North Texas GIG

Soups & Salads

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Grilled Shrimp w/Pasta Pesto Salad

1/3 pound Linguine

8 Extra-large shrimp, shelled, deveined

1 Green pepper; chopped

1 Red bell pepper; chopped

1/2 Lemon, for juice

Olive oil

FOR PESTO: 1 1/2 Bunches Fresh Basil

1/2 Clove garlic -- halved

1/2 Lemon -- for juice

3 1/2 tablespoons Olive oil

4 teaspoons Fresh Parmesan -- grated

Pepper -- to taste

First prepare pesto: Puree basil, garlic, and lemon juice in food processor. With machine running, gradually add olive oil, then pine nuts. Stir in Parmesan and season to taste with white pepper. Cook linguine until al dente. Drain in a colander and rinse with cold water. Chill pasta in large bowl. Add pesto, peppers, and lemon juice and toss. Transfer to serving plates. Rub shrimp lightly with olive oil. Thread on a skewer and grill or broil until pink, about 3 to 5 minutes. Top pasta with 4 shrimp per serving.