Summer has arrived in Chicago, and that means we’re grilling as much as possible. I’ve been using my Made In Grill Frying Pan constantly — it’s lightweight, versatile, and perfect for getting even heat on foods like shrimp. This Grilled Shrimp Pasta is light, bright, and an ideal dish for warm-weather dinners or backyard gatherings.
How to Make Grilled Shrimp Pasta
My partner Roy, a pasta enthusiast, helped shape this recipe into a simple, fresh meal perfect for summer entertaining. Start by making a lemon-forward marinade of olive oil, salt, red pepper flakes, lemon peel, garlic, and lemon juice. Toss the shrimp with a couple of tablespoons of that marinade so they’re just lightly coated and let them sit briefly to absorb the flavor.
Grill the shrimp in a perforated grill pan so they get smoky flavor without falling through the grate. The holes let heat and smoke circulate while holding the shrimp safely. Once the shrimp are cooked through, set them aside and grill oiled, salted green onions until charred. Meanwhile, cook your pasta, prep herbs, and grate parmesan so everything is ready to assemble while the pasta is still hot.
Assemble Your Pasta
Work quickly so the pasta stays warm. In a large bowl, combine the hot drained pasta with butter and the remaining marinade (remove the lemon peels first). Toss to coat, then fold in the grilled shrimp, chopped green onions, chopped chives and parsley, arugula, and the grated parmesan. If the pasta feels dry, add a splash of reserved pasta cooking water to loosen and create a silky finish. Serve with extra parmesan on top.
Summer Grilled Shrimp Pasta
Description
This grilled shrimp pasta is a summer staple: light, citrusy, and easy to scale for a crowd. The lemon and herbs keep the dish bright while the grilled shrimp adds smoky, complex flavor.
Ingredients
- ½ cup plus ½ tablespoon olive oil, divided
- 2 tablespoons plus 1 ¾ teaspoons salt, divided, plus more for salting pasta water and green onions
- 1 teaspoon red pepper flakes
- 2 garlic cloves, pressed
- 1 to 2 large lemons (zest and juice)
- 1 pound shrimp, patted dry
- 1 bunch green onions, cleaned and trimmed
- 1 pound long pasta (linguine or spaghetti) — regular or gluten-free
- 2 tablespoons unsalted butter
- ¼ cup chopped chives
- ¼ cup chopped flat-leaf parsley
- 1 cup arugula
- ½ cup grated parmesan, plus more for serving
Instructions
- Preheat your grill to 400°F (about 200°C).
- Bring a large pot with four quarts of water to a boil and add 2 tablespoons of salt.
- Peel a lemon in one long strip with a vegetable peeler or paring knife to create lemon ribbons, then juice the lemon(s) to yield about 3 tablespoons of juice.
- Whisk together ½ cup olive oil, 1 teaspoon salt, red pepper flakes, pressed garlic, lemon juice, and the lemon peels to make the marinade.
- In a medium bowl, toss the shrimp with 2–3 tablespoons of the marinade—just enough to lightly coat. Set aside to marinate briefly.
- While the shrimp marinates, preheat a grill pan on the grill for about 5 minutes. If your pasta water is already boiling, reduce the heat and cover it until ready to cook.
- Add the shrimp to the hot grill pan and cook 3–4 minutes, flipping once, until opaque and cooked through. Remove and set aside.
- Brush the green onions lightly with the remaining olive oil and season with about ¾ teaspoon salt. Grill until slightly charred and softened, about 1–3 minutes, then chop into bite-size pieces.
- Return the water to a boil and cook the pasta according to package directions. Reserve ½ cup pasta water if using regular pasta. Drain and transfer the hot pasta to a large bowl.
- Toss the pasta with butter and the remaining marinade (discard the lemon peels). Add the grilled green onions, chives, parsley, arugula, and parmesan. If the pasta seems dry, add reserved pasta water a little at a time until you reach a silky consistency.
- Gently fold in the cooked shrimp. Plate the pasta and garnish with additional parmesan to taste.
- Serve immediately and enjoy.