Shrimp and Pasta with Lemon Olive Oil, Olives and Tomato

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This recipe would also be delicious with grilled chicken.
4 to 6 servings
1/2 cup Mazola® RightBlend® Oil
Freshly grated peel from 1 lemon
1/4 cup fresh lemon juice
2 tablespoons minced fresh garlic
Salt and fresh ground black pepper, to taste
1 pound pasta, cooked (such as radiatore, cavatappi, penne rigate)
2 pounds large (21 to 30 count) raw shrimp, peeled and deveined (tail on, if desired)
2 tablespoons Mazola® RightBlend® Oil
2 cups halved grape tomatoes
1 cup Kalamata olives, pitted
1/2 cup chopped fresh basil leaves
Lemon wedges for garnish
Associated Recipes:
Preheat grill, grill pan or broiler.

Combine 1/2 cup olive oil, lemon peel, lemon juice, garlic, salt and pepper in a small bowl and stir well.  Reserve 3 tablespoons of the lemon olive oil vinaigrette.

Toss the remaining lemon olive oil mixture with hot cooked pasta; cover and set aside.

Rinse shrimp and pat dry.  Place shrimp in a bowl and coat with 2 tablespoons olive oil.  Season with salt and pepper, if desired.  Place on grill or broil for about 2 minutes per side, or until cooked through.  Remove from heat and add to pasta mixture. 

Transfer pasta and shrimp to a large serving dish and toss with tomatoes, olives and basil. 

Drizzle with reserved vinaigrette.  Garnish with lemon wedges and serve immediately.
Total Time
Cook Time 15 minutes
Nutritional Facts
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