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Grilled Gulf Shrimp and Ratatouille Pasta

Grilled Gulf Shrimp and Ratatouille Pasta
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Prep Time:






  • 1 lb Gulf Shrimp- peeled and deveined
  • 5 basil leaves, torn
  • 1 tbsp Oregano, torn
  • 1 tbsp Thyme, torn
  • 2 tsp Extra-Virgin Olive Oil
  • 1 tsp Kosher Salt
  • 1 tsp Ground Black Pepper
  • 2 tbsp Minced Garlic
  • 1/8 cup Extra-Virgin Olive Oil
  • 1 cup yellow onion, small dice
  • 1 tsp garlic, minced
  • 1/2 cup no-sodium shrimp stock
  • 1 large eggplant, medium dice
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 1 cup chopped tomato
  • 4 sprigs thyme leaves
  • 5 fresh basil leaves, torn
  • 1 tbsp fresh Parlsey
  • salt and pepper to taste
  • 12 jumbo pasta shells
  • 1/4 cup Ricotta cheese


  1. Shrimp: Toss shrimp with torn basil, oregano and thyme, seasonings and oil. Marinate for at least 2 hours. Set grill to medium heat and cook shrimp thoroughly.
  2. Ratatouille: Coat onion with 1/2 tsp. olive oil. Toss the remained of vegetables, except garlic, in remaining olive oil and set aside. In a sauce pot over medium heat, add onions and lightly caramelize. Add garlic and cook for 2-3 minutes, stirring constantly. Add shrimp stock and reduce by half. Add remaining vegetables and thyme, torn basil leaves and fresh parsley. Cook until al dente and vibrant in color. Add 1/8 tsp. of salt and pepper. Cook for 5 minutes or until vegetables have softened. Stir well and keep on low heat until serving. Cook pasta shells in boiling water until tender. Drain well. Mix together 1/4 cup of ricotta cheese with 1 cup of ratatouille. Stir until cheese is well combined. Stuff the pasta shells and serve with remaining ratatouille and Gulf Shrimp.

Compliments of Louisiana Seafood Promotion & Marketing Board