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Summer Shrimp Pasta
Author: Jackie
Ingredients
Pesto
  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • ¼ cup pine nuts
  • ⅔ cup extra-virgin olive oil , divided
  • Kosher salt and freshly ground black pepper , to taste
  • ½ cup freshly grated Pecorino cheese
  • 1 Box Ronzoni Garden Harvest Pasta
  • 1 pound deveined and peeled shrimp
  • 2 cups sliced vegetables (I used peppers, yellow squash, eggplant, tomatoes and onion)
  • Grated parmesan cheese
Instructions
  1. Using a blender, combine basil, garlic, pine nuts, olive oil and salt and pepper. Blend until smooth.
  2. Reserve ½ cup in for pasta.
  3. Rinse shrimp and place in bowl with ¼ cup pesto. Allow to marinate for 30 minuets.
  4. While shrimp is marinating, slice your vegetables. Place in a bowl with the remaining ¼ cup of pesto.
  5. Make pasta according to the directions on the back of the box.
  6. Either grill vegetables on high heat (this is what I did), or bake them for 15 min at 400 degrees.
  7. Grill shrimp on high heat for about until fully cooked, about 2 minutes on each side.
  8. To assemble, toss cooked pasta with the reserved ½ cup of pesto.
  9. Topped grilled veggies and shrimp and sprinkle with freshly grated parmesan cheese.
  10. Enjoy!