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It was one of those almost-stormy evenings. I was in the mood for grilling, but as a backup, I needed to pick something I could cook inside in case the skies opened up. Well, they didn’t, so i was able to grill the fantastic shrimp for this grilled creamy shrimp and mushroom pasta. If it had stormed, I would’ve roasted the shrimp in the oven and still enjoyed a great dinner. But grilled shrimp, well, that’s just better.
Easy And Fantastic
The cream sauce and mushrooms in this grilled creamy shrimp and mushroom pasta are fantastic. The entire dish is incredibly easy to put together. If you don’t want to fret with the shrimp just used pre-cooked frozen shrimp from your grocery store. Just defrost them ahead and of time and you’ll be good-to-go.
No Worries
Don’t be surprised when you start making the sauce that the cream cheese doesn’t melt and get creamy. Once you add the hot water from making the pasta the cream cheese will dissolve and make a fantastic sauce.
Beware Of Flare-Ups
When grilling the shrimp, the butter and oil in the marinade may cause flare-ups on your grill. Be prepared to move the skewered shrimp to another place on the grill until the fire dies down. And by all means, don’t burn yourself!
I recommend that you use a grill basket when making this dish if you don’t have skewers. I makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!
Also try my creamy Cajun sausage ravioli and my Caribbean shrimp pasta.
Grilled Creamy Shrimp and Mushroom Pasta
Ingredients
For the grilled shrimp
- 6 tablespoons unsalted butter melted
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 2 teaspoons dried marjoram
- 1 tablespoon fresh parsley chopped
- 2 tablespoons lemon juice
- 2 cloves garlic minced
- 1 teaspoon onion powder
- kosher salt
- ground black pepper
- 1 pound shrimp large, 20-24 count, peeled and deveined
For the mushrooms and pasta
- 8 ounces angel hair pasta or fettuccine or linguine
- 10 tablespoons unsalted butter divided
- 8 ounces mushrooms sliced
- 2 cloves garlic minced
- 3 ounces cream cheese cubed
- 2 tablespoons parsley chopped, plus a bit more for garnish
- 1 teaspoon dried basil
- 1 cup water from the cooked pasta, you may not need the entire cup
Instructions
For the grilled shrimp
- Combine all but the shrimp in a medium bowl.
- Add the shrimp and toss to coat. Cover and refrigerate for 1 hour.
- Remove from fridge and let set at room temperature for 30 minutes.
- Fire up your grill.
- Thread shrimp onto skewers and place on grill.
- Brush with remaining marinade (caution: flare-ups can occur) and cook for 3-4 minutes.
- Flip, brush with more marinade and cook another 2-3 minutes or until the shrimp are done.
- Remove from grill.
For the mushrooms and pasta
- Cook the pasta per package instructions, reserving 1 cup of the water from the pot.
- Melt 2 tablespoons of the butter in a large skillet.
- Add the mushrooms and saute for 10 minutes or until golden brown and soft. Season with salt and pepper.
- Remove the mushrooms and reserve.
- Add remaining butter to the skillet and melt.
- Add the garlic, cream cheese cubes, parsley and basil. Whisk to combine. Note: The sauce will not be creamy.
- Add 2/3 cup of the reserved pasta water and whisk. The sauce will come together and get creamy.
- Add the mushrooms, grilled shrimp, and pasta. Stir to combine. If too thick add a bit more of the pasta water and stir.
- Serve garnished with freshly chopped parsley.
Notes
Nutrition
Nutritional values are approximate.
