Grilled Shrimp and Chicken Pasta Perfection: A Flavor-Packed Recipe

Grilled Shrimp and Chicken Pasta is the ultimate dish for those who love bold flavors, satisfying textures, and easy cleanup. This recipe combines succulent grilled shrimp and chicken with perfectly cooked pasta, all tossed in a vibrant and flavorful sauce. It’s perfect for a weeknight dinner, a weekend gathering, or any occasion where you want to impress without spending hours in the kitchen.

This recipe will guide you through each step, from marinating the shrimp and chicken to grilling them to perfection and creating a delectable sauce that ties everything together. Get ready to experience a culinary explosion in every bite!

## Ingredients:

**For the Shrimp Marinade:**

* 1 pound large shrimp, peeled and deveined
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1 tablespoon lemon juice
* 1 teaspoon smoked paprika
* 1/2 teaspoon red pepper flakes (optional, for heat)
* Salt and pepper to taste

**For the Chicken Marinade:**

* 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
* 2 tablespoons olive oil
* 1 tablespoon balsamic vinegar
* 1 teaspoon dried oregano
* 1/2 teaspoon garlic powder
* Salt and pepper to taste

**For the Pasta:**

* 1 pound pasta (penne, rotini, or farfalle work well)
* 4 tablespoons olive oil, divided
* 1 red bell pepper, thinly sliced
* 1 yellow bell pepper, thinly sliced
* 1 medium onion, thinly sliced
* 2 cloves garlic, minced
* 1/2 cup dry white wine (optional)
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1/2 cup chicken broth
* 1/4 cup chopped fresh basil
* 1/4 cup grated Parmesan cheese, plus more for serving
* Salt and pepper to taste

## Equipment:

* Grill or grill pan
* Large pot
* Large skillet or sauté pan
* Mixing bowls
* Tongs

## Instructions:

**Step 1: Marinate the Shrimp and Chicken**

1. **Prepare the Shrimp Marinade:** In a medium bowl, whisk together 2 tablespoons of olive oil, 2 minced garlic cloves, 1 tablespoon of lemon juice, 1 teaspoon of smoked paprika, and 1/2 teaspoon of red pepper flakes (if using). Season with salt and pepper to taste.
2. **Marinate the Shrimp:** Add the peeled and deveined shrimp to the bowl and toss to coat. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.
3. **Prepare the Chicken Marinade:** In a separate medium bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of dried oregano, and 1/2 teaspoon of garlic powder. Season with salt and pepper to taste.
4. **Marinate the Chicken:** Add the cubed chicken breasts to the bowl and toss to coat. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.

*Why marinate? Marinating infuses the shrimp and chicken with flavor, making them more tender and delicious when grilled. The acid in the lemon juice and balsamic vinegar helps to break down the proteins, resulting in a more succulent texture.*

**Step 2: Cook the Pasta**

1. **Boil Water:** Bring a large pot of salted water to a boil.
2. **Cook Pasta:** Add the pasta and cook according to package directions until al dente (firm to the bite). Reserve about 1 cup of pasta water before draining.
3. **Drain Pasta:** Drain the pasta and set aside.

*Why reserve pasta water? The starchy pasta water is a secret weapon! It helps to create a creamy and emulsified sauce that clings to the pasta beautifully.*

**Step 3: Grill the Shrimp and Chicken**

1. **Preheat Grill:** Preheat your grill or grill pan to medium-high heat.
2. **Grill the Chicken:** Remove the chicken from the marinade and thread onto skewers (optional, but makes grilling easier). Grill the chicken for 5-7 minutes per side, or until cooked through and no longer pink inside. Internal temperature should reach 165°F (74°C).
3. **Grill the Shrimp:** Remove the shrimp from the marinade and grill for 2-3 minutes per side, or until pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery.
4. **Rest:** Remove the grilled chicken and shrimp from the grill and set aside to rest for a few minutes.

*Tips for Grilling Perfection: Make sure the grill is properly preheated to get those beautiful grill marks and prevent sticking. Don’t overcrowd the grill; work in batches if necessary. Keep a close eye on the shrimp and chicken, as they cook quickly.*

**Step 4: Prepare the Sauce**

1. **Sauté Vegetables:** In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced red bell pepper, yellow bell pepper, and onion. Sauté for 5-7 minutes, or until the vegetables are softened and slightly caramelized.
2. **Add Garlic:** Add the minced garlic and cook for another minute, until fragrant.
3. **Deglaze the Pan (Optional):** If using, pour in the dry white wine and scrape up any browned bits from the bottom of the pan. Cook for 1-2 minutes, allowing the alcohol to evaporate.
4. **Add Tomatoes and Broth:** Stir in the diced tomatoes (with their juice) and chicken broth. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
5. **Season:** Season the sauce with salt and pepper to taste.

