Farfalle With Herb-Marinated Grilled Shrimp

  • Total: 55 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 5 min
  • Yield: 6 servings
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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


  1. To butterfly shrimp, slice down back of shrimp with small sharp knife, almost completely through. Spread and flatten to form butterfly shape.
  2. 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.
  3. Remove shrimp from marinade, discarding marinade. Grill or broil shrimp, turning once, until shrimp turn pink.
  4. Spoon sauce over hot farfalle and top with shrimp. Garnish, if desired, with additional parsley.
  5. 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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