GRILLED SHRIMP WITH LEMON LINGUINE

By jarren

Ingredients

• Grilled Shrimp:
• Bamboo skewers
• 1 pkg (340 g) frozen raw shrimp, thawed
• 2 tbsp (25 mL) oil
• 2 cloves garlic, crushed
• 1/2 tsp (2 mL) dill weed
• Lemon Linguine:
• 16 oz (500 g) linguine
• 1 cup (250 mL) frozen peas
• 1 1/4 cups (300 mL) light cream (10%)
• 2 tsp (10 mL) grated lemon peel
• 1 clove garlic, crushed
• 1/4 tsp (1 mL) freshly ground pepper
• 1 cup (250 mL) freshly grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

Grilled Shrimp:

Soak bamboo skewers in hot water for 30 minutes. Peel and devein shrimp, leaving tails intact. Pat dry with paper toweling. Combine oil, garlic and dill in a heavy zip-lock plastic bag. Add shrimp and squeeze bag to coat shrimp with seasoning mixture; seal bag. Let stand for 30 minutes. Remove shrimp from bag. Thread shrimp onto soaked skewers. Broil shrimp skewers for 3 - 4 minutes per side or until shrimp are pink. Do not overcook. Alternatively,shrimp skewers may be grilled over medium heat on natural gas barbecue. Serve over lemon linguine.

Lemon Linguine:

Cook linguine in boiling salted water, according to package directions. Add peas to linguine during last 2 minutes of cooking; drain. Meanwhile, combine cream, lemon peel, garlic and pepper in a saucepan. Bring to a simmer over low heat and cook, stirring frequently, for 5 minutes or until slightly thickened. Toss linguine and peas with cream mixture and Parmesan cheese. Serve immediately.