Pasta With Grilled Shrimp And Vegetables Marinara Recipe - Cooking Index
Pasta With Grilled Shrimp And Vegetables Marinara Recipe - Cooking Index
| 1 cup | 237ml | Zucchini (medium) |
| - cut into 3/4" thick slices | ||
| - quartered | ||
| 1 | Sweet red pepper (small) | |
| - cut into 1-inch chunks | ||
| 1 | Sweet yellow pepper (small) | |
| - cut into 1-inch chunks | ||
| 6 oz | 170g | Sliced fresh mushrooms |
| 3/4 cup | 177ml | Italian salad dressing divided |
| 3/4 lb | 340g / 11oz | Medium-size fresh shrimp peeled and deveined |
| 12 oz | 340g | Fettuccine - uncooked |
| 1 | Marinara sauce |
Cook vegetables and shrimp on your outdoor grill during summer or grill indoors during cold weather. Either way, you won't miss the fat in this colorful, tangy dish.
1. In large baking dish, toss vegetables and 1/2 cup salad dressing; cover.
2. In small bowl, toss shrimp and remaining dressing; cover. Marinate vegetables and shrimp 30 minutes; drain.
3. Grill vegetables until slightly brown, about 5 minutes on each side. Grill shrimp until pink, about 2 minutes on each side.
4. Cook pasta according to package directions; drain.
5. Meanwhile, in large saucepan, stir together thoroughly. Toss hot pasta and sauce.
Source:
National Pasta Association
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