Good To Go Grilled Shrimp & Pasta
1 1/2 c. H-E-B Good to Go Artichoke Jalapeno Dip
16 Hill Country Fare EZ Peel Jumbo Shrimp
1/4 c. pecan pieces
1 pkg. (8 oz.) H-E-B Angel Hair Capellini
1/2 c. H-E-B Shredded Parmesan or Asagio Cheese
Peel the shrimp and place in a plastic zipper bag with 1/2 cup of the
dip. Turn the bag over several times to coat the shrimp. Refrigerat
e until ready to grill.
Combine the remaining cup of dip, pecans and pepper strips in a large
pasta bowl and set aside.
Spray vegetable grill rack with non-stick cooking spray to prevent st
icking. Prepare charcoal or gas grill for cooking (375F). Place shr
imp on the hot vegetable rack and cook each side for 1 minute, or unti
l shrimp are no longer translucent and form a "C" shape (an "O" shape
is overcooked). Keep shrimp warm.
Cook the Cappelini according to package directions and drain. Combin
e hot pasta and Artichoke Jalapeno Dip mixture in pasta bowl; toss to
coat. Top the hot pasta with shredded cheese and grilled shrimp.