Filed under: Food and Recipes, Main Dishes | Tags: date night, Grilled shrimp, pasta, shrimp diablo
My husband and I love creating date nights at home. Even more, we love when the food of date night centers around the grill. I love, even more so, when I don’t have to cook the date night meal!
This recipe combines all the ease and flavor of date night. It comes together in a snap, grills quickly, and feels special enough to be called date food. Pop in a movie, pour a beverage, and you’re good to go, just you and yours.
Diablo Shrimp with Angel Hair Pasta
Recipe courtesy of Weber Grill
1/2 cup unsalted butter
1 tablespoon finely chopped garlic
1 teaspoon ground cayenne pepper
1/2 cup dry white wine
4 tablespoons finely chopped fresh Italian parsley, divided
1 pound extra-large shrimp (16/20 count), deveined but not peeled
1/2 teaspoon kosher salt
8 ounces angel hair (capellini) pasta
1/4 cup extra-virgin olive oil
1/3 cup freshly grated Parmigiano-Reggiano cheese
1 lemon, halved
1. In a medium saucepan set over medium heat, melt butter. When melted, add garlic and cayenne. Cook until fragrant. Add wine. Reduce mixture by half. Stir in 2 tbsp of the chopped parsley. Set aside to cool.
2. When mixture is cool, toss marinade, salt, and shrimp together in a large bowl. Set aside and prep grill.
3. Grill the shrimp over direct high heat (450° to 550°F), with the lid closed as much as possible, until just opaque, 3 to 4 minutes, turning once. If flare-ups occur, temporarily move the shrimp away from the flame, positioning them over indirect heat.
4. Meanwhile, bring a large pot of salted water to a boil. Cook pasta to al dente according to package directions. When pasta is done, drain, and toss with the olive oil, cheese, and remaining parsley.
5. When shrimp is done, transfer to a clean bowl, and squeeze lemon halves over. Toss and serve immediately alongside pasta. Goes great with a side caesar salad!
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