Gemelli with Ramp Pesto and Grilled Shrimp


When I 'm looking for a quick dinner, I usually have pasta on my mind and build my meal around whichever shape I choose. After a quick survey of my refrigerator, I created Gemelli with Ramp Pesto and Grilled Shrimp. I was happy to find a newly made batch of Yard to Table Ramp Pesto in the fridge, which I tossed with perfectly cooked pasta. I then grilled seasoned shrimp and had the most delicious meal worthy of any occasion. It's so delicious that it's hard to believe that I had dinner on the tables in under 30 minutes.



Ingredients for Gemelli with Ramp Pesto and Grilled Shrimp:


1 pound Gemelli, cooked according to package directions

1 to 1 1/2 cups Yard to Table Ramp Pesto

2 pounds shrimp

1/3 cup olive oil

1 teaspoon kosher salt

1/2 teaspoon pepper

wooden skewers soaked in water for at least 30 minutes


Time-Saving Tip: Prepare the pesto in advance. It keeps refrigerated for days and freezes well. Or if you're really in a pinch for time purchased pesto will work, too.


Let's see what we need.EW

We're ready to cook.


Cook the pasta according to the package directions. Drain and return to the pot; add the pesto as desired.


Toss the shrimp with the oil and salt and pepper and thread onto skewers, or if the shrimp are large enough, they don't need any skewers.


Place the shrimp on a hot grill and turn over when the shrimp has gill marks and turns pink. Once the shrimp is pink on both sides, it's ready. Cooking the shrimp only takes a couple of minutes. Try not to overcook them, or else they will be hard.


It's ready! Gemelli with Ramp Pesto and Grilled Shrimp is so simple to prepare and delicious. This dish is a favorite around my house; even leftovers are so good.

Enjoy!


Gemelli with Ramp Pesto and Grilled Shrimp:

  • 1 pound Gemelli, cooked according to package directions

  • 1 to 1 1/2 cups Yard to Table Ramp Pesto

  • 2 pounds shrimp

  • 1/3 cup olive oil

  • 1 teaspoon kosher salt

  • 1/2 teaspoon pepper

  • wooden skewers soaked in water for at least 30 minutes

  • Cook the pasta according to the package directions. Drain and return to the pot; add the pesto as desired. Toss the shrimp with the oil and salt and pepper and thread onto skewers, or if the shrimp are large enough, they don't need any skewers.

  • Place the shrimp on a hot grill and turn over when the shrimp has gill marks and turns pink. Once the shrimp is pink on both sides, it's ready. Cooking the shrimp only takes a couple of minutes. Try not to overcook them, or else they will be hard. Time-Saving Tip: Prepare the pesto in advance. It keeps refrigerated for days and freezes well. Or if you're really in a pinch for time purchased pesto will work, too.


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