Grilled Shrimp on a Bed of Spaghetti in Brown Butter

It’s summer time and one should be outdoors as much as possible. To help me stay outdoors I try & stick to simpler, quicker dishes but that doesn’t mean I’m sacrificing taste nor will I be eating a Jetsons food pill as a meal replacement!

Last night I was stuck with thinking what to make and once again I opened the fridge to try & come up with something quickly.

I found some leftover arugula and that was going to solve my starch craving by having it tossed in spaghetti and brown butter sauce.

I then went to the freezer and found some nice shrimp that begged to be thawed and grilled.

My dinner is now planned.

Grilled Orange-Chipotle Shrimp on a bed of Spaghetti & Brown Butter Sauce (for 2)

• 12 medium-sized shrimp, deveined & shelled
• 1/2 fresh squeezed orange juice
• 2 tsbp chipotle sauce
• 4 cloves of garlic, finely minced
• 1/2 stick of butter
• salt
• cracked black pepper
• Parmesan cheese
• 1 bunch of arugula, coarse chop & stems removed

1. Bring your pot of water to a boil. Salt generously when boiling and add your pasta.
2. In a saucepan on low heat, add your butter and allow it to slowly bubble, simmer and gently turn a light brown. Then add your garlic, take off the heat and reserve.
3. Mix your orange juice with the chipotle sauce. Divide the mixture in half. Add the shrimp to one 1 half and allow them to marinate for no more than 15 minutes. Reserve the other half of marinate for brushing shrimp at the end.
4. Grill your shrimp on high heat, for 2-3 minutes/side or until pink. Take off the grill and brush them generously with your orange-chipotle sauce.
5. When your pasta is done, strain it and add it to your brown butter sauce. Place the pan back on the residual heat of the turned-off element and toss in the arugula, pepper, salt to taste. Add grated Parmesan and place your shrimp on the bed of spaghetti.