Grilled Shrimp Linguine

First make your shrimp marinade: In a bowl, combine 1⁄4 cup olive oil, 3 of the minced garlic cloves and a pinch of salt. Rinse the shrimp and then add to the bowl and coat with the marinade. Let sit for 20 minutes. If you are using wooden skewers this is a good time to start soaking them in water to prevent sticking to the shrimp.

In a saucepan, melt the butter and add the remaining 2 minced garlic cloves, the juice from half a lemon, the white wine, and a few grinds of pepper. Simmer for about 3 minutes.

Bring a large pot of water to a boil and cook the pasta according to the package instructions. Drain when pasta is al dente, rinse, and toss with the melted lemon garlic butter sauce. Add back to the pot you cooked the pasta in and set the burner to extra low heat to keep the pasta warm.

Preheat the grill to 500°F. Make sure the grill grates are clean and oiled with a high-heat cooking oil.

Thread the shrimp onto skewers and grill until the bottom side starts to turn opaque, about 4 minutes. Flip the skewers over and cook another 2-3 minutes.

Remove the shrimp from the grill and the skewers. Toss shrimp with the pasta, finish the dish with fresh basil leaves, red pepper flakes, and a pinch of pepper and salt.