Grill up some shrimp and serve it on a bright, herb-loaded bed of chimichurri pasta.
The first time I had chimichurri was years ago after my husband came back from a business trip to Venezuela. He told me about the beautiful green sauce that he had, served over grilled steak. Soon after his trip, he tried his hand at his own version of chimichurri.
He told me the main ingredient for the chimichurri was fresh parsley. Yes, parsley. The pretty green herb that’s used mostly as a garnish. I have to admit that I was skeptical. I wasn’t sure how he’d make a fabulous sauce with parsley as the main ingredient.
We’ve been eating chimichurri ever since. It’s amazingly easy to make with just a few simple ingredients, and the flavor is as wonderful as its color.
Chimichurri is traditionally served as a sauce with meat, but to quote Pee Wee Herman, I’m a rebel, Dottie! I thought it would be great with shrimp, and it is! There are many variations of chimichurri, so feel free to go with the flow and add what you like to yours.
Grilled Shrimp and Chimichurri PastaPatricia Conte
For the Chimichurri:
- 2 cups packed parsley
- 2 garlic cloves
- 5 tablespoons olive oil
- 1-2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1/4 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:
- Add all the ingredients to a blender or food processor and blend until smooth. Taste the sauce and adjust the seasoning as needed.
- Set aside.
For the Pasta and Shrimp:
- Cook the pasta according to package directions. Drain when done and place in large mixing bowl.
- As the pasta cooks, add the shrimp, oil, salt, black pepper, and red pepper to a bowl and toss to combine.
- Lightly spray a stovetop grill with the nonstick cooking spray. Set the grill to medium-high heat.
- When hot, add the shrimp, and cook for 3-4 minutes each side. Remove and keep warm.
- Pour about 3/4 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.
- Serve warm garnished with fresh parsley.
Patricia Conte is the writer, recipe developer, and photographer behind Grab a Plate. She credits her love of cooking, baking, and entertaining to her Italian immigrant family who is also passionate about all things food! Visit her at Grab a Plate where she shares her love of food, recipes, and bites in between. Follow Patricia on Twitter, Facebook, and Instagram.