Serves 4
30 min
Easy Grilled Chili Garlic Shrimp with Pasta and Pesto
Recipe GLPR4e810d2a2f0b9c
Succulent grilled shrimp seasoned with garlic, red pepper flakes, and black pepper are paired with tender gluten-free pasta tossed in vibrant kale basil hazelnut pesto. This light yet satisfying dish comes together in just 30 minutes and serves 4 as a delicious lunch or dinner.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pound extra large shrimp, peeled and deveined
2 tablespoons extra virgin olive oil
3 teaspoons minced garlic
1/8 teaspoon red pepper flakes
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
8 ounces dried gluten-free pasta
1/2 cup kale basil hazelnut pesto
2 tablespoons grated Romano cheese, optional
Directions
In a medium bowl, combine the shrimp with the olive oil, minced garlic, red pepper flakes, sea salt, and black pepper. Toss well until all shrimp are evenly coated with the marinade.
Set the shrimp aside to marinate for 15 to 30 minutes while you preheat a grill to medium-high heat. If using bamboo skewers, soak them in water during this time.
Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to the package directions until al dente. Drain and set aside, reserving about 1/4 cup of the pasta cooking water.
Thread the marinated shrimp onto the prepared skewers, dividing evenly. Place the skewers on the preheated grill and cook for 2 to 3 minutes per side, until the shrimp are opaque and firm to the touch, reaching an internal temperature of 145°F or displaying clear, firm flesh with no translucence.
In a large bowl, toss the warm cooked pasta with the kale basil hazelnut pesto. Add a splash of the reserved pasta water or additional water to loosen the pesto and create a light, silky coating throughout the pasta.
Divide the pesto-tossed pasta among four serving plates. Top each portion with the grilled chili garlic shrimp and sprinkle with grated Romano cheese if desired. Serve immediately while the shrimp are hot.
