Garlic Butter Shrimp Pasta​

  • Cooking Time: 25–30 minutes total Shrimp: 10–12 minutes Sauce + pasta: 15–20 minutes (can be done on side burner or grill-safe pan
  • Serving: 4
  • Difficulty: Easy

Ingredients:

For the Shrimp:

  • 1 lb large shrimp, peeled and deveined

  • 2 tbsp olive oil

  • 1 tsp garlic powder

  • ½ tsp paprika

  • Salt & pepper to taste

  • Skewers (if grilling directly)

Garlic Butter Sauce:

  • 4 tbsp unsalted butter

  • 4 cloves garlic, minced

  • Juice of ½ lemon

  • ¼ tsp chili flakes (optional)

  • ¼ cup grated Parmesan

  • 2 tbsp chopped fresh parsley

Pasta:

  • 8 oz linguine or spaghetti, cooked al dente
  • Salted water for boiling (can be done separately or ahead of time)

Estimated Nutrition (Per Serving)

  • Calories: ~520 kcal
  • Protein: ~30g
  • Fat: ~22g
  • Saturated Fat: ~10g
  • Carbs: ~50g
  • Sugars: ~2g
  • Fiber : ~3g
  • Sodium: ~700mg 

Note: Nutrition will vary depending on pasta and portion size.

 Instructions:

1. Preheat Pellet Grill:

  • Set to 400°F using oak, pecan, or applewood pellets for balanced smoke and richness.

2. Season and Grill the Shrimp:

  • Toss shrimp with olive oil, garlic powder, paprika, salt, and pepper.

  • Skewer or place in a grill basket.

  • Grill for 3–4 minutes per side, until pink and slightly charred.

3. Make the Garlic Butter Sauce:

  • In a cast iron skillet or grill-safe pan, melt butter on the pellet grill or side burner.

  • Add garlic and sauté for 1–2 minutes until fragrant.

  • Stir in lemon juice, chili flakes, and Parmesan.

  • Toss in the cooked pasta and mix well.

  • Add grilled shrimp and parsley, toss to coat.

4. Serve:

  • Plate hot, garnish with extra Parmesan and parsley if desired.

  • Serve with lemon wedges and toasted garlic bread.

Pro Tips:

  • Add a splash of white wine to the sauce for extra depth.

  • Try zucchini noodles or gluten-free pasta for lighter versions.

  • Top with chili oil or crushed red pepper for extra heat.