Barbecued Shrimp & Pasta

Barbecued Shrimp & Pasta

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Brad Heintz


Shrimp and butter and pasta. What's not to love? And I love the fact that everyone in my family loves this recipe. It's easy and so tasty. I have cooked this for 4 and 40 and it always turns out great.


★★★★★ 1 vote

45 Min
15 Min


  • 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

How to Make Barbecued Shrimp & Pasta


  1. Boil water for Pasta. Don't forget to salt your water.
  2. Clarify 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.
  3. Add onion, Cajun seasoning, hot pepper sauce, garlic powder, garlic, and lemon juice
  4. Remove shells and tales from shrimp. Put shrimp on skewers and place in shallow baking pan.
  5. Divide butter sauce in half, spooning half of the butter sauce over shrimp. Let shrimp marinade at room temperature for 30 minutes.
  6. Boil water for pasta and preheat grill.
  7. Place pasta in the pot and boil according to the directions on the box.
  8. Place 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.
  9. Drain pasta, take remaining butter sauce and Parmesan cheese and mix together.
  10. Serve pasta with shrimp on top. Sprinkle with more Parmesan cheese.

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