At last, the recipe was mine when I found it in Barefoot Contessa at Home, my favorite of the Barefoot Contessa recipe books. I keep the page for this recipe marked with a Post-It note, so I can get right to it.
|The Barefoot Contessa at Home|
Grilled Shrimp and Feta Bowtie Pasta
|Grilled Shrimp and Feta Pasta|
- 1 pound mini bowtie pasta
- 1/2 cup extra virgin olive oil
- 1/2 cup fresh squeezed lemon juice, 2-3 lemons
- 1 pound shrimp, peeled and deveined, 21-25 count
- 4 scallions, minced, white and green parts
- 1 large bunch fresh dill, chopped
- 1 large bunch fresh parsley, chopped
- 1 English cucumber, diced
- 1/2 onion, chopped
- 8 ounces crumbled feta cheese
Preheat your grill and peel the shrimp. Drizzle the shrimp with some olive oil, salt and pepper. Toss to combine. Place the shrimp on your grill and cook until pink, about 3 minutes. Remove from the grill to a plate. Set aside.
|The Grilled Shrimp|
Prepare the herbs, cucumber, onion, scallions. Mix together the lemon juice, extra virgin olive oil, 2 teaspoons of kosher salt and 1 teaspoon of ground pepper. Cook the bowtie pasta in a pot of salted water, following the package directions.
|The Prepared Ingredients|
Drain the pasta and pour into a large bowl. Add the herbs, cucumber, onion, scallions and shrimp to the hot pasta. Pour the lemon mixture over the pasta mixture. Toss gently to combine. Season with 1 teaspoon of kosher salt and 1/2 teaspoon of ground black pepper. Taste and add more salt and pepper if needed.
|Mix the Ingredients|
Set aside to cool to room temperature or refrigerate. Serve as a main dish or side dish either cold or at room temperature.
|Serve Cold or at Room Temperature|
This is a recipe you'll want to keep handy this summer. Get the printable Grilled Shrimp and Feta Bowtie Pasta recipe by clicking the link.