Farfalle With Herb-Marinated Grilled Shrimp
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 503
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 68
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 27
- Cholesterol
- 122
- Sodium
- 522
- Total: 55 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 5 min
Ingredients
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
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.