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grilled shrimp and zucchini lemon basil pasta recipe - Grilled Shrimp and Zucchini Lemon Basil Pasta served in a white bowl overhead view
Chloe

Grilled Shrimp and Zucchini Lemon Basil Pasta

grilled shrimp and zucchini lemon basil pasta recipe made easy at home. A bright, summery pasta dish with garlicky grilled shrimp, tender zucchini ribbons, an
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Method

Ingredients
  

Pasta
  • 12 oz dried linguine or spaghetti
Shrimp & Marinade
  • 1 lb large shrimp peeled and deveined, tails on
  • 2 tbsp olive oil extra virgin
  • 3 cloves garlic minced
  • 1 tsp lemon zest from 1 lemon
  • 1/2 tsp red pepper flakes optional
  • 1/2 tsp salt
Vegetables
  • 2 medium zucchini sliced lengthwise into 1/4-inch thick ribbons
  • 1 tbsp olive oil for brushing
  • 1 lemon cut into wedges for grilling
Finishing Sauce
  • 1/3 cup fresh lemon juice about 2 lemons
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup fresh basil leaves torn, plus more for garnish
  • 1/2 cup grated Parmesan cheese plus extra for serving
  • 1/4 cup toasted pine nuts optional
  • to taste salt and black pepper

Method
 

  1. In a medium bowl, toss shrimp with 2 tbsp olive oil, minced garlic, lemon zest, red pepper flakes, and salt. Let sit at room temperature for 10 minutes.
  2. Heat a grill or grill pan to medium-high heat. Brush zucchini ribbons and lemon wedges lightly with olive oil.
  3. Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1 cup pasta water, then drain.
  4. Grill shrimp for 2-3 minutes per side until pink and opaque and they reach an internal temperature of 145°F (63°C). Grill zucchini ribbons for 1-2 minutes per side until lightly charred, and lemon wedges for 1 minute until grill marks appear. Roughly chop zucchini into bite-sized pieces.
  5. In a large serving bowl, whisk together lemon juice and 1/4 cup olive oil. Add hot drained pasta, grilled zucchini, shrimp, and torn basil. Toss vigorously, adding splashes of reserved pasta water as needed to create a light, glossy sauce.
  6. Fold in Parmesan and pine nuts (if using). Taste and adjust salt/pepper. Transfer to bowls, garnish with extra basil and grilled lemon wedges for squeezing.