Spicy Fusilli With Grilled Shrimp

Recipe Ingredients

1/2 cup	118ml	Colavita extra-virgin olive oil
1/2 teaspoon	2.5ml	Crushed red pepper
8 oz	227g	Fusilli
1 tablespoon	15ml	Colavita olive oil
16 tablespoons	240ml	Shrimp - peeled, develned (medium)
8		Yellow beefsteak tomatoes - peeled, seeded,
		And chopped
1 cup	146g / 5.1oz	Chopped fresh parsley
3 tablespoons	45ml	Julienned fresh basil leaves
1/4 cup	59ml	Toasted pine nuts
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat 1/2 cup olive oil in a small saucepan; add red pepper. Set aside until cool. Strain to remove red pepper.

Cook fusilli at dente, ac­cording to package directions. Drain and cool.

Heat 1 tablespoon olive oil in a skillet. Add shrimp and saute 3 to 4 minutes until cooked through, but still tender. (Shrimp may be cooked on a charcoal grill.)

In a large bowl, combine all ingredients and toss. Season with salt and pepper to taste. Serve at room temperature.

This recipe yields 4 to 6 servings.

Source:
Cookbook Digest, May/Jun, 1996

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