Other than marinating the shrimp, this meal came together in the time it took to cook the pasta. While the pasta was cooking, I grilled the shrimp, halved a few cherry tomatoes and plated some arugula. I decided to cook the shrimp in my grill basket because I think it preserved a lot of the marinating sauce as it cooked, and well, it was simpler than skewering them.

As soon as the shrimp finished cooking, I removed them from the grill and gave them a good squeeze of fresh lemon juice.

After draining the pasta, I put it back in the pot and mixed together the pasta, the lemony grilled pesto shrimp, and the cherry tomatoes. I then plated it over a bed of arugula and topped with another good squeeze of fresh lemon juice and a round of cracked black pepper.

It was so quick, so simple, and so delicious!!

Here’s my pesto recipe…

Print

Grilled Pesto Shrimp

Author Joy in Every Season

Ingredients

• Pesto:
• 2 cups fresh basil leaves
• 3-4 large garlic cloves
• 3/4 cup pine nuts
• 3/4 cup olive oil
• 3/4 cup Parmesan cheese freshly grated
• 1/2 tsp salt
• 1/4 tsp pepper
• As served:
• 1 # large peeled and deveined shrimp
• 1/2 box small bow tie pasta cooked according to package directions
• 1 cup cherry tomatoes halved
• 2 lemons for juice
• fresh cracked pepper

Instructions

• To make pesto:
• Combine basil, garlic, pine nuts, and olive oil in food processor. Process until will mix. Scrape down sides and process until smooth.
• Place in regular bowl and stir in cheese, salt, and pepper.
• As served:
• Make pesto.
• Marinate shrimp for at least a couple of hours.
• Cook pasta (according to directions).
• While pasta is cooking, grill shrimp for 5-7 minutes or until shrimp is pink. Time will depend on grill heat and size of shrimp.
• Remove heat from grill and top with juice from one lemon.
• Drain pasta and combine with shrimp,tomatoes, and a small drizzle of olive oil.
• Serve on a bed of fresh arugula topped with more lemon juice and cracked pepper.

**If you like this recipe, please feel free to share onto your Facebook page and don’t forget to Pin it!You might also like:

Basil Pesto (Make it and freeze it)

Lemon Thyme Shrimp 

The post Grilled Pesto Shrimp appeared first on Joy In Every Season.

Fresh thyme, plenty of garlic, and lots of lemon roast together in a little olive oil to make a warm marinade for the shrimp to roast in. DELICIOUS!

Serve the lemony garlicky shrimp over a bed of pasta and top it off with a few more squeezes of fresh lemon juice for a perfect meal!

Don’t forget to Pin this recipe!

Print

Lemon Thyme Shrimp

Author Joy in Every Season

Ingredients

• 1/3 cup olive oil
• 1 lemon zested, then cut half into slices and other half into wedges
• 4-5 fresh thyme sprigs leaves removed
• 5 cloves fresh crushed garlic
• 1 lb. fresh shrimp peeled, deveined, and tails off
• salt & pepper
• 1 lb angel hair pasta

Instructions

• Preheat oven to 400*
• In a 9x13 baking dish combine olive oil, lemon zest, & thyme leaves.
• Season with salt & pepper
• Bake above for approx. 12 minutes.
• Meanwhile, start pasta water to time pasta to be finished when shrimp is cooked.
• Remove olive oil pan from oven. Add shrimp, garlic, and sliced lemons (do not squeeze lemon juice). Stir to coat shrimp.
• Return to oven and cook for approx. 8-10 minutes or until shrimp turns pink.
• Serve over warm pasta w/lemon wedges.

I’ve had this recipe for a couple of years. I originally found it on Pinterest, but no longer know where it originally started. If it’s yours, please let me know so I can give you credit.

You might also want to try:

Grilled Pesto Shrimp 

The post Lemon Thyme Shrimp appeared first on Joy In Every Season.