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Catch ‘em & Cook ‘em: Grilled Shrimp & Tomatoes with Linguini

February 20, 2019
By Capt. Dick May , Pine Island Eagle


8 oz uncooked linguini

16 cherry tomatoes

2 Tbsp olive oil

1 Lb uncooked large shrimp peeled and deveined

1/2 tsp pepper

1/4 C grated Parmesan cheese

How to:

1. In a saucepan, cook linguini according to package direction

2. Meanwhile, thread tomatoes onto skewers and brush with some oil.

3. Thread shrimp onto skewers and brush with oil.

4. Mix seasonings and sprinkle over shrimp

5. Grill shrimp, covered, over medium heat for 3-4 minutes on each side or until slightly softened, turning the shrimp occasionally until they all turn pink.

6. Grill tomatoes 2-3 minutes or until slightly softened, turning occasionally.

7. Drain linguini, reserving 1/4 C pasta water.

8. In same pan, melt butter over medium heat. Add linguini, cheese and reserved pasta water, tossing to combine.

9. Remove shrimp and tomatoes from skewers and serve with pasta. Sprinkle with basil.

Capt. Dick May is a former longtime charter captain and cookbook author.



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