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Bon Appétit

Pasta with Shrimp and Basil Vinaigrette

4.3

(63)

Grilled zucchini adds extra flavor and texture to this light and pretty main course.

Recipe information

  • Yield

    Serves 4

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)

Preparation

  1. Step 1

    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.

    Step 2

    Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

    Step 3

    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.

    Step 4

    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.

TagsPastaOrecchietteShrimpShellfishSeafoodBasilHerbs & SpicesZucchiniSquashVegetableMainDinnerLunchNut FreeMake AheadGrillingBon Appétit
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