Grilled shrimp with gluten-free pasta, asparagus, cherry and sun-dried tomatoes, shallots, garlic, chili flakes, and balsamic vinegar. Served at room temperature or chilled.
I made this for an outdoor dinner in July when it was too hot to eat anything warm. The shrimp are grilled, the pasta is cooled, and the whole dish is served at room temperature or chilled. Short gluten-free pasta tossed with grilled shrimp, asparagus, cherry tomatoes, sun-dried tomatoes, minced shallots, garlic, red chili flakes, olive oil, and balsamic vinegar.
The balsamic vinegar is what surprised me. Two tablespoons stirred in at the end, and the whole bowl shifted from a regular pasta salad into something sharper and more interesting. It sharpens everything, especially against the shrimp and the sweetness of the sun-dried tomatoes. This is the one I pull out when we want something impressive that is actually easy.
Tips for Making Grilled Shrimp Pasta
Grill the shrimp separately from the vegetables
Two to three minutes per side over medium-high heat. The shrimp cook fast and need attention. Overcook them and they turn rubbery.
Leave the tails on for grilling. They give you something to hold when flipping. Remove them when you toss the shrimp into the pasta.
Cook the asparagus until tender-crisp
Cut into one-inch pieces and cook in the skillet with the shallots, garlic, and chili flakes. Tender-crisp means it bends without snapping and still has a bright green colour.
Add the cherry tomatoes and sun-dried tomatoes to the same pan. The cherry tomatoes should soften but not collapse.
Grill Like an Italian with Colavita: Spicy Grilled Shrimp Pasta
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Yield: Serves 4
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Diet: Gluten-Free
Description
A cool pasta salad with a spicy kick from red chili, featuring grilled shrimp, asparagus, and sun-dried tomatoes for bold Italian flavor.
- 8 ounces short gluten-free pasta
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1/2 pound wild peeled deveined shrimp, tail on
- 1 cup cherry tomatoes, halved
- 2 tablespoons sun-dried tomatoes, chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon red chili flakes
- 2 cloves garlic, minced
- 1 shallot, minced
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Heat a grill pan over medium-high heat. Grill the shrimp until cooked through, about 2-3 minutes per side.
- In a large skillet, heat olive oil over medium heat. Add shallots, garlic, and chili flakes, sauté until fragrant.
- Add cherry tomatoes and sun-dried tomatoes, cook until tomatoes are softened.
- Add asparagus and cook until tender-crisp.
- Stir in balsamic vinegar and season with salt and pepper.
- Combine the pasta, shrimp, and vegetable mixture in a large bowl. Toss to coat.
- Serve chilled or at room temperature.
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 400
- Fat: 10
- Carbohydrates: 45
- Fiber: 5
- Protein: 25
Frequently Asked Questions
Can I use regular pasta?
Yes. Any short pasta works. The recipe uses gluten-free pasta, but penne, fusilli, or rigatoni are all fine. Cook until al dente.
Can I serve this warm?
Yes. It works warm, at room temperature, or chilled. Warm is best for winter. Room temperature or chilled for summer. The balsamic vinegar tastes brightest when the pasta is cold.
What kind of shrimp should I use?
Wild peeled and deveined, tail on. About one pound for four servings. The recipe specifies wild shrimp. If you use farmed, adjust the seasoning since farmed shrimp are milder.
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