Grilled Pesto Shrimp with Pasta

(3)
  1 reviews
  • 40 min prep time
  • 40 min total time
  • 7 ingredients
  • 4 servings

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)

Directions

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

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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