Ingredients
Scale
For the Chimichurri:
- 2 cups packed parsley
- 2 garlic cloves
- 5 tablespoons olive oil
- 1–2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground black pepper
- 4 ounces of your favorite pasta (uncooked (I used fettuccine))
For the Shrimp:
- Click the link above for the recipe.
Instructions
For the Chimichurri:
- Add all the ingredients to a blender or food processor and blend until smooth. Taste the sauce and adjust the seasoning as needed.
- Set aside.
For the Pasta and Shrimp:
- Cook the pasta according to package directions. Drain when done and place in large mixing bowl.
- As the pasta cooks, add the shrimp, oil, salt, black pepper, and red pepper to a bowl and toss to combine.
- Lightly spray a stovetop grill with the nonstick cooking spray. Set the grill to medium-high heat.
- When hot, add the shrimp, and cook for 3-4 minutes each side. Remove and keep warm.
- Pour about 3/4 the Chimichurri over the pasta in the bowl and toss to combine. Add more sauce to taste. Transfer the pasta to a serving bowl and place the grilled shrimp over the top of the pasta.
- Serve warm garnished with fresh parsley.
- Category: Main