Sunday, April 3, 2011

Grilled Shrimp Marinara with Bowties

A simple dish that's perfect for a light meal on a sunny day with the freshness of Spring!

Marinade for Grilled Shrimp:

1 pound large or extra large shrimp, cleaned and deveined tails on

1/4 cup extra virgin olive oil
1/4 cup dry white wine
1 tablespoon garlic, finely chopped
1 teaspoon basil, chopped
1 teaspoon rosemary, chopped fine
1/4 teaspoon ground black pepper

Place raw shrimp in a zipper-lock plastic bag.
Place all ingredients in bag and shake gently until well mixed, refrigerator for 2 hours.

Make Marinara Sauce:

Fresh Plum(Pomodoro) Tomato Sauce (pictured above)

10 Roma (plum) tomatoes, seeded and finely chopped ( use 8 large vine ripe tomatoes)

1/4 cup finely chopped fresh basil
3 garlic cloves, chopped
1 teaspoon sea or kosher salt
1 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
3 tablespoons extra-virgin olive oil
1/4 cup white wine

I use a food processor for the tomatoes. (If you prefer to remove the skins, place tomatoes in boiling water for ten minutes, remove and immediately put into iced water. Peel the skins with a sharp knife, you can also squeeze out the seeds.) Saute garlic in extra virgin olive oil, add seasonings,simmer in pot for 15 minutes add wine and basil. Cook for 15 more minutes.
Pasta:In the meantime boil in salted water around 1 pound of bowties or your favorite pasta,  cook until aldente, drain. Place in a bowl tossing with three tablespoons of extra virgin olive oil, 2 tablespoon of grating cheese, salt and pepper to taste. Cover and set aside.

Grilled Shrimp Cooking:
Heat Grill on high.
Thread the shrimp on metal barbecue skewers or wood skewers that have been soaked in water. Grill for three minutes on each side. . Brush with reserved marinade every two minutes.

Place pasta on a plate, top with sauce, add your grilled skewers, garnish with parsley and more grating cheese and serve.
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