Fresh Herb Pesto Grilled Shrimp with Grilled Vegetables and Pasta
1.5 lb small Gulf shrimp, peeled and deveined(36/42 count)
1 lb linguine
4 cups of zuccini, cut in 2 inch pieces
3 cups grape tomatoes
2 cups peppers, red, orange, yellw, cut in chunks
2 cups red onion, cut in small chunks
1 cup pecorino romano cheese, freshly grated
1/4 extra virgin olive oil
1 tablespoon kosher salt
2 teaspoons black pepper
Fresh herb pesto
Start with our herb pesto recipe. Use about 1/4 cup to coat the shrimp. Let marinate for about 30 minutes.
Cut the veggies and coat with olive oil, salt and pepper.
Cook linguine and drain. In a large bowl put the remaining pesto, add linguine, toss to coat. Grill the veggies in a grill basket on a hot grill until charred on the edges. about 5 minutes then and toss into the pasta bowl.
Cook shrimp using a grill basket on a hot grill, about 5 minutes, tossing shrimp occasionally.When shrimp is done toss into the pasta. Mix well. Top with grated pecorino romano. Serves 6. Enjoy!