GRILLED SHRIMP DIAVOLO PASTA
RECIPE TYPE
Vegetarian, Seafood, BBQ, Under 30 min
SERVES
SERVES4 to 6
Prep: 10 min
Cook: 8 min
Grill: 5 min
Ingredients
1 pkg (450g) Longo’s Penne Rigate Pasta
2 cups Longo’s Arrabbiata Spicy Pasta Sauce
1 pkg (340g) Longo’s Extra Jumbo Marinated Garlic & Herbs Butterfly Shrimp
3 cups chopped rapini
2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil
1 large clove garlic, sliced
1/4 tsp Longo’s Essentials Crushed Chilies
1/4 tsp each salt and pepper
Directions
Cook penne in pot of boiling salted water for about 8 minutes or until al dente. Drain, reserving about 1/2 cup of the pasta water; set pasta aside.
Add pasta sauce to same pot and bring to a simmer.
Meanwhile, grill shrimp according to package directions. Toss together rapini, oil, garlic, chilies, salt and pepper. Place in grill basket over preheated medium-high greased grill for 5 to 8 minutes, shaking pan frequently until rapini is wilted. Add pasta to sauce and stir to coat. Add grilled rapini mixture and toss to combine; drizzle with some reserved cooking water to moisten, if necessary. Top with grilled shrimp.
NUTRITIONAL INFORMATION
Protein 19g | Fibre 4g |
Fat 12g | Sugar 7g |
Carbs 64g | Sodium 730mg |
