Grilled Pesto Shrimp with Pasta

By KSmitherman

Ingredients

• Bamboo or metal skewers
• 2 cups uncooked penne or mostaccioli pasta
• 1 lb uncooked deveined peeled large shrimp (tail shells removed)
• 2 medium zucchini, cut into 1/2-inch slices
• 1 cup cherry tomatoes
• 1/2 cup basil pesto
• 1 oz shredded fresh Parmesan cheese (1/4 cup)

Details

Servings 4
Adapted from pillsbury.com

Preparation

Step 1

1
If using bamboo skewers, soak in water 30 minutes. Cook pasta as directed on package. Drain; place in large serving bowl or dish.

2
Meanwhile, heat gas or charcoal grill. In large bowl, mix shrimp, zucchini, tomatoes and 1/4 cup of the pesto; stir gently to coat well. Thread shrimp, zucchini and tomatoes onto skewers.

3
Place skewers on grill over medium heat. Cook 6 to 8 minutes, turning once, until shrimp turn pink and opaque and vegetables are crisp-tender.

4
Remove shrimp and vegetables from skewers; add to pasta. Add remaining 1/4 cup pesto; toss gently to mix. Sprinkle with Parmesan cheese.