FARFALLE WITH HERB-MARINATED GRILLED SHRIMP
- Serves 6
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- prep time: 20 minute(s)
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- marinate time: 30 minute(s)
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- cook time: 5 minute(s)
Ingredients:
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1 lb. uncooked extra large fresh shrimp, peeled and deveined with tails on
1/4 cup Bertolli® Classico™ 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
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Directions:
- 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.
Cost per recipe*: $15.47.
Cost per serving*: $2.58.
*Based on average retail prices at national supermarkets.
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