Description
Extra large shrimp are seasoned with a bright and refreshing combination of basil, parsley, balsamic vinegar, and lemon juice in this elegant pasta dish.
Ingredients
- 1 pound uncooked extra large fresh shrimp, peeled and deveined with tails on
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh basil leaves
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon chopped fresh oregano leaves
- 1 pinch Pinch crushed red pepper flakes
- 1 (24 ounce) jar Bertolli® Tomato and Basil Sauce, heated
- 1 (16 ounce) box farfalle or penne pasta, cooked and drained
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 6