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Categories:
shrimp olive oil balsamic vinegar lemon juice fresh basil parsley oregano red pepper tomato penne pasta
Viewed: 31 - Published at: 8 months agoIngredients
- 1 pound shrimp uncooked extra large fresh, peeled and deveined with tails on
- 1/4 cup Bertolli(R) Classico Olive Oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon fresh basil leaves finely chopped
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon fresh oregano finely chopped, optional
- 1 pinch crushed red pepper flakes
- 1 jar Bertolli Tomato & Basil Sauce heated
- 16 ounces farfalle 1 box, or penne pasta, cooked and drained
Method
- 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.
