A delicious, tangy, somewhat sweet, and extremely simple marinade for grilled pork chops. The pork loin chops come out with an amazing variety of tastes and are quite scrumptious. The next day, you will undoubtedly have a yearning for the chop, so you might wish to grill an extra one for leftovers.
| Prep Time: | 30 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 red bell pepper, julienned
- ¾ pound large cooked shrimp, peeled and deveined
- ½ cup chopped fresh mint leaves
- ¼ cup fresh lemon juice
- 2 teaspoons grated lemon zest
- 3 tablespoons olive oil
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pound dry fettuccini pasta
Instructions
- Bring a large pot of lightly salted water to a boil. Meanwhile prepare the remaining ingredients.
- In a large mixing bowl, combine the red pepper, shrimp, mint, lemon juice, lemon zest, olive oil, salt and pepper. Mix thoroughly.
- Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain. Add the pasta to the shrimp mixture and toss to coat well.
Nutrition Facts
| Calories | 396 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 111 mg |
| Dietary Fiber | 3 g |
| Protein | 22 g |
| Saturated Fat | 2 g |
| Sodium | 423 mg |
| Sugars | 3 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I halved the pasta and I am glad I did. There would not be enough sauce with the full 1 lb. I choose recipes based on what ingredients I have on-hand that need to be used up. For mint, I like the “Where Did All the Rum Go?” shrimp a little better than this one, but this one is also good and I’ll definitely make it again, especially if I already have lemon on-hand (the other dish calls for lime).
This was very good I added a clove of garlic to the sauce definately will make this again.
This dish is amazing. I have mint in my garden so I was looking for a way to use it. I add a bunch of vegetables to this dish. I saute them in the olive oil. Zucchini and yellow squash are good. Broccoli, whatever you might have. I mix it all together in the sautee pan. I pour it over the pasta in a baking dish and put it in the oven so it is hot. So easy and good!
No shrimp at the local market, so I switched to crab. It came out okay, but there wasn’t enough of the sauce/veggie mixture for my taste. It was easy and healthy, but we’re unlikely to do it again.
Was better than I expected (I was desperate to make us of excess mint), but really screamed for some parmesan cheese, which I didn’t have at the time.