Friday, February 12, 2010

Italian Grilled Lemon Garlic Shrimp with Pasta Marinara

A recipe that you will want to make lots of extra shrimp, as they won't last long! This is one of our favorite quick and easy meals. Italian marinade with a garlic and lemon flavored shrimp over bowties, or whatever your favorite pasta is, with a light marinara sauce. I just love the lemon flavor on this shrimp with a little heat from the pepper and then the white wine marinade makes these a perfect topping to this freshly made sauce~

The bows ties are one of our favorites, you can use linguine, angel hair or any other favorite pasta that will compliment this dish.

The lemon on this shrimp keeps it moist inside and has a delicate garlic flavor outside.

Sauce doesn't take long to cook, and the fresh plum or any vine ripe tomato taste is intense with freshness and flavor.
Let the shrimp cook on one side and then flip, these cook quickly so watch they don't burn. About 4 to 6 minutes on one side, flip and cook 2 minutes on the other on high heat.

Pulse tomatoes to your desires chunkiness some like this smooth and some with chunks, I like it in the middle.

The longer they marinate the more intense the flavoring. I always do mine the night before.

I prefer fresh herbs for the sauce especially, but off season and cold winters, nothing is growing in the garden right now. I love to use only fresh basil and parsley in the sauce and will buy it fresh in the produce department off season. Dry herbs are fine for the marinade.

25 large shrimp with tails on peeled and clean cooked shrimp (5 per skewer)

wooden skewers
8 large or 10 small vine ripe tomatoes ( if you can find Plum tomatoes use 10 of them.)
3 tablespoon basil
2 tablespoon parsley
1 teaspoon oregano
Prefer fresh on herbs if in season or use dry
3 cloves minced garlic.
3/4 cup of olive oil.
3 tablespoons fresh squeezed lemon juice.
1/2 cup white wine.
1/4 teaspoon salt, pepper, red pepper flakes, garlic powder
1/2 pound of mini bow ties or your favorite pasta

Thaw shrimp in water if using frozen. Push five shrimps through each skewer and lay them into a large dish. Next, make the marinade.

In a bowl combine lemon juice, 1 clove of minced garlic, red pepper flakes, garlic powder, 1/4 cup of white wine,1 tablespoon each of the basil, oregano, parsley and 1/4 cup of olive oil Mix all together pour over shrimp and marinade overnight or for at least two hours.

In the meantime make the sauce. Put tomatoes in food processor and pulse till still chunky. In a large saucepan fry garlic in remaining olive oil, add tomatoes the rest of the spices. Cook for a half hour, add wine cook five more minutes.

Grill shrimp on and outdoor or indoor grill till lines on one side, 4 to 6 minutes on high, flip and 2 minutes on the other side.

In the meantime boil 2 quarts of water for pasta, salted, when cooked remove from heat, add two tablespoon of olive oil and put on plate. Add sauce on top, and two or three skewers of shrimp to each plate. Garnish with grating cheese and fresh basil.

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