Ingredients
The following ingredients have 4 Servings
- 1 pound extra large shrimp (shelled and deveined)
- 2 tablespoons extra virgin olive oil
- 3 teaspoons garlic (minced)
- 1/8 teaspoon red pepper flakes
- dash of sea salt
- fresh ground black pepper
- 8 ounces dried gluten-free pasta
- 1/2 cup Kale Basil Hazelnut Pesto or other pesto
- grated romano cheese (optional)
Instruction
- In a medium bowl, toss together shrimp, olive oil, garlic, pepper flakes, salt and pepper. Let marinate 15-30 minutes while you start up the grill and bring a pot of water to boil for the pasta. If using bamboo skewers, soak in a shallow pan of water. Skewer shrimp and grill until just cooked through, flipping skewers over to get grill marks on both sides.
- Cook pasta according to package directions; drain. Toss with pesto and a little pasta cooking liquid or water to loosen up. Add some romano cheese desired. Top with grilled shrimp.
