Sign In | Create an Account | Welcome, . My Account | Logout | Subscribe | Submit News | Home RSS

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

August 9, 2017
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

Fresh basil

How to:

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

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's Seafood & Southern Country Cooking," Capt. Dick May's newest cookbook, can be ordered at Go to "Cookbooks," then to the "Food and Wine" category. Type in "Capt. Dick's Seafood & Southern Country Cooking" and click. A picture of the cookbook, price and information for ordering will be displayed.



I am looking for:
News, Blogs & Events Web