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

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

Directions


Soak bamboo skewers in water. Peel and devein shrimp; leave tails on, if desired. Combine
marinade ingredients in a 1-gallon sealable plastic bag. Add shrimp and turn bag to coat;
set aside 20 to 30 minutes to marinate.
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 grill grate well to prevent shrimp from st
icking.
Bring 3 quarts water to a boil in a 4-quart pot over High heat; cook pasta about 2 minutes
. Drain well.
Meanwhile, thread shrimp onto skewers in a "horseshoe" fashion; pour marinade from shrimp
into a large skillet and bring to a boil over Medium heat; reduce heat to Medium-Low and s
immer 2 to 3 minutes. Stir in butter and parsley. Add cooked pasta and turn in sauce to co
at. Set aside and cover to keep warm.
Grill shrimp 4 inches above Medium-High heat (425 degrees F grill surface temperature). Co
ok 2 to 2 1/2 minutes per side until opaque (white) in center. Do not overcook. Serve shri
mp over pasta

Nutritional Information


No Nutritional Information Available


Source


H-E-B