*The Power of Aromatics: Sautéing the vegetables is crucial for building flavor in the sauce. The bell peppers and onions release their natural sweetness as they caramelize, while the garlic adds a pungent aroma that enhances the overall taste.*

**Step 5: Assemble the Pasta**

1. **Add Pasta to Sauce:** Add the cooked pasta to the skillet with the sauce. Toss to coat.
2. **Add Shrimp and Chicken:** Add the grilled shrimp and chicken to the pasta. Toss gently to combine.
3. **Adjust Consistency:** If the pasta seems dry, add a little of the reserved pasta water to loosen the sauce. Toss until the pasta is evenly coated.
4. **Stir in Basil and Parmesan:** Stir in the chopped fresh basil and grated Parmesan cheese. Toss to combine.

*Tips for Perfectly Coated Pasta: Don’t be afraid to use the reserved pasta water to adjust the sauce consistency. You want the pasta to be coated in a luscious, creamy sauce that isn’t too thick or too thin.*

**Step 6: Serve and Enjoy**

1. **Serve Immediately:** Serve the Grilled Shrimp and Chicken Pasta immediately.
2. **Garnish (Optional):** Garnish with additional grated Parmesan cheese and a sprinkle of fresh basil, if desired.

*Serving Suggestions: This pasta dish is delicious on its own, but it also pairs well with a side salad or garlic bread.*

## Tips and Variations:

* **Spice it Up:** Add more red pepper flakes or a pinch of cayenne pepper to the shrimp marinade for extra heat.
* **Add Vegetables:** Feel free to add other vegetables to the sauce, such as zucchini, mushrooms, or spinach.
* **Use Different Protein:** If you don’t have shrimp or chicken, you can substitute other proteins, such as sausage or tofu.
* **Make it Creamy:** For a creamier sauce, stir in a splash of heavy cream or half-and-half at the end.
* **Gluten-Free Option:** Use gluten-free pasta to make this dish gluten-free.
* **Lemon Butter Sauce Variation:** Instead of the tomato-based sauce, try a lemon butter sauce. Sauté garlic in butter, add lemon juice, white wine (optional), and chicken broth. Simmer until slightly reduced, then toss with pasta, shrimp, and chicken. Finish with parsley and Parmesan cheese.
* **Pesto Variation:** Toss the grilled shrimp and chicken with cooked pasta and your favorite pesto sauce. Add a touch of cream for extra richness. Sprinkle with pine nuts for added texture.
* **Spicy Chipotle Cream Sauce:** For a smoky and spicy kick, add a tablespoon of chipotle peppers in adobo sauce (minced) to the cream sauce. Adjust the amount to your spice preference.
* **Sun-Dried Tomato Pesto:** Incorporate sun-dried tomato pesto into the dish for a Mediterranean twist. It adds a rich, savory flavor that pairs well with shrimp and chicken.
* **Make it Ahead:** You can prepare the shrimp and chicken marinades and chop the vegetables ahead of time. Store them separately in the refrigerator until ready to cook. You can also grill the shrimp and chicken ahead of time and reheat them gently when you’re ready to assemble the pasta.
* **Add Some Greens:** Incorporate some fresh greens like spinach or arugula just before serving. The greens will add a fresh, peppery note and some extra nutrients.

## Nutritional Information (Approximate):

(Per serving, based on standard ingredient amounts. This is an estimate and can vary based on specific ingredients and portion sizes)

* Calories: 600-700
* Protein: 40-50g
* Fat: 25-35g
* Carbohydrates: 50-60g

## Storage Instructions:

* **Refrigerate:** Store leftover Grilled Shrimp and Chicken Pasta in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat the pasta in a skillet over medium heat, adding a splash of water or broth if needed to prevent it from drying out. You can also microwave it, but it may not be as evenly heated.

## Conclusion:

This Grilled Shrimp and Chicken Pasta recipe is a guaranteed crowd-pleaser. With its vibrant flavors, satisfying textures, and relatively simple preparation, it’s perfect for any occasion. Whether you’re cooking for a weeknight dinner or entertaining guests, this dish is sure to impress. So fire up the grill, gather your ingredients, and get ready to experience a culinary masterpiece!

Enjoy your delicious Grilled Shrimp and Chicken Pasta! This recipe is easily adaptable, so feel free to experiment with different ingredients and variations to create your own signature dish.