Summer Spaghetti With Shrimp

(Jill Churco)

Tired of the same heavy pasta dishes?  Now that the weather is starting to warm up, mix it up with fresh vegetable and grilled shrimp.  It's a great dish to serve to guests during a summer gathering and easy enough to whip up during the week.

Cook Time:

Prep Time:

Total Time:

Servings: 6

Ingredients:

1 pound raw shrimp, peeled and deviend

2 tablespoon olive oil

1 tablespoon white wine (opitonal)

1 tablespoon melted butter

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon crushed red pepper flakes

1 Pint cherry tomatoes, sliced in half and roasted

1/2 cup Kalamata olives, pitted and sliced in half

1/4 pound feta cheese, crumbled

3 tablespoon drained capers

3 tablespoon chopped flat-leaf parsley

1/4 teaspoon salt

1/4 teaspoon fresh-ground black pepper

1 pound spaghetti (one box)

6 tablespoon olive oil

3 cloves garlic, minced

Preparation:

Combine all the ingredients for the shrimp together in a bowl, toss and set aside to let marinate for approximately 30 minutes.

Heat oven to 375 degrees, toss cherry tomatoes with a splash of olive oil and pinch of salt and pepper and roast for 10 minutes.

In a large bowl, combine the roasted tomatoes, olives, feta, capers, parsley, salt, and pepper and toss to combine.

Bring a large pot of salted water to a boil, add pasta and cook according to package directions (about 10-12 minutes) until al dente.

While the pasta is cooking, grill the shrimp - this will only take approximately 7 minutes so keep an eye on them. Add cooked shrimp to the bowl with the tomato mixture.

Heat 6 tablespoons of olive oil over medium/low heat, add garlic and let simmer for 1 minute.

Add drained pasta to the tomato/shrimp bowl and then add garlic olive oil. Toss everything together and serve.