Spicy Pasta with Grilled Shrimp

Name: Spicy Pasta with Grilled Shrimp
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving
Ingredients: 8 ounces uncooked pasta; 3/4 pound medium shrimp; 1 shallot; 1 tablespoon olive oil; 1 (28 fluid ounce) can diced tomatoes; 1 tablespoon fresh oregano; 1 tablespoon fresh basil; 1/2 teaspoon Italian seasoning; 3 cloves garlic; 1 teaspoon red pepper flakes; 1/2 teaspoon chili powder; 1/2 cup heavy/whipping cream; salt & pepper; 2 tablespoons olive oil; 2-3 cloves garlic; 1/2 teaspoon smoked paprika

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Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4
Course
Main Course
Cuisine
American

Spicy Pasta with Grilled Shrimp

Nina Acevedo

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A pasta dish with a spicy tomato sauce and smoky grilled prawns.

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Ingredients

Servings

8 ounces uncooked pasta
3/4 pound medium shrimp thawed & peeled
1 shallot chopped
1 tablespoon olive oil
1 (28 fluid ounce) can diced tomatoes with juices
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 heavy/whipping cream
salt & pepper to taste

Shrimp basting oil:

2 tablespoons olive oil
2-3 cloves garlic minced
1/2 teaspoon smoked paprika

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Instructions

If you're using wooden skewers to grill the shrimp, it's a good idea to soak them in water for at least 20 minutes so they don't splinter. I simply wet a piece of paper towel and wrap the skewers in it. You should have enough shrimp to make four skewers.
Prepare the shrimp basting oil by adding olive oil, garlic, and smoked paprika to a small bowl, and stirring until combined.
Thread the shrimp on the skewers (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 al dente according to package directions.
Chop shallot, oregano, and basil.
Heat olive oil in a deep skillet over 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. Stir. 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, grill 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.

Notes

If you want to make this dish really spicy, double the chili powder. You could even mix some chili powder in with the basting oil if you really like your spice.
Every BBQ/grill/grill pan is different, so keep that in mind when grilling the shrimp. I used a gas BBQ.