Recipe
Grilled Chimichurri Shrimp Pasta
Fire up the grill for a pasta that sizzles — juicy shrimp paired with zesty chimichurri over hearty Ronzoni Protein Penne Rigate. Each bite of this penne shrimp pasta is fresh, herby, and packed with flavor.
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Made With
Savor the sizzle of grilled shrimp tossed in a lively chimichurri — bursting with fresh cilantro, parsley, oregano, garlic, zesty lime, and a hint of red pepper heat. Ronzoni Protein Penne Rigate captures every bold note, serving up a grilled shrimp pasta that’s bright, herby, and irresistibly flavorful — with the protein to make it truly satisfying.
Ingredients
- 1 box Ronzoni Protein Penne
- 4 garlic cloves
- 1 cup fresh cilantro leaves, loosely packed
- 1 cup Italian parsley leaves, loosely packed
- 1 Tbsp fresh oregano leaves
- 2 limes, juiced
- ¼ cup red wine vinegar
- 2 tsp coarse kosher salt
- ½ tsp crushed red pepper flakes
- ¾ cup extra virgin olive oil
- 1 ½ lbs medium or large raw shrimp, peeled and deveined
Instructions
- Preheat grill to medium-high.
- Cook pasta as directed on the package. Drain and return to pot.
- Meanwhile, place garlic, herbs, lime juice, vinegar, salt, and red pepper in blender or food processor. Pulse until smooth. (If preparing the chimichurri sauce by hand, finely mince garlic and herbs before adding to the other ingredients.)
- Slowly drizzle in oil while blending on low speed until combined.
- Combine ¼ cup herb sauce and shrimp in medium bowl. Let stand 5 minutes to marinate.
- Grill shrimp 6 to 7 minutes, or until done, flipping halfway through. If cooking in the oven, arrange marinated shrimp on a lined baking sheet and broil 4 to 6 minutes, or until done.
- Toss pasta in pot with ¾ cup of sauce. Cook on medium heat 1 to 2 minutes or until heated through.
- Top with shrimp and remaining sauce before serving.
Pro Tip
Grill shrimp on skewers for easy flipping. Once cooked, slide off with a fork, or serve it kebab-style.
Put Your Own Spin on It
Switch up your recipe with any of these other Ronzoni pasta shapes.
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