Pasta with shrimp and basil vinaigrette - bon appetit

4 servings

Ingredients

Quantity Ingredient
5 tablespoons Fresh lemon juice
2 tablespoons Dijon mustard
⅓ cup Plus 2 T olive oil
2 1/2-oz packages fresh basil leaves, chopped (about 3/4 C)
1½ pounds Uncooked medium shrimp, peeled, deveined
1 pounds Gnocchi pasta or orecchiette pasta
4 Zucchini, halved lengthwise
Olive oil
Freshly grated Parmesan cheese (opt.)

Directions

Prepare barbecue (medium-high heat) or preheat broiler. Combine 4 table- spoons fresh lemon juice and Dijon mustard in small bowl.

Gradually mix in ⅓ C olive oil. Mix in chopped fresh basil. Place shrimp in medium bowl. Drizzle with remaining 1 tablespoon fresh lemon juice and 2 table- spoons olive oil. Toss to coat. Season with salt and pepper.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Meanwhile, brush zucchini on both sides with oil. Season with salt and pepper. Grill until charred, about 2 minutes per side. Transfer to plate. Add shrimp to grill and cook until just cooked through, about 2 minutes per side. Transfer to large bowl. Cut zucchini crosswise into 1-inch pieces and add to shrimp.

Drain pasta well. Add to bowl with shrimp and zucchini. Add basil vinai- grette and toss to coat. Season to taste with salt and pepper.

(Can be prepared up to 1 hour ahead. Let stand at room temperature.) Serve pasta warm or at room temperature, passing grated Parmesan cheese, if desired.

Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>

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