Grilled Chili Garlic Shrimp with Pesto Pasta is quick and delicious, and it comes together in just 30 minutes. I love efficient meals. The key to an preparing an “efficient” meal is preparing and cooking ingredients in the most logical sequence.
The trick to getting this Grilled Chili Garlic Shrimp with Pesto Pasta on the table in 30 minutes is to order the preparation and cooking steps so that you move easily from one step to the next without wasting any time.
First, I put a pot of water on the stove to boil for the pasta. While the water is heating up, I prepare a quick marinade for the shrimp (if using frozen shrimp, just take it out the night before and let it defrost in the refrigerator). After the water comes to a boil, the shrimp is skewered and grilled. As soon as the pasta is cooked, simply toss the pasta with pesto (I keep a jar of pesto like this Kale Basil Hazelnut Pesto in my refrigerator throughout the summer for quick meals) and a little pasta cooking liquid to loosen it up. Toss in a little Romano cheese if you like (I left it out for my husband who has dairy intolerances) and top with a skewer of grilled shrimp.
Frozen shrimp is a great protein to keep handy and so is pesto. Together, these two ingredients can transform an otherwise boring meal into something “fancy.” Although shrimp can be expensive, if you stick to the proper serving size, it’s easier on the pocketbook, while providing a quick solution to dinner.
Grilled Chili Garlic Shrimp with Pesto Pasta
- 1 pound extra large shrimp shelled and deveined
- 2 tablespoons extra virgin olive oil
- 3 teaspoons garlic minced
- 1/8 teaspoon red pepper flakes
- dash of sea salt
- fresh ground black pepper
- 8 ounces dried gluten-free pasta
- 1/2 cup Kale Basil Hazelnut Pesto or other pesto
- grated romano cheese optional
- In a medium bowl, toss together shrimp, olive oil, garlic, pepper flakes, salt and pepper. Let marinate 15-30 minutes while you start up the grill and bring a pot of water to boil for the pasta. If using bamboo skewers, soak in a shallow pan of water. Skewer shrimp and grill until just cooked through, flipping skewers over to get grill marks on both sides.
- Cook pasta according to package directions; drain. Toss with pesto and a little pasta cooking liquid or water to loosen up. Add some romano cheese desired. Top with grilled shrimp.
This Grilled Chili Garlic Shrimp with Pesto Pasta dinner can be made in 30 minutes from start to finish.