This grilled shrimp pasta recipe is a marriage made in food heaven. The shrimp are to die for, and the tomato sauce comes together easily!
The sauce in this spicy shrimp pasta recipe is a fairly basic tomato cream sauce, but it has some fresh herbs and spice to kick the taste up a notch.
The real star of this meal is the grilled shrimp, obviously. They are so good. The smoked paprika and garlic in the basting oil take them to the next level of deliciousness.
Cooking shrimp on the BBQ is simple and fast... just watch you don't overcook them because that is very easy to do.
Grilling is definitely my favorite method of cooking shrimp these days. I love the smoky flavor! Assembling the skewers is easy, you just have to not stab yourself if you're a klutz like me.
Ah, BBQ season. I haven't had a BBQ for years, and ours finally arrived. Naturally, we've already used it a handful of times in the few days we've had it so far 🙂 We've had some weird weather lately, but that's par for the course here in Alberta. It can be shorts and t-shirts weather or just above freezing in a matter of a couple of days.
We still used the BBQ recently when it was cold and windy, but that's nothing. Here in Alberta, many people BBQ in -25C. That's some dedication!
We really love our BBQs here, and I am no exception. I ain't giving it up for half a year!
I foresee that being us next winter. Not me standing out there, but my husband of course. I will happily enjoy the fruits of his frozen labors!
Will you be making this spicy shrimp tomato pasta this BBQ season? You really should.
What kinds of things do you usually BBQ?
Spicy Pasta with Grilled Shrimp
Ingredients
- 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
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.
You may also like my lemon shrimp pasta recipe, my grilled jumbo shrimp, or my creamy Cajun shrimp pasta.
Mark says
Just curious before I tried this…BTW looks great! Anyway, when you list chili powder as part of the heat ingredients, do you mean cayenne, or a commercial blended chili seasoning of chiles, garlic, onion, etc. (e.g. McCormick’s or Mexene) like is used to make chili con carne in the US?
Natasha says
Hi Mark! I mean the commercial blend like McCormick etc make. I find most aren't too spicy (I live in Canada, though, and brands I've tried here aren't spicy). With that said, in parts of the US you can find hot chili powder blends as well. If including cayenne pepper in any of my recipes, I will list it as "cayenne pepper". Hope you enjoy the recipe. 🙂
MAC says
Those shrimps look so delicious... I'm on my way to local supermarket. Gonna try this recipe today!
Natasha says
Hope you enjoy it!!
AGBOCHENU OTENE ABOVE says
although I have not tasted it but by main looking it's good, please keep it up dear!
Anna Wright says
That is a unique recipe. The spicy twist to your pasta makes it more unique and tasty. Thanks for sharing.
Jennifer M Zeiger says
A friend requested spicy latin pasta for his Birthday dinner. I had to scratch my head and resort to google because I'm not familiar with the world of spicy. This recipe caught my eye because of the shrimp. I mean, who doesn't love shrimp? =) Worked out great even though it was raining out. so thanks for sharing the recipe! =)
Natasha says
I'm so glad it worked out!! 🙂
AiPing | Curious Nut says
This is super gorgeous.... and not to mention definitely delicious.
Natasha says
Thanks so much!!
Kirk says
This looks amazing. It is in the menu tomorrow night.
I live in sunny Tucson now that I have retired but when I lived in snow country there was a path shovels out for me to get to the grill.
Thanks for the recipe.
Natasha says
Thank you! Ah I am jealous... I LOVE Arizona!! I hope you enjoy the recipe 🙂 Haha sounds like you've earned your snow-free winters 😉
Odette @ World of Sauces says
I should bookmark this one, too. 😉 Thanks!
Natasha says
Thank you 🙂
simonacallas says
Wow! This is a dream dish! Looks so great that it worth a -25C barbecue 🙂
Natasha says
Haha thanks Simona! ?
Lynn | The Road to Honey says
Ha! Ha Natasha! Isn't it so true that the hubbies are always delegated the task of grilling when the temperatures are sub zero? But it is completely worth it as long as these shrimp are involved. They look so succulent. . .and that char. . .it's making me wish I had them right now. Perhaps when the hubby gets back from Shanghai as he will be anxious to have non Chinese food. 😉
Natasha says
Thanks Lynn 🙂 You definitely need to get the hubby on the BBQ when he gets back!!
Meghan | Fox and Briar says
I grew up in Alaska, so I am of the same mindset that winter is no reason not to BBQ! Now we live in the PNW and we grill all year round here. Unless it is pouring down rain - that can put a damper on it! I'm loving this grilled shrimp pasta! I have been going crazy for shrimp lately, and this looks so delish!
Natasha says
Thanks Meghan!! I'm glad you understand 😉