Recipe by ~Paula~
source: Cooking Light, June 1996 -- This is a very light spring/summer dinner. Excellent served with a salad, some sourdough roasted garlic bread, and a nice glass of wine.
Top Review by MissThrasher
Really really good. I made this for my boyfriend and father. The first words out of my boyfriend's mouth were, "Omg. This is the best shrimp you've ever made." I chose to grill them as well. My father (a man of few words) said, "Very tasty". I personally loved the shrimp. The pasta with only the lemon juice and parsley seemed a little dry but you could use this shrimp on top of anything. Loved it.
- 1 tablespoon olive oil
- 2 teaspoons dried Italian seasoning (I prefer Pampered Chef)
- 2 teaspoons sweet Hungarian paprika
- 2 teaspoons grated fresh lemon rind
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 3 cloves garlic, minced
- 1 lb large shrimp, peeled and deveined
- Pam cooking spray
- 8 ounces angel hair pasta, cooked
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
Directions See How It's Made
- Combine olive oil, Italian seasoning, paprika, lemon rind, salt, pepper, and garlic.
- Add shrimp and toss to coat.
- Thread the shrimp onto 4 skewers.
- The original recipe calls for broiling these on a broiler pan coated with cooking spray (2 minutes on each side), however, I prefer to grill them over medium heat until they turn pink (2 to 4 minutes per side).
- Remove the shrimp from the skewers and arrange over the hot pasta.
- Drizzle with lemon juice and sprinkle with parsley.