Barbecued Shrimp Pasta Food

BBQ SHRIMP PASTA SALAD

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding peppers to the boiling water for the last 2 min.; drain. Rinse with cold water; drain well. Place in large bowl.
• Add mayo; mix lightly. Stir in shredded cheese and dressing. Refrigerate 20 min.
• Heat greased grill to medium-high heat. Thread shrimp onto 8 skewers; brush with barbecue sauce. Grill 2 min. on each side or until shrimp are done.
• Cover 4 plates with lettuce; top with pasta salad and shrimp skewers. Sprinkle with Parmesan.

BARBECUE SHRIMP OVER PASTA

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. Saute onion in the drippings until tender. Add shrimp; cook and stir until no longer pink., Return bacon to the skillet. Add barbecue sauce; cook and stir over medium heat until heated through. Drain linguine; top with shrimp mixture. Sprinkle with cheese.

NEW ORLEANS BARBECUE SHRIMP PASTA RECIPE

Steps:

• To a large skillet, whisk Worcestershire, lemon juice, pepper, creole seasoning and garlic.
• Add shrimp and cook until done, cook time will depend on size of shrimp. Shrimp are cooked when the curl into a 'C', they are overcooked when they form an 'O'.
• With a slotted spoon remove shrimp from pan.
• Add butter and cream to pan and whisk to emulsify.
• Return shrimp to pan.
• Add pasta to pan and toss.
• Serve hot.

GRILLED SHRIMP & TOMATOES WITH LINGUINE

Steps:

• In a large saucepan, cook linguine according to package directions. Meanwhile, thread tomatoes onto metal or soaked wooden skewers; brush with 1 tablespoon oil. Thread shrimp onto skewers; brush with remaining oil. Mix seasonings; sprinkle over shrimp., Grill shrimp, covered, over medium heat 3-4 minutes on each side or until shrimp turn pink. Grill tomatoes, covered, over medium heat 2-3 minutes or until slightly softened, turning occasionally., Drain linguine, reserving 1/4 cup pasta water. In same saucepan, melt butter over medium heat. Add linguine, cheese and reserved pasta water, tossing to combine. Remove shrimp and tomatoes from skewers; serve with pasta. Sprinkle with basil.

BARBECUE SHRIMP

Steps:

• Add all ingredients to an oven-proof skillet; stir to combine.
• Bake at 450° for 10 minutes or until shrimp turn pink.
• Serve shrimp with hot French bread, cold beer or iced tea, and lots of napkins.

NEW ORLEANS-STYLE BARBECUED SHRIMP

Steps:

• Heat a large skillet over medium-high heat. Add the olive oil, shallot and garlic. Cook, stirring often with a wooden spoon, until the shallots are soft and fragrant, about 2 minutes. Add the lemon slices and cook until they begin to brown, about 1 minute longer, then stir in the shrimp, paprika, thyme, black pepper and salt. Add the Worcestershire sauce and 3 tablespoons water and bring the liquid to a simmer.
• Cook, stirring often, until the shrimp are beginning to turn pink, about 2 minutes. Add the butter cubes and swirl the pan to combine. Allow the sauce to simmer until the shrimp are pink and just opaque all the way through, another 3 to 4 minutes. Serve with lots of napkins and some crusty bread for sopping up the sauce.

PESTO PASTA WITH SHRIMP

Steps:

• Pulse 3 cups fresh basil, 2 tablespoons toasted pine nuts and 1 garlic clove in a food processor. Pulse in 1/2 cup plain Greek yogurt and 2 tablespoons each grated Parmesan and olive oil until smooth. Cook 12 ounces bucatini; reserve 1/2 cup cooking water. Toss the pasta with the pesto, 1 pound steamed chopped asparagus, 8 ounces sauteed shrimp and the reserved cooking water. Top with toasted breadcrumbs.

BARBECUE SHRIMP OVER PASTA

Steps:

• Cook linguine pasta according to package directions for 'al dente'.
• While pasta is cooking, cook the bacon in a large skillet over medium heat until the pieces are crisp.
• Remove with a slotted spoon and drain on paper towels.
• Reserve 1 tablespoon of the drippings in the skillet.
• Add chopped onion and saute until tender.
• Add shrimp; cook and stir until shrimp is cooked through and turns pink.
• Return bacon to the skillet.
• Add the barbecue sauce and cook and stir over medium heat until heated through.
• Drain linguine and place on serving platter.
• Top with shrimp mixture.
• Sprinkle with Parmesan cheese.

