Tagliatelle With Grilled Shrimp

Tagliatelle with grilled shrimp has become a favorite supper with friends or a Sunday noon comfort food. Each ingredient brings out the best in the rest.

To cut down on the preparation time on the day that we enjoy this dish, we shell and de-vein the shrimp days before and freeze it in zip lock bags. Then we defrost the shrimp in the morning and marinate it for 1 hour before putting it on the grill.

Serves 4 with the slim possibility of leftovers.

Tagliatelle With Grilled Shrimp

Shrimp

red-dot 40-50 shrimp

Shrimp Marinade

red-dot 4 T olive oil

red-dot 4 cloves garlic mashed and chopped

red-dot 1 mild chopped chili de arbol

red-dot 1 T dried basil

Marinate the shrimp for 1 hour. Grill on the BBQ over medium heat for 4 minutes on each side or until pink.

Tagliatelle

red-dot 1 pkg tagliatelle noodles (500 gr or 1.1lb) cook as directed with 1t salt and 1 T oil in the boiling water to keep the noodles from sticking. Drain and toss with ½ cup chopped fresh basil leaves.

Grilled Tomatoes

red-dot 6 Roma tomatoes (or what you have available), cut across with seeds removed

red-dot 3 T fresh cut basil (We use kitchen scissors for cutting.)

red-dot 1 T fresh thyme

red-dot 3 cloves finely chopped garlic

red-dot salt and pepper

Arrange the tomato slices on aluminum foil (shiny side up so that it doesn’t reflect the heat) on top of a cookie sheet for easy transport to the BBQ. Stuff the holes of the tomatoes with basil, thyme, and garlic. Sprinkle with salt and pepper. Drizzle with olive oil so that the tomatoes don’t stick on the aluminum foil. Grill tomatoes on foil for 7 minutes per side.

Arrange noodles, shrimp, and tomatoes and sprinkle with freshly grated Parmesan cheese. As my father would say: “Delish!”