Pasta With Shrimp and Basil Vinaigrette
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
2-4
ingredients
- 5 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 2 garlic cloves, minced
- 1⁄3 cup plus 2 tablespoons olive oil
- 2 1⁄2 ounces fresh basil leaves, chopped (about 3/4 cup)
- 1 1⁄2 lbs uncooked medium shrimp, peeled, deveined
- 1 1 lb orecchiette or 1 lb your choice pasta
- 1 red pepper, sliced
- 4 zucchini, halved lengthwise
- olive oil
- freshly grated parmesan cheese (optional)
directions
- Prepare barbecue (medium-high heat) or preheat broiler.
- Combine 4 tablespoons fresh lemon juice, Dijon mustard, and garlic in a small bowl. Gradually mix in 1/3 cup olive oil. Mix in chopped fresh basil. Place shrimp in medium bowl. Drizzle with remaining 1 tablespoon fresh lemon juice and 2 tablespoons olive oil. Toss to coat. Season with salt and pepper.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, brush zucchini and red pepper on both sides with oil. Season with salt and pepper.
- Grill until charred, about 2 minutes per side. Transfer to plate.
- Add shrimp to grill and cook until just cooked through, about 2 minutes per side. Transfer to large bowl.
- Cut zucchini crosswise into 1-inch pieces and add to shrimp.
- Drain pasta well. Add to bowl with shrimp, zucchini, and red pepper.
- Add basil vinaigrette and toss to coat. Season to taste with salt and pepper. (Can be prepared up to 1 hour ahead.
- Let stand at room temperature.) Serve pasta warm or at room temperature, passing grated Parmesan cheese, if desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
adopt a greyhound
United States