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Categories:Viewed: 51 - Published at: 4 years ago
Ingredients
- 5 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 1/3 cup plus 2 tablespoons olive oil
- 2 1/2-ounce packages fresh basil leaves, chopped (about 3/4 cup)
- 1 1/2 pounds uncooked medium shrimp, peeled, deveined
- 1 pound gnocchi pasta or orecchiette pasta
- 4 zucchini, halved lengthwise
- Olive oil
- Freshly grated Parmesan cheese (optional)
Method
- Prepare barbecue (medium-high heat) or preheat broiler.
- Combine 4 tablespoons fresh lemon juice and Dijon mustard small bowl.
- Gradually mix in 1/3 cup olive oil.
- Mix in chopped fresh basil.
- Place shrimp in medium bowl.
- Drizzle with remaining 1 tablespoon fresh lemon juice and 2 tablespoons olive oil.
- Toss to coat.
- Season with salt and pepper.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, brush zucchini on both sides with oil.
- Season with salt and pepper.
- Grill until charred, about 2 minutes per side.
- Transfer to plate.
- Add shrimp to grill and cook until just cooked through, about 2 minutes per side.
- Transfer to large bowl.
- Cut zucchini crosswise into 1-inch pieces and add to shrimp.
- Drain pasta well.
- Add to bowl with shrimp and zucchini.
- Add basil vinaigrette and toss to coat.
- Season to taste with salt and pepper.
- (Can be prepared up to 1 hour ahead.
- Let stand at room temperature.)
- Serve pasta warm or at room temperature, passing grated Parmesan cheese, if desired.
