Friday, July 5, 2013

Grilled Shrimp Scampi

Bev and I hope everyone had a great time celebrating the birth of our magnificent nation.

The following was not our Independence Day meal.  Bev wanted shrimp scampi and loves grilled shrimp so we decided to combine the two dishes.  We used the same recipe for our scampi sauce as last time and got it going when we put the pasta in the water and when the pasta was about half done, I started the shrimp.

3 T. butter
2½ T. good olive oil
1½ T. minced garlic (4 cloves)
¼ t. freshly ground black pepper
1/3 C. chopped fresh parsley leaves
½ lemon, zest grated
¼ C. freshly squeezed lemon juice (2 lemons)
¼ lemon, thinly sliced in half-rounds
1/8 t. hot red pepper flakes

¾ pound pasta (we used thin spaghetti)
Kosher salt

1 lb. large shrimp (about 16 shrimp), peeled and deveined
½ stick melted butter

1. Preheat grill and start pasta water heating – when boiling add about  1 T. kosher salt and the pasta and cook al dente.
2. Meanwhile, in a 12-inch heavy-bottomed sauté pan, melt the butter and olive oil over medium-low heat, add the garlic saute for 1 minute.  (Be careful, the garlic burns easily)   
3. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
4. Toss the shrimp with oil and season with pepper and salt (unless using salted butter).  Grill over a hot fire for a minute and baste the top with butter, flip and grill for 1 ½ minutes basting the top with butter, flip a third time for about 30 seconds and remove from the grill.  Quickly toss with the sauce to coat the shrimp, add the pasta, and toss everything together.

We grilled up a little cheesy garlic bread to go with it.

I cooked everything on the grill, using the side burner for the pasta and the regular grates for the pan of sauce.  It was very good and grilling the shrimp added an extra dimension of flavor to the dish.  I think it could have used about 25% more sauce though.

Photos best if enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.


6/25/2013 meal date


  1. Looks great and I love the combination of the two recipes. Funny, I always want more sauce :) Sometimes when we're cutting a recipe in half that calls for sauce, we make the full portion of the sauce.

  2. Sounds delicious Larry. I am glad we made it home from France just in time to celebrate our beautiful national holiday. Travel is great, but there is no place better than home in the USA.

  3. Of course, I LOVE this idea! I've always been one to make the claim that you can make anything on the grill... thank you for proving me right once again :) hehe It looks fantastic and I would have wanted more sauce too :)
    Hope you and Bev had a happy 4th of July!

  4. Being born and raised in Montana I have never really learned to like seafood - well except crab. Now my hubby, being born and raised in VA loves seafood - every kind there is.

  5. Love this idea and that plate of food looks delicious. And I especially like your instruction on when to start the shrimp (pasta half done) That really helps. Sometimes I feel like no matter how hard I try, I seem to over cook shrimp on the grill. And with having to time something like this for plating, I appreciate that little tip. Happy Holiday to the Doolittle Clan. It was quiet around here. Due to the fire danger, Highlands Ranch cancelled their firework display. So we holed up and watched the display in the air conditioned family room on the TV from New York. wow

  6. Larry, The shrimp scampi looks pretty darn good to me! Garlic, oil, butter, shrimp and pasta...definitely in my wheelhouse! Thanks for the good time, good food, good company and hospitality on the 4th! Take Care, Big Daddy Dave and Laurie

  7. Extra sauce - absolutely! I'm with Bev - shrimp, pasta, lemon and butter - so good!

  8. We've made a version of this in the pst and it was a huge success.

  9. Looks divine and I would love a big plate right now for lunch! Great idea to grill it all! Thanks for the great recipe and have a fab weekend!

  10. Happy belated 4th to you and Bev.

    There are not many folks that can't enjoy a good shrimp scampi. Nice!


  11. This meal looks delicate and tasty.
    Thank you for this great recipe.

  12. Your shrimp scampi looks absolutely delicious. I love it when the recipe accompanies the photo! :-)

  13. We love shrimp scampi! So far, my favorite recipe is Tyler Florence's Shrimp Scampi with Linquine which sounds very similar to this one.

  14. Mmmmm...this sounds to die for. I love shrimp scampi. Your sauce sounds delicious!

  15. I really like the idea of grilling the shrimp for the scampi recipe...delicious.


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