Hot and spicy shrimp with pasta

Pasta and macaroni Italian cuisine

There's a little town on the Florida Panhandle called Santa Rosa Beach, and every summer my family (18 of us) rents a big house there. We all take turns making dinner. My brother-in-law David is a great cook, and grilling is his specialty. He originated this recipe, using Cajun spices and lots of cayenne. I originally wrote the recipe that way, but when I've made it, I have preferred to add whatever herbs and spices appeal to me. Especially when I can get fresh herbs, I'd rather use them than pre-made spice blends. (I've carried fresh herbs from my garden to the beach in my suitcase because I'm never sure what Publix will have. But I am insane.) I've also found that while grilling adds great flavor, it's difficult to grill shrimp without overcooking them, so sometimes they come out tough and chewy. Poaching them in butter works better for me. You can make the marinade as spicy as you like, and feel free to add cajun spices if that's your bag--a tablespoon or so in place of the salt and pepper will work. (Photo is of shrimp as they began cooking. I of course forgot to take a photo when I served it.)