Friday, June 19, 2009
Shrimp, Red Pepper and Basil Pasta with Charred Zucchini
1 recipe Easy Red Pepper and Basil Pasta Sauce, a little fresh basil and parmesan cheese reserved for garnish
4 tablespoons olive oil
1 lb large shrimp, de-veined and tails removed
1 tablespoon minced garlic
1/2 teaspoon crushed red pepper
1 lb linguine pasta
Prepare pasta sauce according to directions. (This may be prepared the day before serving).
Marinate shrimp in 1 tablespoon olive oil, white wine, crushed red pepper and garlic.
Preheat oven to 400.
Heat large pot of salted water on high heat.
Wash zucchini. Slice in half lengthwise and cut each half into 4 chunks. Toss in 2 tablespoon olive oil and cook in oven 15 minutes, turning once. Turn oven to broil and cook about 5 minutes until vegetables are just beginning to char. When this happens, remove from oven.
While zucchini are roasting, boil linguine until al dente. Drain, and toss with 1 tablespoon olive oil.
At the same time that pasta and zucchini are cooking, heat up large saute pan over medium high heat. Cook shrimp for about 2-3 minutes on each side, until they turn pink. Remove from heat.
Heat up pasta sauce until simmering. Toss noodles in pasta sauce.
Place pasta with sauce onto 4 large dinner plates. Divide charred zucchini amongst plates and top with cooked shrimp.
Garnish with reserved fresh basil and Parmesan cheese.