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Pasta with Shrimp


  • Favorite Pasta
  • 1 pound medium to jumbo-sized shrimp
  • 1/2 clove of garlic
  • 1/2 onion, diced in 1/2″ pieces (optional)
  • 1 1/2 cups of Pineapple juice
  • 1/3 red bell pepper, diced into 1/2″ pieces
  • 1/3 orange bell pepper, diced into 1/2″ pieces
  • 1/3 yellow bell pepper, diced into 1/2″ pieces
  • Medium Ziplock bag
  • Spanish Olive Oil
  • Salt
  • Pepper


  1. Peel and devein shrimp
  2. Pour pineapple juice into a bag along with the shrimp, 1/4-1/2 cup of olive oil, 1 teaspoon of salt and pepper, 1/2 clove of garlic, diced onion, red, orange, and yellow bell pepper
    1. Marinate for about 1 1/2 hours
  3. Cook your favorite of my pastas (Longhorn Lemon Pepper, Round Rock Red Bell Pepper or Georgetown Garlic and Cracked Pepper) and cook as directed
    1. Cover with olive oil after it’s cooked and drained
    2. Save about a cup of the cooking water
  4. Grill the shrimp and vegetables to your liking
  5. Toss into a bowl with the pasta and the pasta water
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