Barbecued Shrimp & Pasta
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- 1 c
- butter, unsalted
- 3 Tbsp
- onion, finely chopped
- 3 tsp
- cajun seasoning
- 2 tsp
- hot pepper sauce
- 1/2 tsp
- garlic powder
- 1 clove
- garlic, minced
- 4 Tbsp
- lemon juice, fresh
- 1 lb
- shrimp, peeled
- 12 oz
- thin spaghetti pasta (or your favorite pasta)
- 1/2 c
- parmigiano-reggiano, grated
1Boil water for Pasta. Don't forget to salt your water.
2Clarify the butter by melting butter in small saucepan on low heat. Remove from heat, when milk solids separate from the golden liquid. Skim off milk solids.
3Add onion, Cajun seasoning, hot pepper sauce, garlic powder, garlic, and lemon juice
4Remove shells and tales from shrimp. Put shrimp on skewers and place in shallow baking pan.
5Divide butter sauce in half, spooning half of the butter sauce over shrimp. Let shrimp marinade at room temperature for 30 minutes.
6Boil water for pasta and preheat grill.
7Place pasta in the pot and boil according to the directions on the box.
8Place shrimp on grill over medium/high heat. Grill 3-4 minutes on each side until opaque. Watch for flare-ups due to the butter. Do not overcook.
9Drain pasta, take remaining butter sauce and Parmesan cheese and mix together.
10Serve pasta with shrimp on top. Sprinkle with more Parmesan cheese.