1poundH-E-B Wild New Harvest Gulf Shrimp,
1(9 ounce) cartonfresh linguini,
1/4cupchopped fresh parsley,
1/4cupdry white wine,
3tablespoonsH-E-B Olive Oil,
3tablespoonsfresh-squeezed lemon juice,
1/2teaspoonEach salt black pepper & red pepper flakes,
1Soak 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.
2Heat 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 sticking.
3Bring 3 quarts water to a boil in a 4-quart pot over High heat; cook pasta about 2 minutes. Drain well.
4Meanwhile, 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 simmer 2 to 3 minutes. Stir in butter and parsley. Add cooked pasta and turn in sauce to coat. Set aside and cover to keep warm.
5Grill shrimp 4 inches above Medium-High heat (425 degrees F grill surface temperature). Cook 2 to 2 1/2 minutes per side until opaque (white) in center. Do not overcook. Serve shrimp over pasta
No Nutritional Information Available