1 box Suddenly Pasta Salad™ Classic, plus required ingredients
2 pounds frozen large peeled and deveined shrimp, thawed, tails removed
2 ears corn, shucked
6 tablespoons unsalted butter, cut into cubes
2 tablespoons dry white wine
1/2 cup fresh parsley leaves, chopped
4 cloves garlic, chopped
Zest and juice of 1/2 lemon
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Instructions
Prepare the pasta salad kit according to the package instructions. Transfer to a serving bowl and set aside.
Prepare a grill for high heat.
Layer two 18-inch pieces of foil on top of each other. Put the shrimp, butter, wine, garlic and lemon zest and juice in the center of the foil. Sprinkle with the red pepper flakes, 3/4 teaspoon salt and a few grinds of black pepper. Bring together the long sides of the foil in the middle and fold them over each other to seal. Fold up each of the short sides, making sure the packet is completely sealed.
Place the foil packet on the grill and cook until the shrimp are fully cooked and the sauce is bubbling, about 9 minutes.
Meanwhile, grill the corn, turning frequently, until charred in spots and hot through, about 5 minutes. Cut the corn off the cob and stir it into the pasta salad.
Stir half of the parsley into the shrimp and the other half into the pasta salad.
Instructions
Prepare the pasta salad kit according to the package instructions. Transfer to a serving bowl and set aside.
Prepare a grill for high heat.
Layer two 18-inch pieces of foil on top of each other. Put the shrimp, butter, wine, garlic and lemon zest and juice in the center of the foil. Sprinkle with the red pepper flakes, 3/4 teaspoon salt and a few grinds of black pepper. Bring together the long sides of the foil in the middle and fold them over each other to seal. Fold up each of the short sides, making sure the packet is completely sealed.
Place the foil packet on the grill and cook until the shrimp are fully cooked and the sauce is bubbling, about 9 minutes.
Meanwhile, grill the corn, turning frequently, until charred in spots and hot through, about 5 minutes. Cut the corn off the cob and stir it into the pasta salad.
Stir half of the parsley into the shrimp and the other half into the pasta salad.
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