Shrimp & Sun-Dried Tomato Pasta
Serving Size / Yield
4-6 servings
Ingredients
- 1 C. fresh basil, chopped
- 1 C. extra virgin olive oil
- 1/2 C. fresh lemon juice
- 1/4 C. capers
- 3 tsp. caper juice
- 1/4 C. oil-packed sun-dried tomatoes, drained and chopped
- 2 Tbs. garlic, minced
- 1 1/2 lbs. fresh shrimp, peeled and deveined
- 1 lb. fresh linguine pasta, cooked
- olive oil
- salt and pepper, to taste
Directions
Whisk basil, olive oil, lemon juice, capers, caper juice, tomatoes, and garlic in a bowl to blend. Season with salt and pepper to taste. Let stand at room temperature for at least 2 hours. Prepare grill and bring to a medium high heat. Brush shrimp with olive oil and grill for 3-4 minutes turning once, until shrimp are just cooked through. In a large pasta bowl, combine pasta and shrimp. Toss with caper-basil vinaigrette. Serve immediately.
