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Shrimp scampi on Garlic Spaghetti.

Easy Shrimp Scampi on the BBQ with Garlic Spaghetti

LindySez
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.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Fish & Seafood, Main Course, Pasta
Cuisine American, Italian
Servings 2 servings
Calories 643 kcal

Ingredients
  

  • For the BBQ Shrimp Scampi
  • 4 3 ounces Colossal Shrimps, (or slipper lobster tails)
  • 2 tablespoons unsalted butter at room temperature
  • 2 teaspoons minced garlic mince it really really fine, or to taste
  • 2 teaspoons minced fresh parsley also mince really fine, or to taste
  • ¼ teaspoon salt
  • Generous amount of fresh ground black pepper
  • 1 lemon
  • For the Spaghetti
  • 4 ounces spaghetti or linguine
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 tablespoon finely chopped garlic
  • ½ teaspoon or to taste, red pepper flakes
  • 2 anchovies drained and mashed
  • ⅛ - ¼ cup chopped parsley
  • ⅛ to ¼ cup basil leaves torn (I had some growing in the garden, so I just used whole baby leaves, but torn leaves work too)
  • 1 tablespoon capers rinsed (optional, but they do add a nice tang)
  • ¼ cup freshly grated Parmesan cheese not the green can, real cheese please
  • Reserved pasta water as 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.

Nutrition

Serving: 1gSodium: 899mgFiber: 2gCholesterol: 301mgCalories: 643kcalPolyunsaturated Fat: 13gSaturated Fat: 10gFat: 25gProtein: 47gCarbohydrates: 45g
Keyword colossal shrimp, jumbo shrimp, shrimp on the barbie, shrimp with pasta main
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