When tomatoes are at their peak ripeness, make a fresh and easy sauce for tossing with grilled shrimp and pasta.
Ingredients
- 1 lb gemelli
- 1 lb raw peeled, deveined large shrimp
- 4 tbsp olive oil, divided
- 1 tbsp minced garlic
- 1 tbsp finely chopped fresh marjoram
- 1 bunch green onions
- 4 large tomatoes, halved
- ¼ tsp sugar
Steps
- Set grill to medium-high. Heat a large pot of water to a boil. Cook pasta according to package directions.
- Meanwhile, in a medium bowl, toss together the shrimp, 2 tbsp oil, garlic, and marjoram. Season with salt and pepper. Brush the green onions and cut sides of tomatoes with remaining 2 tbsp oil. Season with salt.
- Place tomatoes on grill cut-sides down. Grill tomatoes 4 min. Grill green onions 2 min., turning occasionally. Transfer vegetables to a platter and let cool slightly. Grill shrimp 2–3 min. per side, until cooked through.
- In a food processor, pulse the tomatoes, green onions, and sugar until mostly smooth. Transfer to a large bowl and add the cooked pasta and shrimp. Toss until well combined. Season with salt and pepper to taste.
This recipe is
- Nut-free
- Dairy-free
- Egg-free
- Lactose-free
Tags
- Dairy Free
- Nut Free
- Savory June 2020
- Lactose Free
- Egg Free
Nutrition information
- Calories 445kcal 22%
- Fat 11.2g 17%
- Saturated fat 1.6g 8%
- Carbs 63.8g 21%
- Sodium 442mg 18%
- 5.6g sugar
- 4.3g fiber
- 21.6g protein
- 95mg cholesterol
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