Pasta With Shrimp And Basil Vinaigrette – Bon Appetit

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Servings: 4 Difficulty: Advanced
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A vibrant summer dish featuring grilled shrimp and zucchini tossed with pasta and a zesty basil vinaigrette.
Pasta With Shrimp and Basil Vinaigrette - Bon Appetit recipe image
Pasta With Shrimp and Basil Vinaigrette - Bon Appetit recipe image
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Pasta With Shrimp And Basil Vinaigrette – Bon Appetit

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 202.2

Description

This light yet satisfying pasta dish is perfect for warm-weather dining. The star of the show is the bright, herbaceous basil vinaigrette made with fresh lemon juice, Dijon mustard, and olive oil, which coats every bite with tangy flavor. Grilled shrimp add a smoky sweetness and tender texture, while charred zucchini brings a subtle earthiness and crunch. The combination of al dente gnocchi or orecchiette with these fresh ingredients creates a harmonious balance of textures. Its an ideal choice for a quick weeknight dinner or a relaxed summer gathering. Serve it warm or at room temperature to highlight the fresh flavors of the basil and lemon.

Ingredients

Directions

  1. Prepare a barbecue for medium-high heat or preheat the broiler.
  2. Combine 4 tablespoons fresh lemon juice and Dijon mustard in a small bowl.
  3. Gradually whisk in 1/3 cup olive oil to emulsify the vinaigrette.
  4. Stir in chopped fresh basil leaves (about 3/4 cup). Set aside.
  5. Place shrimp in a medium bowl.
  6. Drizzle shrimp with remaining 1 tablespoon fresh lemon juice and 2 tablespoons olive oil.
  7. Toss shrimp to coat evenly and season with salt and pepper.
  8. Cook pasta in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally.
  9. Meanwhile, brush zucchini halves on both sides with olive oil and season with salt and pepper.
  10. Grill zucchini until charred and tender, about 2 minutes per side. Transfer to a plate.
  11. Add shrimp to the grill or broiler and cook until just cooked through, about 2 minutes per side.
  12. Transfer cooked shrimp to a large serving bowl.
  13. Cut grilled zucchini crosswise into 1-inch pieces and add to the bowl with the shrimp.
  14. Drain pasta well and add to the bowl with shrimp and zucchini.
  15. Pour basil vinaigrette over the pasta mixture and toss gently to coat everything evenly.
  16. Season to taste with additional salt and pepper if needed.
  17. Serve pasta warm or at room temperature, passing grated Parmesan cheese on the side if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 202.2kcal
% Daily Value *
Total Fat 20.8g32%
Saturated Fat 2.9g15%
Cholesterol 0.0mg0%
Sodium 64.0mg3%
Total Carbohydrate 3.9g2%
Dietary Fiber 1.1g5%
Sugars 0.7g
Protein 2.3g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This dish can be prepared up to 1 hour ahead of time. Let it stand at room temperature before serving to allow the flavors to meld.

Substitutions: If you don't have a grill, you can broil the shrimp and zucchini in the oven. For the pasta, gnocchi works well, but orecchiette or any small pasta shape is a good alternative.

Tip: Ensure the shrimp are peeled and deveined before cooking to save time and ensure even cooking. Do not overcook the shrimp, as they can become tough.

Variation: Add cherry tomatoes or cucumber slices for extra freshness and crunch.

Keywords: pasta, shrimp, basil, vinaigrette, zucchini, grilled, lemon, summer, dinner, quick, easy, seafood, gnocchi, orecchiette, healthy, weeknight, outdoor, barbecue, fresh, herbs
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