Grilled Shrimp and Cherry Tomato Pasta with Basil and Parmesan Recipe
This Shrimp Pasta recipe features perfectly grilled shrimp and juicy cherry tomatoes served over tender linguine tossed in a buttery Parmesan sauce with fresh basil. Ready in just 30 minutes, it’s a delicious and elegant meal perfect for a quick weeknight dinner or casual entertaining.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Ingredients
Pasta
- 8 oz. uncooked linguine
Grilled Shrimp and Tomatoes
- 16 cherry tomatoes
- 2 Tbsp olive oil, divided
- 1 lb uncooked large shrimp (peeled and deveined, tails on)
- ½ tsp pepper
- ¼ tsp salt
- ¼ tsp garlic powder
Sauce
- 2 Tbsp butter
- ¼ cup grated Parmesan cheese
- 2 Tbsp chopped fresh basil
Instructions
- Cook linguine: Prepare the linguine according to the package directions until al dente. Drain, reserving ¼ cup of the pasta cooking water for later use.
- Prepare skewers and season shrimp: Thread cherry tomatoes onto skewers and brush them with 1 tablespoon of olive oil. Thread shrimp onto separate skewers and brush with the remaining olive oil. In a small dish, mix together the pepper, salt, and garlic powder, then sprinkle this seasoning evenly over the shrimp.
- Grill shrimp and tomatoes: Place the skewers of shrimp and tomatoes on a grill over medium heat. Cover and grill for 3-4 minutes on each side, turning occasionally, until the shrimp turn pink and the tomatoes soften slightly.
- Toss pasta with butter: In the same saucepan used for the linguine, melt the butter over medium heat. Add the cooked linguine along with the reserved pasta water, then toss to combine and coat the pasta evenly in the buttery sauce.
- Combine pasta with grilled shrimp and tomatoes: Remove the shrimp and tomatoes from the skewers and add them to the pasta. Toss gently to mix everything together.
- Garnish and serve: Sprinkle the chopped fresh basil and grated Parmesan cheese over the top of the pasta. Serve immediately while warm and enjoy your flavorful grilled shrimp linguine dish.
Notes
- Be careful not to overcook the shrimp on the grill to keep them tender and juicy.
- If you don’t have skewers, you can grill shrimp and tomatoes on a grill pan or foil tray but be sure to turn frequently.
- For a bit of heat, consider adding red pepper flakes to the seasoning mix.
- This dish pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
- Leftovers store well in an airtight container in the refrigerator for up to 2 days.
