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It’s grill time!! Nothing says summer like some food cooking on the grill and sitting in the fresh air to enjoy it! This grilled shrimp and tomato recipe is easy, delicious, and light enough for a hot day!
Grilled Shrimp – how to keep it from fall through
Grilling small things, like shrimp or veggies, requires a few extra utensils.
Foods can be easily put onto a skewer, but keep the items separate. If you are grilling tomatoes, they will cook faster than chunks of beef or pieces of zucchini. You can control the the cook by keeping all the meat on one skewer and the different vegetables on another.
Another option, the one I like, is a grill basket. You can put everything in the basket, just add the faster cooking items in a little later than the slower cooking – the meat, onions, zucchini first, then add the tomatoes, shrimp and other fast cooking foods a bit later.
You can then remove the whole basket to serve.
Making the Shrimp and Potatoes
Heat the grill on high, then reduce the heat to medium-high.
Wipe the inside of the grill basket with some olive oil.
Start cooking the pasta.
Clean the shrimp, removing shells and mud veins, then place them on a plate with the tomatoes.
Sprinkle it all with the olive oil, then the salt and fresh cracked pepper.
Lay the fennel fronds in the basket, then place the shrimp and tomatoes on top.
Place the basket on the grill over direct heat. Cook until the tomato skins are cracked and the shrimp turns a light pink. It should take about 8 to 10 minutes.
Remove from the grill and bring into the kitchen.
Discard the fennel frond (some will be coked onto the shrimp).
When you drain the pasta, reserve about 1/4 cup of the water. Toss the pasta with the butter, olive oil, pasta water and the shrimp and tomatoes.
Top with some fresh grated parmesan and enjoy! It’s that easy!!
© Copyright 2024 The Lazy Gastronome
Super easy grilled shrimp and tomatoes with Pasta
- 1 pound raw shrimp, cleaned
- 1 pound dry pappardelle pasta
- 2 cup whole grape tomatoes
- 1/8 cup olive oil (plus some to brush basket)
- 1/8 cup butter
- 1 teaspoon kosher salt
- fresh cracked pepper (I like a lot but some people only like a little)
- 1 to 2 large fresh fennel fronds
- fresh grated parmesan for the top
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Heat the grill on high, then reduce the heat to medium-high.
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Wipe the inside of the grill basket with some olive oil.
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Start cooking the pasta according to package instructions.
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Clean the shrimp, removing shells and mud veins, then place them on a plate with the tomatoes.
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Sprinkle it all with the olive oil, then the salt and fresh cracked pepper.
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Lay the fennel fronds in the basket, then place the shrimp and tomatoes on top.
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Place the basket on the grill over direct heat. Cook until the tomato skins are cracked and the shrimp turns a light pink. It should take about 8 to 10 minutes.
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Remove from the grill and bring into the kitchen.
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Discard the fennel frond (some will be coked onto the shrimp).
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When you drain the pasta, reserve about 1/4 cup of the water. Toss the pasta with the butter, olive oil, pasta water and the shrimp and tomatoes.
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Top with some fresh grated parmesan and enjoy! It's that easy!!
© Copyright 2024 The Lazy Gastronome
I love how quick this recipe comes together. Perfect for hot summer days, when I’m too lazy to cook. Thankfully I have a gas grill, as firing up a coal one would take too long to make it worth it.
The idea of using fennel fronts to season tomatoes and shrimps is great.
These grilled shrimp with tomatoes turned out perfectly. I love how easy it was to make them. Thanks for this yummy recipe!
Oh my, this dish is an instant favorite for me as the ingredients are my favorites! Everything looks great and perfect! We can never go wrong with seafood and pasta! Totally loved it!
I love easy dinners like this. My family loved it.
This recipe is such a delicious and easy weeknight dinner. I have added it to our rotation for sure!