Lemon-Oil Pasta with Grilled Shrimp

This is a total impromptu dinner. Turns out this week at Harris Teeter bags of frozen shrimp 21/30 are buy 2, get 3 free. That’s a lot of shrimp, but they last forever – so we stocked up. Originally, I thought we’d have shrimp alfredo – but we didn’t actually have alfredo or cream cheese. So, I went with plan C – which has earned an A position for the future!


  • Frozen peel and eat shrimp, defrosted and peeled on skewers
  • Old bay seasoning
  • Angel Hair pasta
  • 1/4 cup Olive oil
  • 1/4 cup fresh lemon juice
  • Lemon zest
  • 1/4 tsp dried basil
  • Pinch sea salt
  • Pinch pepper
  • Pinch garlic powder

Sprinkle both sides of the skewered shrimp with Old Bay seasoning.

Cook your angel hair pasta in a medium pot with salted water, takes about 4-5 minutes according to the box. Next you’ll want to prep your lemon-oil. Start with the olive oil, add lemon, lemon zest, basil, salt, pepper and garlic powder – combine with wire whisk. The sauce will naturally thicken as you whisk.

Drain your  pasta, then return to the pot to add the lemon-oil. Toss the pasta to coat evenly. Serve the pasta then place the shrimp on top!

The lightness of the lemon flavor is a really satisfying without being too heavy as the weather gets warmer! Enjoy!


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