Description
Juicy grilled shrimp tossed with vibrant chimichurri sauce and perfectly cooked fettuccine. A fresh, flavorful weeknight meal.
Ingredients
Units
Scale
- 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
- Make the Chimichurri:
- 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.
- Cook 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. Once cooked, drain the pasta and place it in a large mixing bowl.
- Prepare and Grill the Shrimp:
- 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.
- Combine the Pasta and Chimichurri:
- 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.
- Serve:
- 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