GRILLED SHRIMP PESTO PASTA

Steps:

• In a large bowl combine the shrimp, tomatoes, 1 tablespoon of pesto, salt and pepper. Stir together until coated and set aside for 10-15 minutes while you prep the remaining ingredients.
• Preheat grill to medium-high heat. Thread the shrimp and tomatoes onto skewers.
• While the grill is preheating cook the pasta. Reserve a 1/2 cup of the pasta water before draining the rest. Add the pasta back into the pan.
• When the grill is preheated oil the grill grates then place the skewers on them and close the lid. Grill for 2 minutes then flip them over and grill another 2 minutes or until they're pink and opaque.
• Add the grilled shrimp and tomatoes to the pasta along with the remaining pesto, feta and olives. Toss everything together with tongs and add pasta water as needed to loosen up the sauce. Taste for seasoning, garnish with chopped basil or parsley and serve.

GRILLED SHRIMP WITH FRESH TOMATO SAUCE AND ANGEL HAIR PASTA

Steps:

• Combine 1/4 cup olive oil, lemon juice, salt, and pepper in a large resealable plastic bag. Gently squeeze ingredients in the bag to combine. Add shrimp. Remove as much air as possible, seal, and move shrimp around in the bag to coat in the marinade. Place in a tray or plate so shrimp are in a single layer. Marinate in the refrigerator for 30 to 45 minutes.
• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Preheat an outdoor grill for medium-high heat. Place a heat-proof skillet on one side of the grill to heat with the grill. Thread shrimp onto metal skewers.
• Place shrimp skewers onto the hot grate and grill until the shrimp turn white and opaque, 2 to 3 minutes per side. Remove from the grill.
• Meanwhile, pour 2 teaspoons olive oil into the hot skillet and cook onion, stirring frequently, until softened, 2 to 3 minutes. Add tomatoes, garlic, and red pepper flakes; cook and stir for 1 to 2 minutes. Pour in wine and allow to reduce, about 4 minutes. Stir in cream. Cook and stir for 1 minute. Season with salt and pepper to taste. Add cooked pasta and shrimp to the skillet and stir to combine. Sprinkle with fresh parsley and serve.

NEW ORLEANS-INSPIRED BBQ SHRIMP

Steps:

• Mix the paprika, ancho chili powder, cumin, sugar and salt together in a large bowl. Add the shrimp to the spices and toss to coat evenly. Set aside.
• Melt the butter over medium heat in a 12-inch skillet. Add the garlic and cook, stirring with a wooden spoon, for one minute. Do not brown. Add the shrimp and continue cooking over medium heat, stirring frequently, until the shrimp are almost cooked but still opaque in spots, 3 to 4 minutes. Add the Worcestershire sauce, lemon juice and water and cook until shrimp are done, 1 to 2 minutes more. Scatter the scallions over top and serve.

GARLIC BUTTER SHRIMP PASTA

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Season shrimp with salt and pepper, to taste; set aside. Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic, oregano and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Melt remaining 6 tablespoons butter in the skillet. Stir in pasta, arugula and Parmesan until arugula begins to wilt, about 2 minutes. Stir in shrimp. Serve immediately, garnished with parsley, if desired.

BARBECUED SHRIMP & PASTA

Steps:

• 1. Boil water for Pasta. Don't forget to salt your water.
• 2. Clarify the butter by melting butter in small saucepan on low heat. Remove from heat, when milk solids separate from the golden liquid. Skim off milk solids.
• 3. Add onion, Cajun seasoning, hot pepper sauce, garlic powder, garlic, and lemon juice
• 4. Remove shells and tales from shrimp. Put shrimp on skewers and place in shallow baking pan.
• 5. Divide butter sauce in half, spooning half of the butter sauce over shrimp. Let shrimp marinade at room temperature for 30 minutes.
• 6. Boil water for pasta and preheat grill.
• 7. Place pasta in the pot and boil according to the directions on the box.
• 8. Place shrimp on grill over medium/high heat. Grill 3-4 minutes on each side until opaque. Watch for flare-ups due to the butter. Do not overcook.
• 9. Drain pasta, take remaining butter sauce and Parmesan cheese and mix together.
• 10. Serve pasta with shrimp on top. Sprinkle with more Parmesan cheese.