Grilled Mediterranean Shrimp Pasta
Marinated in italian seasoning, each shrimp is grilled and mixed with spaghetti, artichoke hearts, grape tomatoes, and feta cheese. Enjoy with a Smartwater or Gold Peak Tea.
Ingredients
6 (10-inch) wooden skewers
3 garlic cloves, minced
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 1/2 teaspoons ground Wellsley Farms® Everything Italian Seasoning Grinder
1 package (1 1/2 pounds) Wellsley Farms® 21-25 Count Extra Jumbo Raw Deveined Shell-On Shrimp, thawed if necessary, shells and tails removed
1 package (16 ounces) spaghetti
3 1/2 cups vegetable broth
1 1/2 cups drained Wellsley Farms® Artichoke Hearts, halved
1 1/2 cups halved grape tomatoes
1 cup crumbled feta cheese
Chopped fresh Italian parsley for garnish (optional)
Directions
- Prepare outdoor grill for direct grilling over medium heat; soak skewers in water 15 minutes. In medium bowl, whisk garlic, 2 tablespoons lemon juice, oil and seasoning. Makes about 1/4 cup
- Place shrimp in large zip-top plastic bag; pour oil mixture over shrimp. Seal bag, pressing out excess air; refrigerate 20 minutes. Remove shrimp from marinade and thread onto skewers; discard marinade. Place skewers on hot grill rack; cover and cook 5 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°, turning once.
- Heat large, high-sided skillet over medium-high heat. Add spaghetti and broth; cover and cook 1 minute less than label directs for al dente, stirring occasionally. Stir in artichoke hearts, tomatoes, remaining 1 tablespoon lemon juice and shrimp; cook 1 minute or until heated through and spaghetti is al dente. Makes about 8 cups.
- Serve pasta sprinkled with cheese garnished with parsley, if desired.