FARFALLE WITH HERB-MARINATED GRILLED SHRIMP

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Farfalle With Herb-Marinated Grilled Shrimp image

Provided by Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 10

1 lb. uncooked extra large fresh shrimp, peeled and deveined with tails on
1/4 cup olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. lemon juice
1 Tbsp. finely chopped fresh basil leaves
1 Tbsp. finely chopped fresh flat-leaf parsley
1 tsp. finely chopped fresh oregano leaves (optional)
Pinch crushed red pepper flakes
1 jar Bertolli® Tomato & Basil Sauce, heated
1 box (16 oz.) farfalle or penne pasta, cooked and drained

Steps:

  • To butterfly shrimp, slice down back of shrimp with small sharp knife, almost completely through. Spread and flatten to form butterfly shape.
  • Combine olive oil, vinegar, lemon juice, basil, parsley, oregano and red pepper flakes in shallow bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 30 minutes.
  • Remove shrimp from marinade, discarding marinade. Grill or broil shrimp, turning once, until shrimp turn pink.
  • Spoon sauce over hot farfalle and top with shrimp. Garnish, if desired, with additional parsley.
  • VARIATION: Substitute 1 lb. boneless, skinless chicken breasts for shrimp. Marinate and grill as above. Serve sliced chicken over hot farfalle.

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