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Categories:Viewed: 41 - Published at: 6 years ago
Ingredients
- 1 lemon
- 2 tbsp. extra-virgin olive oil
- 3 clove garlic
- 1/4 tsp. dried oregano
- salt
- Pepper
- 2 medium red peppers
- 12 oz. multigrain pasta
- 12 oz. medium shrimp
- 1/4 c. packed fresh parsley leaves
Method
- Heat large saucepot of water to boiling on high.
- Prepare grill or grill pan for direct grilling on medium-high.
- Into large bowl, from lemon, grate all peel and squeeze 3 tablespoons juice.
- Stir in oil, garlic, oregano, and 1/4 teaspoon freshly ground black pepper; set aside.
- Grill red peppers 7 to 8 minutes or until crisp-tender and lightly charred, turning once.
- Transfer to cutting board.
- Add pasta to boiling water.
- Cook as label directs.
- Sprinkle 1/4 teaspoon freshly ground black pepper on shrimp.
- Grill shrimp 2 to 3 minutes or until opaque throughout, turning over once.
- Transfer shrimp to medium bowl.
- Add 2 tablespoons of lemon mixture; toss to coat.
- Chop red peppers; add to large bowl with remaining lemon mixture.
- Drain pasta; add to bowl with peppers, along with parsley and 1/4 teaspoon salt.
- Toss until well combined.
- Serve pasta with shrimp.
