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Grilled Shrimp Scampi Over Linguini

H-E-B

Family-friendly

Quick and easy

Quick and easy

Quick and easy

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

Instructions


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 sticking.

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 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.

Grill 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
Nutritional Information
No Nutritional Information Available
Source:
H-E-B

Created 07/31/2009
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