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Grilled Shrimp Scampi Over Linguini
Prep Time:
20 minutes
Cook Time:
5 minutes
4 servings

1 pound H-E-B Wild New Harvest Gulf Shrimp

1 (9 ounce) carton fresh linguini

3 tablespoons H-E-B Butter

1/4 cup chopped fresh parsley

1/4 cup dry white wine

3 tablespoons H-E-B Olive Oil

3 tablespoons fresh-squeezed lemon juice

2 tablespoons minced garlic

1/2 teaspoon Each salt black pepper & red pepper flakes


Soak bamboo skewers in water. Peel and devein shrimp; leave tails on,
if desired. Combine marinade ingredients in a 1-gallon sealable plasti
c bag. Add shrimp and turn bag to coat; set aside 20 to 30 minutes to
Heat charcoal 25 minutes until covered with a light layer of gray ash
or heat gas grill on High 10 minutes with lid closed. Clean and oil gr
ill grate well to prevent shrimp from sticking.
Bring 3 quarts water to a boil in a 4-quart pot over High heat; cook p
asta about 2 minutes. Drain well.
Meanwhile, thread shrimp onto skewers in a "horseshoe" fashion; pour m
arinade from shrimp into a large skillet and bring to a boil over Medi
um heat; reduce heat to Medium-Low and simmer 2 to 3 minutes. Stir in
butter and parsley. Add cooked pasta and turn in sauce to coat. Set as
ide and cover to keep warm.
Grill shrimp 4 inches above Medium-High heat (425 degrees F grill surf
ace temperature). Cook 2 to 2 1/2 minutes per side until opaque (white
) in center. Do not overcook. Serve shrimp over pasta

Nutritional Information

No Nutritional Information Available