Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
(1 shrimp skewer and 2/3 cup cooked pasta per serving)
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Thread onto four 10-inch skewers, leaving 1/4 inch between shrimp. Drizzle with lemon juice; sprinkle evenly with garlic, salt and pepper.
Grill shrimp on the rack of an uncovered charcoal grill directly over medium coals for 5 to 8 minutes or until shrimp are opaque, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place shrimp on grill rack over heat. Cover and grill as above.)
Meanwhile, prepare pasta according to package directions; drain.
To serve, divide pasta among four serving plates. Top with shrimp on skewers. Sprinkle with parsley. Squeeze lemon wedges over shrimp. Drizzle with olive oil.