Compound butter, shrimp in the shell, and on the BBQ, make this recipe for BBQ Shrimp with Garlic Spaghetti a cinch to put together, and delicious to eat.
2teaspoonsminced garlicmince it really really fine, or to taste
2teaspoonsminced fresh parsleyalso mince really fine, or to taste
¼teaspoonsalt
Generous amount of fresh ground black pepper
1lemon
For the Spaghetti
4ouncesspaghetti or linguine
1tablespoonextra virgin olive oil
1tablespoonunsalted butter
1tablespoonfinely chopped garlic
½teaspoonor to taste, red pepper flakes
2anchoviesdrained and mashed
⅛ - ¼cupchopped parsley
⅛ to ¼cupbasil leavestorn (I had some growing in the garden, so I just used whole baby leaves, but torn leaves work too)
1tablespooncapersrinsed (optional, but they do add a nice tang)
¼cupfreshly grated Parmesan cheesenot the green can, real cheese please
Reserved pasta wateras needed
Instructions
Prepare the shrimp: Clean and devein the shrimp and cut the shell so you can get the butter into it. (when you devein the shrimp it should make a pretty deep cut into the flesh if it doesn't cut them so they are at least cut half-way through to allow the butter to get inside). Keep the shell on, the legs can stay too, they will cook-off.
Mix the garlic, minced parsley, and salt together in a bowl. Split evenly among the shrimps, stuffing the butter onto the top and down the sides of the shrimp. Heat the BBQ to high heat.
Prepare the spaghetti: In a large skillet, heat the oil and butter together. Add the garlic and saute for about 1 minute then add the mashed anchovies...cook until the anchovy is well incorporated into the sauce, stirring well. Shut off the heat and allow to sit for 10 to 15 minutes.
Cook the spaghetti or linguine as directed, drain reserving ½ cup of the cooking liquid.
Cook the shrimp on the hot BBQ starting with them upright. Once the butter has fully liquified and is coating all parts of the shrimp inside the shell, turn to each side to cook until the shrimp is cooked through; about 5 - 7 minutes total. You want the shrimp to be opaque. Do not over-cook. Place in a 200°F oven to keep warm.
Once the shrimp is ready; turn the heat on under the skillet; when hot add the pasta; toss until well coated. Add the capers and red pepper flakes and cook 1 -2 minutes until hot. Toss in the parsley and basil and toss to combine, add pasta water until you have a fairly loose sauce; remove from the heat then add the parmesan cheese. Toss to coat.
Remove the shrimp (and hopefully warmed bowls) from the oven. Squeeze the lemon on the top. Split the pasta between the two warmed bowls and top with the shrimps. Sprinkle with additional parsley if desired. Serve.
Notes
This recipe feeds two, but can easily be doubled, or more.