Grilled Shrimp with Pappardelle
- 1 lb large shrimp, shelled and deveined, tails on or off - your choice
- 1 C olive oil
- 1/2 C red wine vinegar
- 2 T fresh lemon juice
- 2 shallots, minced
- 4 cloves garlic, minced
- 4 sprigs rosemary, rough chopped
- 4 springs oregano, minced
- 8 basil leaves, cut into ribbons
- 1 t red pepper flakes
- salt and course ground pepper to taste
- wooden skewers, soaked in water
- 1 pkg pappardelle pasta
- 1/4 C butter
Shell and devein the shrimp, leaving tails on or off - your choice, setting aside in a bowl. Mince the shallots and garlic and place into a small bowl. Remove leaves of rosemary and oregano from stem and rough chop, then add to garlic. Lay 8 basil leaves on top of one another and roll up, then slice through, creating ribbons and add to garlic. Add red pepper flakes and salt and course ground pepper and stir the herb mixture. To the shrimp, add olive oil, red wine vinegar and lemon juice then add all but 1 T of herb mixture to shrimp and marinate. Thread each shrimp onto its own water soaked skewer as pictures so it looks like a 'J' and grill over medium heat until pink and with a bit of char, but not over-cooked.
Meanwhile, bring a large pot of water to a boil, add salt and cook the Pappardelle according to the package. Once al dente, drain well and return to pot. Add 1/4 C butter and remaining herbs and toss to coat.
To plate, start with a helping of the herb infused Pappardelle and top with several skewers of the grilled shrimp. So delicious!