Spicy Grilled Shrimp with Fettuccine and Asparagus
Posted in: Main Dishes, Grilling Tagged: Shrimp, Pasta, Asparagus, grilling, PastaRecipeContest, Fettuccine
I live in the Southwest so I’m always looking for grilling recipes. This recipe combines all the elements of summer with a light sauce that coats the pasta without overwhelming the subtle flavors of the vegetables. The shrimp adds a spicy kick while the feta gives this dish a rich salty finish. This recipe can be prepared inside by simply stir frying the vegetables and shrimp in olive oil.
Ingredients
- ¼ cup teriyaki sauce
- ¼ cup Thai sweet chili sauce
- 1 cup coconut milk, divided
- 1 pound large shrimp, peeled with tails
- 2 medium red bell peppers, chopped, about 1½ cup
- 2-3 pieces fresh corn, peeled, about 1 cup
- 1 pound asparagus spears
- 2 Tablespoons flour
- 8oz fettuccine, cooked to al dente
- ¼ cup crumbled feta cheese
Instructions
- Marinade: Combine teriyaki, sweet chili sauce and ¼ cup coconut milk. (Measure ¼ cup of mixture and set aside for later use as a *sauce) Add ¼ cup coconut milk to marinade mixture. Place shrimp in shallow bowl and pour ½ of marinade over shrimp. Use remaining marinade mixture as a basting sauce.
- Thread red pepper onto skewers. Place shrimp on separate skewers.
- Grilling instructions: Heat grill to medium. Position vegetables on outer edges of grill and cover lid. Roast 2 to 3 minutes turning vegetable as need. Place shrimp skewers in center of grill. Baste shrimp and vegetables with marinade. Cook shrimp 3 to 5 minutes on each side. Continue to roast vegetables until desired tenderness is achieved.
- Sauce: In a small saucepan, over low heat place reserved ¼ cup *sauce. In a small bowl combine remaining ½ cup coconut milk and flour. Stir until all lumps are dissolved. Add to saucepan and heat until sauce starts to thicken.
- To serve: Remove shrimp and peppers from skewers. Remove corn from cob. Cut ½ of the asparagus into 2-3 inch pieces and place all in large bowl. Add *sauce to mixture and toss. Place 2 or 3 pieces of remaining asparagus on plates. Top with pasta and shrimp mixture. Garnish with feta.
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