Grilled Shrimp with Pasta
and Fresh Tomatoes
There’s nothing better than Grilled Shrimp tossed with pasta and fresh tomatoes and basil on a cool springtime day. This simple dish can be served hot or cold. Cold for lunch or warm for dinner.
Now is the time to start growing your own vegetables. Fresh ingredients are essential for any Italian dish. There’s nothing better than shopping in your own back yard.
If your interested in growing your own herbs and vegetables visit these two great sites www.gardenguides.com and www.thegardenhelper.com.
Both sites will help you grow all the tomatoes, basil and other delicious vegetables you’ll need to make some great Italian dinners throughout the summer including this Grilled Shrimp with pasta and fresh tomatoes.
1 pound of large shrimp, peeled and deveined
4 large Roma tomatoes, chopped
6 baby Portobello mushrooms, sliced
1 shallot, chopped
3 cloves of garlic, finely chopped
10 basil leaves, chopped
2 Tbls of butter
2 Tbls of extra virgin olive oil
1/4 cup of balsamic vinegar
1 Tbls of Dijon mustard
1/2 tsp of salt
1/2 tsp of freshly grated black pepper
1 pound of dried or fresh linguini
In a medium sized pan sauté the shallots, garlic and mushrooms in the butter and olive oil for 3 minutes.
Stir in the tomatoes, vinegar and mustard and cook for 5 more minutes.
In the meantime bring 6 quarts of salted water to a boil and cook the pasta a until al dente.
Prepare the grill.
Brush the shrimp with oil and season with salt and pepper.
Grill the shrimp directly over the coals or gas burner until pink for around 2-3 minutes on each side.
Drain the pasta and toss in the tomatoes, mushrooms and basil mixture.
Top with the shrimp and serve. Serves 4
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