkling wine throughout the meal (no need to wait for a celebration—bubbles are great for everyday sipping!).

What can you serve with grilled shrimp pasta?

Turn to the grill or the stovetop for dishes to serve with grilled shrimp pasta. Grill corn or add grilled mushrooms to serve on the side or slice into the pasta. While cooking the noodles, saute green beans or a medley of sweet peppers. Serve grilled pineapple with lime dip as a sweet-and-savory dessert. For a grilled surprise, bake almond pound cake earlier in the week, then lay slices on the hot grate until they show char marks. Serve the cake slices warm with salted caramel ice cream or homemade caramel sauce.