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 aside.
Spray vegetable grill rack with non-stick cooking spray to prevent sticking. Prepare charcoal or gas grill for cooking (375F). Place shrimp on the hot vegetable rack and cook each 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 Artichoke Jalapeno Dip mixture in pasta bowl; toss to coat. Top the hot pasta with shredded cheese and grilled shrimp.
No Nutritional Information Available
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!