It must be nice to be one of those food bloggers that has the time to make a dish, pick out the perfect props, find the best lighting, style the dish, then take pictures from several different angles. If I plan it right occasionally I can do this while Little Tot is taking a nap.
However, this was not one of those meals. I had to take this photo quickly. No time for food props. The light outside was fading fast and The Husband was hungry. He doesn’t like to be kept waiting or for his food to get cold for the sake of blogging.
I have told The Husband numerous times that if I ever write a cookbook, I am going to make a point to write in the foreward that the book IS NOT dedicated to him – for this very reason. I hope I make a million dollars one day doing food blogging. I won’t share any of it with him.
Actually, yeah I probably would. We share a bank account.
This was another one of those meals that came about because my original meal plan fell through and I had to have a Plan B by the time Little Tot went to bed. I had shrimp already thawing, a box of pasta in the pantry, and cherry tomatoes and basil in the garden.
I imagine this is how the Italians do it. Fresh ingredients, just throw it all together, and voila! A light and easy summer supper. As soon as we cleaned our plates, I had to grab my notebook and write down everything I did.
Grilled Shrimp with Cherry Tomatoes on Linguine
- 4-5 wooden skewers
- 1 pound shrimp peeled and deveined
- 2 tablespoons olive oil
- 1/2 teaspoon each kosher salt black pepper, garlic powder, and Italian Seasoning
- 12 – 16 cherry tomatoes
- 1 pound 16 ounces linguini
- 2 tablespoons unsalted butter
- 1/4 cup Parmesan cheese plus more for garnishment
- 2 tablespoons chopped fresh basil
- Soak wooden skewers in water for at least 30 minutes prior to cooking.
- Brush shrimp with the olive oil. Combine seasonings and coat the shrimp on all sides. Slide the shrimp on the skewers. Slide the tomatoes on a separate skewer
- Grill shrimp for approximately 7 minutes on each side, just until the shrimp is pink and opaque. Add the tomatoes to the grill to cook during the last 7 minutes.
- In the meantime, cook the linguine according to package directions in salted water. Just before draining the pasta, reserve 1 cup of the cooking water and set aside.
- After draining the pasta, return the pot to the stove and melt the butter. Return the pasta to the pot and add the parmesan cheese. Stir until the cheese is melted and the sauce is slightly creamy, adding reserved water as necessary to keep pasta moist.
- Pile the warm linguine onto four plates. Add the grilled shrimp and cherry tomatoes. Sprinkle with chopped basil and additional Parmesan cheese, if desired.