Grilled Garlic Butter Herb Shrimp + Buttery Lemon Parmesan Bucatini

For the Garlic Butter Herb Shrimp:

1. Mix melted butter, 4 cloves minced garlic, 1 tbsp parsley, 1 tbsp thyme, 0.5 tsp dried chives, 0.5 tsp red pepper flakes, juice + zest of 1 lemon, salt, and pepper in a bowl.
2. Thread the 2 lbs peeled, deveined, tails-off shrimp onto double wooden skewers.
3. Brush the shrimp with the butter mixture.
4. Grill the shrimp for 2–3 minutes per side at 400°F until they reach an internal temperature of 145°F, appearing pink, juicy, and lightly charred.
5. Brush with extra butter mixture right off the grill.

For the Buttery Lemon Parmesan Bucatini:

1. Cook 12 oz bucatini in salted water according to package directions.
2. In a skillet, melt 4 tbsp butter and add 2 cloves garlic.
3. Add lemon juice, zest (from the lemon used for shrimp, or an additional one), and a splash of pasta water to the skillet.
4. Toss in the cooked bucatini pasta.
5. Stir in 1 cup grated Parmesan until the pasta is glossy and creamy.
6. Top the bucatini with the grilled shrimp, extra Parmesan, fresh parsley, and a squeeze of lemon.