Garlic and Shrimp Pasta Toss
1 pound fresh or frozen large shrimp in shells
1 lrg garlic bulb
1 tablespoon olive oil
2 tablespoons lemon juice
1 onion cut into 1/2" slices
3 cups packaged dried cavatelli - (8 oz)
(or bow tie pasta)
2 tablespoons butter softened
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
Fold an 18- by 9-inch piece of heavy foil in half to make a 9-inch square. Place garlic bulb, cut-side up, in center of foil. Drizzle bulb with 1 1/2 teaspoons of the oil. Bring up opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose garlic, leaving room for steam to build.
Add skewers to grill over drip pan; add vegetables to grill directly over coals. Cover and grill for 8 to 10 minutes more or until garlic is soft, shrimp are opaque, and vegetables are tender, turning shrimp and vegetables once halfway through grilling. Remove from grill. Cool garlic and vegetables slightly. Coarsely chop vegetables.
While shrimp and vegetables are grilling, cook pasta according to package directions; drain. Return pasta to hot pan.