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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!
Try my Creamy Cajun Chicken Pasta or Spicy Italian Sausage Orzo next.
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.
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You may also like my lemon shrimp pasta recipe, my grilled jumbo shrimp, or my creamy Cajun shrimp pasta.
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?
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. 🙂