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!