Grilled Shrimp and Tomatoes with Linguine

If you're craving a decadent, yet simple, grilled shrimp recipe, look no further!  This recipe is PERFECT.

Normally I make small tweaks to a new recipe.  I wouldn't change a thing with this!  My only note is that the recipe says it makes 4 servings, and Chris and I ate it all ourselves. :-)

We used frozen, uncooked shrimp.  To thaw, submerge the shrimp in cold water, changing once, for 10-15 minutes.  Also, I have trouble remembering to reserve cooking liquid.  I have a colander that hangs over the sink.  I put my glass measuring cup in it to remind me before I drain it all down the sink that I need to save some of it!

I was wondering if the linguine itself would be too bland with just butter and Parmesan.  But the shrimp is so flavorful, anything with more zip would just compete with the shrimp.  So don't doctor up the pasta!

The recipe comes from the August/September 2014 issue of Simple & Delicious.

Grilled Shrimp and Tomatoes with Linguine

8 oz uncooked linguine
16 cherry tomatoes
2 Tbsp olive oil
1 lb uncooked large shrimp, peeled and deveined
1/2 tsp pepper
1/4 tsp each salt, garlic powder, and Italian seasoning
2 Tbsp butter
1/4 cup grated Parmesan cheese
2 Tbsp torn fresh basil
1/4 reserved pasta water

In a saucepan, cook linguine according to package directions.  Meanwhile, thread tomatoes onto skewers; brush with some oil.  Thread shrimp onto skewers; brush with remaining oil.  Mix seasonings.  Sprinkle over shrimp.

Grill shrimp, covered, over medium heat 3-4 minutes on each side or until shrimp turn pink.  Grill tomatoes 2-3 minutes or until slightly softened, turning occasionally.

Drain linguine, reserving 1/4 cup pasta water.  In same saucepan, melt butter over medium heat.  (I just melted it by putting it back on the burner after turning it off.)  Add linguine, cheese, and reserved pasta water, tossing to combine.  Remove shrimp and tomatoes from skewers; serve with pasta.  Sprinkle with basil.