Garlic and Shrimp Pasta Toss

By No1momto_3

Ingredients

• 1 lb fresh or frozen large shrimp in shells
• 1 large garlic bulb
• 1 TBS olive oil
• 2 TBS lemon juice
• 1 red or yellow bell papper, quartered lengthwise
• 1 onion, cut into 1/2 inch pieces
• 3 cups dried bow tie pasta
• 2 TBS butter, softened
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/3 cup Asiago or Parmesan cheese

Details

Servings 4

Preparation

Step 1

Thaw shrimp. Peel and devein shrimp, leaving tails intact. Rinse shrimp, pat dry with papertowel. Cover and refrigerate until ready to grill.
With a sharp knife, cut off top 1/2 inch of garlic bulb to expose the end of the individual cloves. Leaving the garlic bulb whole. Remove any loose outer layers. Fold a 18x9 inch piece of heavy duty foil in half to make a 9" square. Place garlic, cut side up in center of foil. Drizzle with 1 1/2 olive oil tsp of olive oil. Bring up opposite sides of foil and seal with a double fold. Leaving room for steam.
For a charcoal grill, arrange med hot coals around a drip pan. Place the garlic on greased grill rack. .
Cover and grill for 30 minutes.
Meanwhile, thread shrimp on long skewers, leaving 1/4 inch space between. Brush the shrimp and veges with remaining oil and 1 TBS lemon juice. Add shrimp to grill over drip pan and veges over direct coals. Cover and grill for 8 to 10 minutes or until shrimp is opaque and shrimp is soft and veges are tender. cool garlic and coarsely chop veges.
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While shrimp is grilling, cook pasta according to directions, drain. Return pasta to hot pan.
Squeeze garlic bulb into a small bowl, mash. Add butter salt and pepper, mix well. In a large bowl combine pasta shrimp and veges, remaining lemon juice and cheese. Toss gently to mix.