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. Refrigerate until ready to grill.
Combine the remaining cup of dip, pecans and pepper strips in a large pasta bowl and set
Spray vegetable grill rack with non-stick cooking spray to prevent sticking. Prepare cha
rcoal or gas grill for cooking (375F). Place shrimp on the hot vegetable rack and cook e
ach side for 1 minute, or until 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. Combine hot pasta and Arti
choke Jalapeno Dip mixture in pasta bowl; toss to coat. Top the hot pasta with shredded
cheese and grilled shrimp.
No Nutritional Information Available