Grill Shrimp with Pasta

• 1 lb medium to large frozen cooked shrimp, thawed
• 1 tsp salt
• 1/2 tsp crushed red pepper flakes
• 2 tbsp butter
• 1/2 onion, sliced
• 1 14 oz can diced tomatoes, drained
• 3/4 cup sliced fresh mushrooms
• 1 cup white wine
• 3 garlic cloves, chopped
• 1/4 tsp dried oregano
• 3 tbsp fresh Italian parsley, chopped
• 3 tbsp fresh basil, chopped
• Grated Parmesan or Romano cheese
• Pasta of your choice

Prepare pasta as directed. Remove tails from shrimp, and place in a large freezer bag, sprinkle with salt and red pepper flakes. Seal, mix and refrigerate until ready to use. Heat grill to medium and place butter, mushrooms and onions into a disposable foil pan. Saute until mushrooms and onions are soft. Add tomatoes, wine, garlic and oregano. Simmer on low until sauce thickens. Add shrimp with juices from freezer bag, cook for 2 to 4 minutes, then stir in parsley and basil. Serve over hot pasta, garnish with your choice of cheese.

I like making dishes on the grill that are out of box from just a piece of meat with seasonings. The disposable foil pans are great for grilling.