This is my wife’s favorite summer shrimp pasta recipe. She asks me to make it when we have company over for dinner, because it is always fresh and everyone loves it. (My favorite recipe is my famous wings, but I usually skip the wings and make this one for her.)
- Bow Tie Pasta
- Raw shrimp (you can get any size that you want)
- Cilantro (a bunch) – you will want about 1/4 to 1/2 cup of chopped cilantro.
- Cherry Tomatoes
- Peas or sliced zucchini (depending on the time of year- we like zucchini in the summer)
- Red onion, peeled and sliced.
- Fresh Garlic (two cloves)
- 1/4 cup Extra Virgin olive oil
- 1/2 teaspoon salt
- 1/2 lemon, juiced1/2 teaspoon pepper
~Combine in a food processor, blender or magic bullet.
- 1/2 cup Extra Virgin Olive Oil
- 2 cloves garlic
- 1/4 cup apple cider vinegar
- 1 lemon, juiced
- 1 Tablespoon sugar
- 1/4 to 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
~Make the dressing first. You will let it sit.
~Cook the pasta. When it is cooked, drain it and rinse it. Set it in the refrigerator to cool.
~ Take the shells off of the shrimp.
~Combine the marinade in a bowl (remember that you need to blend it with a food processor first). Put the shrimp and zucchini (optional) into the marinade mixture. Let it marinate for an hour, in the refrigerator.
~Once an hour has passed, take the shrimp out and place them on skewers (remember if you use wooden skewers, be sure to soak them for an hour before using them, in order to avoid them catching on fire on the grill).
~Place the shrimp on the grill.
~Put the sliced zucchini on the grill (a grill basket is best for this)
~When everything is cooked, get a large bowl and combine everything.
~Cover it with HALF OF YOUR DRESSING. (refrigerate the other half)
~ When serving, have the other 1/2 of the dressing in a bowl for your guests to add to the pasta themselves. Have extra cilantro in a bowl, too (My wife uses much more than I do, so she likes to have extra with her meal).
~Top with Feta Cheese (optional)