Grilled Shrimp Pasta with Tomatoes, Black Olives, and Feta

Name: Grilled Shrimp Pasta with Tomatoes, Black Olives, and Feta
Yield: serves 4 to 6
Ingredients: 1/2 cup olive oil, plus more for brushing shrimp; 1 pint cherry tomatoes, halved; 2 garlic cloves, thinly sliced; 1/4 teaspoon crushed red pepper flakes; 3 tablespoons red wine vinegar; Kosher salt; 1 pound medium shrimp, peeled and deveined; Freshly ground black pepper; 2 small zucchini, cut lengthwise into 1/2-inch thick slices; 1 pound pasta shells; 3 scallions, thinly sliced; 1/3 cup coarsely chopped oil cured black olives; 2 teaspoons lemon zest; 2 tablespoons chopped fresh mint or flat-leaf parsley leaves; 6 ounces feta cheese, crumbled

December 9, 2011

Gina: If you’ve never spent a summer in the South, then you don’t know heat like we know heat! Baby, this dish is perfect for a sultry Memphis evening, because it requires very little cooking. The shrimp and zucchini are grilled briefly, and the rest of the ingredients are simply heated in olive oil for a few minutes, to coax out their flavor. Then everything is tossed with pasta shells, and you are done, sugar. We call for cherry tomatoes, but feel free to use Sweet 100, currant, or pear tomatoes, or any other small tomatoes available at your local farmers’ market. Best of all, you’ll walk away from the table feeling satisfied but not too full. Choose a nice Chardonnay or Pinot Grigio, and you are set.

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