GRILLED SHRIMP WITH SUMMER GARDEN PASTA SAUCE
This sauce comes right out of your garden. No cooking
involved! Substituting fresh mozzarella for the grilled
shrimp is a delicious option.
½ lb shrimp, peeled and deveined (or 4 ounces fresh
mozzarella cheese, cut into 1/2-inch cubes
1T olive oil
Salt and freshly ground black pepper
8 ounces spaghettini or angel hair pasta
5 scallions (white and pale green parts only), coarsely
chopped
2 or 3 garlic cloves, crushed
1 good-sized ripe tomato
1 (1-ounce) piece Parmesan, coarsely chopped
8 to 10 fresh basil leaves
A small handful of fresh Italian parsley
Salt and freshly ground black pepper
3 tablespoons olive oil
Salt and freshly ground black pepper
Toss the shrimp with 1 T olive oil and season with salt
and pepper. Heat a grill pan and sear the shrimp about
3 minutes per side, until done. Set aside
Cook the pasta in a large pot of boiling salted water
until al dente, tender but still firm to the bite, stirring
often, about 8 minutes.
Meanwhile, combine the next 8 ingredients in a food processor.
Pulse just until the tomatoes are coarsely chopped (do
not puree).
Drain the pasta, reserving some of the pasta water. Toss
the pasta with the tomato mixture and shrimp or fresh
mozzarella in a large bowl. Add some of the reserved pasta
water (about 1/4 cup) if the sauce looks dry. Serve immediately. |
