Grilled Shrimp and Chimichurri Pasta
Recipe Type: Main
Serves: 2 servings
For the Chimichurri:
  • 2 cups packed parsley
  • 2 garlic cloves
  • 5 tablespoons olive oil
  • 1-2 tablespoons red wine vinegar
  • ½ teaspoon salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon ground black pepper
  • 4 ounces of your favorite pasta, uncooked (I used fettuccine)
For the Shrimp:
  • Click the link above for the recipe.
For the Chimichurri:
  1. Add all the ingredients to a blender or food processor and blend until smooth. Taste the sauce and adjust the seasoning as needed.
  2. Set aside.
For the Pasta and Shrimp:
  1. Cook the pasta according to package directions. Drain when done and place in large mixing bowl.
  2. As the pasta cooks, add the shrimp, oil, salt, black pepper, and red pepper to a bowl and toss to combine.
  3. Lightly spray a stovetop grill with the nonstick cooking spray. Set the grill to medium-high heat.
  4. When hot, add the shrimp, and cook for 3-4 minutes each side. Remove and keep warm.
  5. Pour about ¾ the Chimichurri over the pasta in the bowl and toss to combine. Add more sauce to taste. Transfer the pasta to a serving bowl and place the grilled shrimp over the top of the pasta.
  6. Serve warm garnished with fresh parsley.
Recipe by Honest Cooking at