|A simple dish that's perfect for a light meal on a sunny day with the freshness of Spring!|
Marinade for Grilled Shrimp:
1 pound large or extra large shrimp, cleaned and deveined tails on
1/4 cup extra virgin olive oil
1/4 cup dry white wine
1 tablespoon garlic, finely chopped
1 teaspoon basil, chopped
1 teaspoon rosemary, chopped fine
1/4 teaspoon ground black pepper
Place raw shrimp in a zipper-lock plastic bag.
Place all ingredients in bag and shake gently until well mixed, refrigerator for 2 hours.
Fresh Plum(Pomodoro) Tomato Sauce (pictured above)
10 Roma (plum) tomatoes, seeded and finely chopped ( use 8 large vine ripe tomatoes)
1/4 cup finely chopped fresh basil
3 garlic cloves, chopped
1 teaspoon sea or kosher salt
1 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
3 tablespoons extra-virgin olive oil
1/4 cup white wine
Pasta:In the meantime boil in salted water around 1 pound of bowties or your favorite pasta, cook until aldente, drain. Place in a bowl tossing with three tablespoons of extra virgin olive oil, 2 tablespoon of grating cheese, salt and pepper to taste. Cover and set aside.
Grilled Shrimp Cooking:
Heat Grill on high.
Thread the shrimp on metal barbecue skewers or wood skewers that have been soaked in water. Grill for three minutes on each side. . Brush with reserved marinade every two minutes.
Place pasta on a plate, top with sauce, add your grilled skewers, garnish with parsley and more grating cheese and serve.