Killer Leftover BBQ Shrimp With Pasta

February 28, 2018
Alice
Pasta Entrees, Seafood & Shellfish, Shrimp

Recipe By: Alice Morrow

Killer Leftover BBQ Shrimp With Pasta

Ingredients

3 lbs. of jumbo shrimp, not peeled (9/12 per lb._
Red/black pepper, garlic powder, kosher salt
2 sticks butter, melted
½ c. olive oil
1 c. fresh lemon juice
½ c. Worcestershire sauce
½ c. white wine, optional
1 c. McCormick’s Lemon/Herb Marinade
2-3 large Vidalia onions, cut into wedges
3-4 portabella mushroom caps, gills removed and sliced
2 large red onions, cut into wedges
½ of each-red/yellow/green/orange bell pepper, cut into strips
3 lemons, sliced
1-2 pints of cherry tomatoes
1 (16-oz.) pkgs. angel hair or linguini, cooked and kept warm
1 bunch of green onions, chopped
Freshly grated parmesan cheese

Instructions

In a large pan, place the shrimp, onions, mushrooms, lemons, bell peppers and tomatoes.
Season with salt, red/black pepper and garlic powder.
In a small pot, melt butter and add olive oil. Remove from heat.
In a small bowl, combine the butter/olive oil, lemon juice, Worcestershire, wine and marinade.
Pour over the shrimp.
Bake in oven at 375 for 30-45 minutes until shrimp are pink and done. Taste for seasoning and add if needed.
Once shrimp are done: This can be one meal in itself.
With the leftover shrimp, I peel them and cut into bite-size pieces.
I take the juice from the BBQ shrimp along with the veggies and heat in a large pot.
After boiling the pasta, add to the BBQ shrimp juice and add the shrimp.
Garnish with green onions and grated parmesan cheese.

Notes

*****This a great beach recipe. I always go out and look for those jumbo shrimp. I then do BBQ shrimp with them and then with the leftovers I make the shrimp and pasta. You can also make shrimp salad or wraps. Great for so many leftovers. I always wonder if I will have any leftover shrimp because they are so delicious but always manage to have a few. Enjoy!

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Alice

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