Pasta With Shrimp And Basil Vinaigrette

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 5 tablespoons fresh lemon juice
• 2 tablespoons dijon mustard
• 2 garlic cloves, minced
• 1/3 cup plus 2 tablespoons olive oil
• 2 1/2 ounces fresh basil leaves, chopped (about 3/4 cup)
• 1 1/2 lbs uncooked medium shrimp, peeled, deveined
• 1 lb gnocchi or 1 lb orecchiette or 1 lb your choice pasta
• 1 red pepper, sliced
• 4 zucchini, halved lengthwise
• olive oil
• freshly grated parmesan cheese (optional)

Recipe

• 1 prepare barbecue (medium-high heat) or preheat broiler.
• 2 combine 4 tablespoons fresh lemon juice, dijon mustard, and garlic in a small bowl. gradually mix in 1/3 cup olive oil. mix in chopped fresh basil. place shrimp in medium bowl. drizzle with remaining 1 tablespoon fresh lemon juice and 2 tablespoons olive oil. toss to coat. season with salt and pepper.
• 3 cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• 4 meanwhile, brush zucchini and red pepper on both sides with oil. season with salt and pepper.
• 5 grill until charred, about 2 minutes per side. transfer to plate.
• 6 add shrimp to grill and cook until just cooked through, about 2 minutes per side. transfer to large bowl.
• 7 cut zucchini crosswise into 1-inch pieces and add to shrimp.
• 8 drain pasta well. add to bowl with shrimp, zucchini, and red pepper.
• 9 add basil vinaigrette and toss to coat. season to taste with salt and pepper. (can be prepared up to 1 hour ahead.
• 10 let stand at room temperature.) serve pasta warm or at room temperature, passing grated parmesan cheese, if desired.