Prep: 10 Mins.
Cook: 15 Mins.
1 lb. shrimp, peeled and deveined (I used large Skagway Coon Prawns)
½ red onion, julienned to ½”
½ red bell pepper, julienned to ½”
2 tablespoons extra-virgin olive oil
½ teaspoon garlic granules
½ teaspoon Italian herbs blend
1/4 teaspoon crushed red pepper flakes
½ teaspoon freshly ground sea salt
½ teaspoon freshly ground black pepper
1 (16 oz. pkg.) linguini
2 tablespoons unsalted butter
3/4 cup Parmesan cheese
1 cup reserved hot pasta water
2 tablespoons Parmesan cheese
2 tablespoon fresh basil, chopped
Place the shrimp, bell pepper, onions, olive oil, and remaining herbs and seasonings into a medium bowl; toss to combine. Let the mixture marinade for 10 minutes.
Meanwhile, prepare pasta according to package directions, about 10 minutes cooking time.
While the pasta is cooking, preheat an indoor (or outdoor) grill to medium-high heat. Using tongs, place the shrimp, bell pepper, and onions onto hot grill.
Grill the shrimp only 2 minutes per side, and then remove to a plate (they should have a loose curl as shown in photograph, not a tight curl as that indicates they are overcooked).
Continue grilling vegetables until crisp-tender, about 5 to 7 minutes.
Drain the linguini, reserving 1 cup of hot pasta water. Add butter to the hot pot to melt, and add the drained linguini, basil, Parmesan cheese; toss to combine. Add the reserved hot pasta water, and toss to form the sauce.
Place the linguini among four serving plates. Add the grilled vegetables over top, and garnish with Parmesan and basil. ~ Enjoy!