Ingredients

1 lemon

2 tbsp extra virgin olive oil

3 cloves garlic, crushed with press

1/4 tsp dried oregano

Salt and pepper

2 medium red peppers, seeded and cut into quarters

12 ounces multigrain pasta

12 ounces med (26-30 count) shelled, detained shrimp

1/4 cup packed fresh parsley leaves finely chopped

Preparation

  1. Heat large saucpot of water to boiling on high. Prepare grill or grill pan for direct grilling on medium-high.
  2. Into large bowl, from lemon, grate all peel and squeeze 3 tablespoons juice. Stir in oil, garlic, oregano, and 1/4 tsp freshly ground black pepper; set aside
  3. Grill red peppers 7 to 8 minutes or until crisp-tender and lightly charred, turning once. Transfer to cutting board.
  4. Add pasta to boiling water. Cook as label directs.
  5. Sprinkle 1/4 tsp freshly ground black pepper on shrimp. Grill shrimp for 2 to 3 minutes or until opaque throughout, turning over once. Transfer shrimp to a medium bowl. Add 2 tbsp of lemon mixture; toss to coat.
  6. Chop red peppers; add to large bowl with remaining lemon mixture.
  7. Drain pasta; add to bowl with peppers, along with parsley and 1/4 tsp salt. Todd until well combined. Steve pasta with shrimp.