Grilled Pesto Shrimp with Pasta Recipe

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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)

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.