Grilled Shrimp and Chimichurri Fettuccine

Grill up some shrimp and serve over a bright, herb-loaded bed of chimichurri-coated fettuccine for a colorful, fresh and vibrant meal.

The first time I encountered chimichurri was many many years ago, after my husband returned from a business trip to Venezuela. He raved about a vibrant green sauce he had tried, served over grilled steak. Inspired, he decided to make his own version of chimichurri at home. Success!

When he told me the main ingredient was fresh parsley, I have to admit, I was a bit skeptical. Parsley? The herb that’s mostly used as a garnish? I wasn’t sure how he’d turn that into a fabulous sauce. But one bite changed my mind completely!

Since then, chimichurri has become a staple in our home. It’s incredibly easy to make with just a few simple ingredients, and its flavor is as bold as its color.

While chimichurri is traditionally paired with grilled meats, don’t be afraid of pairing it with things like grilled salmon or chicken – it’s just as delicious. Or like here, with grilled shrimp, and coating perfectly cooked fettuccine, so lovely.

How to Make Grilled Shrimp and Chimichurri Fettuccine

1. Make the Chimichurri:

• Prepare the ingredients: Add the parsley, garlic, olive oil, red wine vinegar, salt, cumin, red pepper flakes, and black pepper into a blender or food processor.
• Blend the sauce: Blend until smooth, tasting as you go. Adjust seasoning to your taste, adding more salt or vinegar if needed. Set aside the Chimichurri sauce.

2. Cook the Pasta:

• Boil the pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until al dente. This typically takes about 8–10 minutes.
• Drain the pasta: Once cooked, drain the pasta and place it in a large mixing bowl.

3. Prepare and Grill the Shrimp:

• Season the shrimp: In a bowl, combine the shrimp, olive oil, flaked salt, black pepper, and red pepper flakes. Toss the shrimp until well coated.
• Grill the shrimp: Preheat a stovetop grill to medium-high heat and spray it lightly with nonstick cooking spray. Grill the shrimp for 3–4 minutes per side until they turn opaque and lightly charred. Remove from heat and keep warm.

4. Combine the Pasta and Chimichurri:

• Dress the pasta: Pour about 3/4 of the prepared Chimichurri sauce over the pasta in the mixing bowl. Toss until the pasta is evenly coated. Taste, and add more Chimichurri if desired.

5. Serve:

• Assemble the dish: Transfer the pasta to a serving bowl. Arrange the grilled shrimp on top of the pasta.
• Garnish: Sprinkle fresh minced parsley over the dish for a burst of color and extra flavor.

Recipe Notes:

• Shrimp Options: If you can’t find jumbo shrimp, you can substitute with regular-sized shrimp. Adjust the cooking time accordingly.
• Customize the Chimichurri: Feel free to add a little extra red pepper flakes for more heat or more vinegar for added tanginess.
• Make Ahead: You can prepare the Chimichurri sauce up to 2 days in advance. Just store it in an airtight container in the refrigerator.
• Vegetarian Option: For a vegetarian variation, substitute grilled vegetables (like zucchini or bell peppers) for the shrimp.

Grilled Shrimp and Chimichurri Pasta

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

• Author: Patricia Conte
• Total Time: 30 minutes
• Yield: Serves 2
• Diet: Omnivore, Pescatarian

Print Recipe

Pin Recipe

Description

Juicy grilled shrimp tossed with vibrant chimichurri sauce and perfectly cooked fettuccine. A fresh, flavorful weeknight meal.

---

Ingredients

Units USM Scale 1x2x3x

• 2 cups (60 g) packed parsley
• 2 garlic cloves
• 5 tablespoons (75 ml) olive oil
• 1-2 tablespoons (15-30 ml) red wine vinegar
• 1/2 teaspoon (2.5 g) salt
• 1/4 teaspoon (1 g) ground cumin
• 1/4 teaspoon (1 g) red pepper flakes
• 1/4 teaspoon (1 g) ground black pepper
• 4 ounces (115 g) fettuccine or your favorite pasta, uncooked
• 8 fresh jumbo shrimp (with tails on)
• 1 tablespoon (15 ml) olive oil
• 1/4 teaspoon (1 g) flaked salt
• 1/4 teaspoon (1 g) ground black pepper
• 1/4 teaspoon (1 g) red pepper flakes
• Fresh parsley leaves, minced, for garnish
• Nonstick cooking spray

---

Instructions

1. Make the Chimichurri:
2. Add the parsley, garlic, olive oil, red wine vinegar, salt, cumin, red pepper flakes, and black pepper into a blender or food processor. Blend until smooth, tasting as you go. Adjust seasoning to your taste, adding more salt or vinegar if needed. Set aside the Chimichurri sauce.
3. Cook the Pasta:
4. Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until al dente. This typically takes about 8–10 minutes. Once cooked, drain the pasta and place it in a large mixing bowl.
5. Prepare and Grill the Shrimp:
6. In a bowl, combine the shrimp, olive oil, flaked salt, black pepper, and red pepper flakes. Toss the shrimp until well coated. Preheat a stovetop grill to medium-high heat (approximately 375°F (190°C)) and spray it lightly with nonstick cooking spray. Grill the shrimp for 3–4 minutes per side until they turn opaque and lightly charred. Remove from heat and keep warm.
7. Combine the Pasta and Chimichurri:
8. Pour about 3/4 of the prepared Chimichurri sauce over the pasta in the mixing bowl. Toss until the pasta is evenly coated. Taste, and add more Chimichurri if desired.
9. Serve:
10. Transfer the pasta to a serving bowl. Arrange the grilled shrimp on top of the pasta. Sprinkle fresh minced parsley over the dish for a burst of color and extra flavor.

Notes

• For a richer chimichurri, use a combination of parsley and cilantro.
• To prevent the shrimp from sticking to the grill, ensure it’s properly oiled and hot before adding the shrimp.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; the flavors meld beautifully overnight.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 5
• Sodium: 400
• Fat: 25
• Saturated Fat: 5
• Unsaturated Fat: 20
• Trans Fat: 0g
• Carbohydrates: 60
• Fiber: 5
• Protein: 30
• Cholesterol: 150

If You Liked This Recipe, You’ll Love These

• Baked Salmon with Basil Chimichurri and Crispy Thyme Fries
• Nduja Spaghetti Carbonara – An Italian Icon, Spicy Edition
• Tingly Rigatoni Carbonara