Spicy Pasta with Grilled Shrimp

• Seafood

  • 3/4 lb Shrimp, medium

• Produce

  • 1 tbsp Basil, fresh
  • 5 cloves Garlic
  • 1 tbsp Oregano, fresh
  • 1 Shallot
  • 1 (28 fluid ounce can Tomatoes

• Pasta & Grains

  • 8 oz Pasta, dry

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1/2 tsp Italian seasoning
  • 1/2 tsp Paprika, smoked
  • 1 tsp Red pepper flakes
  • 1 Salt & pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1/2 cup Cream

Found on saltandlavender.com

Description

Ingredients

• 8 ounces dry pasta
• 3/4 pound medium shrimp, peeled and deveined
• 1 shallot, chopped
• 1 tablespoon olive oil
• 1 (28 fluid ounce) can diced tomatoes
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh basil, chopped
• 1/2 teaspoon Italian seasoning
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1/2 teaspoon chili powder
• 1/2 cup cream (whipping or heavy)
• Salt & pepper, to taste
• 2 tablespoons olive oil
• 2-3 cloves garlic, minced
• 1/2 teaspoon smoked paprika

Directions

• If youre using wooden skewers to grill the shrimp, its a good idea to soak them in water for 10 minutes so they dont splinter. I simply wet a piece of paper towel and wrap the skewers in it. You should have enough shrimp to make four skewers.
• If shrimp are frozen, place in a colander under cool running water until theyre thawed. Peel and devein if necessary. You could also take the tails off at this point.
• Prepare the shrimp basting oil by adding olive oil, garlic, and smoked paprika to a small bowl, and stirring until combined.
• Once your skewers have soaked for 10 minutes, thread the shrimp on them (make a C-shape by poking the top and bottom of the shrimp through the skewer).
• Bring a large pot of salted water to a boil. Cook pasta according to package directions.
• Chop shallot, oregano, and basil.
• Heat olive oil in a deep skillet on medium heat. Add shallot and cook for 3-5 minutes, stirring occasionally.
• Add the diced tomatoes, oregano, basil, Italian seasoning, garlic, red pepper flakes, and chili powder. Increase heat to medium-high and cook for five minutes, stirring occasionally.
• Add the cream to the sauce and cook for another 5-7 minutes, stirring occasionally, until sauce is reduced and thickened to your liking. Add salt & pepper if desired.
• Once pasta is cooked, drain and add to the skillet. Mix. Keep skillet on low heat so it stays warm while you grill the shrimp. You may want to cover the skillet with a lid to keep the heat in. Alternatively, have a second person start BBQing the shrimp just before the sauce/pasta is finished cooking.
• To grill the shrimp skewers, BBQ them on high heat for approximately 90 seconds per side (this is for medium-size shrimp, adjust time accordingly for smaller/larger shrimp). When you first place the skewers on the BBQ, immediately baste the top of the shrimp skewers with the basting oil, then when you turn them over, baste them again. I recommend a silicone baster as it will withstand the high temperature.
• Remove to cooked shrimp from the skewers using a fork. You can either mix them in with the pasta or place them on top. Serve immediately.