Grilled Shrimp Pasta Recipe

Cook linguini

Bring a large pot of salted water to a boil. Add linguini and cook until al dente according to package directions (about 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Make roux

In a large skillet or sauté pan over medium heat, add 2 tbsp unsalted butter and 1 tbsp olive oil. Once butter is melted and foamy, sprinkle in 1 tbsp flour and whisk continuously for 1 minute to cook the raw flour taste.

Build fumet cream sauce

Slowly whisk in 1 cup chicken or seafood stock (fumet) until smooth. Bring to a gentle simmer, then stir in 1 cup heavy cream. Add 1 tsp smoked paprika, 1 tsp cayenne pepper, 1 tbsp lemon juice, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Simmer gently for 4–6 minutes until sauce thickens slightly. Taste and adjust seasoning. If sauce is too thick, whisk in reserved pasta water, 1–2 tbsp at a time, to reach desired consistency.

Finish pasta in sauce

Add drained linguini to the sauce and toss over low heat until well coated, 1–2 minutes. If needed, add more reserved pasta water to loosen sauce so it clings to the pasta. Keep warm while assembling remaining components.

While pasta cooks, heat a separate large skillet over medium-high heat. Add a drizzle of olive oil if needed. Add the diced yellow onion, green bell pepper, and celery (holy trinity) and sauté until softened and translucent, about 5–7 minutes.

Add 8 oz sliced mushrooms to the pan and cook until they release their liquid and begin to brown, about 4–5 minutes. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant.

Add 1 cup roasted or fresh corn kernels to the skillet and cook 2–3 minutes to warm and get a little color. Season the vegetable mixture lightly with 1/4 tsp kosher salt and 1/4 tsp black pepper. Transfer vegetables to a bowl and keep warm.

In a medium skillet over medium heat, cook 4 slices bacon until crisp, about 6–8 minutes, turning occasionally. Transfer bacon to a paper towel-lined plate, drain, then chop into bite-sized pieces.

Reserve a tablespoon of bacon fat and add to the pasta/sauce pan if you like extra smoky flavor; mix into the pasta and vegetables. Stir in half of the shaved Parmesan (about 1/2 cup) into the pasta to melt slightly, reserving the rest for garnish. Fold in the sautéed vegetables and chopped bacon into the pasta, tossing gently to combine.

Make blackening spice and season shrimp

In a small bowl combine 1 tsp paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp dried thyme, 1/4 tsp dried oregano, 1/4 tsp cayenne (optional), 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Pat 1 lb large peeled and deveined shrimp dry, toss with 1 tbsp olive oil, then coat evenly with the blackening spice mixture.

Grill shrimp

Preheat a grill or grill pan over high heat until very hot and lightly oiled. Grill shrimp 1–2 minutes per side until blackened and just opaque (total about 3–4 minutes depending on size). Avoid overcooking. Remove shrimp from heat and let rest 1 minute.

If using an indoor skillet instead: heat a cast-iron skillet until smoking hot, add a thin film of oil, then sear shrimp 1–2 minutes per side until nicely charred and cooked through.

Divide the sauced linguini among 4 plates or bowls. Top each portion with a quarter of the blackened grilled shrimp (4–5 shrimp per serving).

Scatter remaining shaved Parmesan and chopped crisp bacon over the top. Sprinkle 2 tbsp sliced chives evenly across all plates.

Finish each plate with a light drizzle of any reserved bacon fat or a small drizzle of olive oil if desired, and a lemon wedge on the side to squeeze over the shrimp. Serve immediately while hot.