Grilled Shrimp and Feta Bowtie Pasta

I was in no mood to cook this week as the temperature hit 90 degrees two days in a row.  What jumped to mind was a favorite Barefoot Contessa recipe, one that I have previously reserved for special occasions.  I was first introduced to Ina Garten's Roasted Shrimp and Orzo recipe in 2000 when I hosted a catered holiday party for work associates.  Our caterer suggested this lovely shrimp dish for the menu because it is served either cold or at room temperature.  It was a big hit at the party and as a result I searched and searched for the recipe.

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

Every time I make this recipe, I make it a little differently though.  I encourage you to do the same.  The first time you make the recipe it is a good idea to follow the original exactly and from there you can make this recipe your own.

Grilled Shrimp and Feta Bowtie Pasta
Serves 6-8

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

Directions
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.

Enjoy!