2.0 – 1 reviews • Shellfish Recipes
| Total: |
55 min |
| Prep: |
20 min |
| Inactive: |
30 min |
| Cook: |
5 min |
| Yield: |
6 servings |
Ingredients
- 1 lb. uncooked extra large fresh shrimp, peeled and deveined with tails on
- 1/4 cup olive oil
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. lemon juice
- 1 Tbsp. finely chopped fresh basil leaves
- 1 Tbsp. finely chopped fresh flat-leaf parsley
- 1 tsp. finely chopped fresh oregano leaves (optional)
- Pinch crushed red pepper flakes
- 1 jar Bertolli® Tomato & Basil Sauce, heated
- 1 box (16 oz.) farfalle or penne pasta, cooked and drained
Instructions
- To butterfly shrimp, slice down back of shrimp with small sharp knife, almost completely through. Spread and flatten to form butterfly shape.
- Combine olive oil, vinegar, lemon juice, basil, parsley, oregano and red pepper flakes in shallow bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 30 minutes.
- Remove shrimp from marinade, discarding marinade. Grill or broil shrimp, turning once, until shrimp turn pink.
- Spoon sauce over hot farfalle and top with shrimp. Garnish, if desired, with additional parsley.
- VARIATION: Substitute 1 lb. boneless, skinless chicken breasts for shrimp. Marinate and grill as above. Serve sliced chicken over hot farfalle.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
503 |
| Total Fat |
14 g |
| Saturated Fat |
2 g |
| Carbohydrates |
68 g |
| Dietary Fiber |
5 g |
| Sugar |
9 g |
| Protein |
27 g |
| Cholesterol |
122 mg |
| Sodium |
522 mg |