Garlic Chipotle Shrimp and Basil Pesto Fusilli (Recipe)

If you are looking for a great recipe to impress that special someone or anyone who enjoys a home-cooked meal, this combination of spicy garlic grilled shrimp and basil pesto pasta is sure to be a hit.

Grilled Garlic Chipotle Shrimp

Everybody loves Shrimp...and if they don't, they should! They are so delicious, healthy, and they can be marinated and garnished to your palate's content. This recipe was very easy and received rave reviews from my dinner guests.

Ingredients: 

Peeled and deveined large raw shrimps, thaw if frozen

4 garlic cloves, chopped 

1/2 teaspoon of red pepper flakes 

1/2 salt (I used Himalayan salt)

1/3 cup of extra-virgin olive oil 

1-2 tablespoons of Chipotle mayonnaise 

Fresh rosemary 

Lemon wedges 

Directions: 

Preheat Barbecue or Grill to medium-high heat. 

Thread shrimp onto skewers and place in baking sheet, deep enough to allow marinating 

Mix garlic, red peppers flakes, chipotle mayonnaise, salt and oil in a bowl and brush over shrimp. Garnish with lemon juice and fresh rosemary. Marinate in fridge for desired amount of time. 

Lightly oil grill rack and grill shrimp covered, turning over once, until cooked through, about 1-2 minutes per side. 

Serve immediately as they become cold very quickly. 

Prep Time: 15 minutes
Cook Time: 5 minutes

Zucchini, Corn and Bacon Fusilli with Basil Pesto

I simply adore pasta, but I don't often prepare it because of its high carb count, but when I stumbled upon this recipe I knew I had to try it. It's a rather light pasta so I used it as a side dish with the shrimp and a garden salad. It goes well with any vegetables you may have in your fridge and it was awesome as a leftover pasta salad for my lunch.

Ingredients:

6 Bacon slices, chopped
1 lb of Fusilli 

3 ears of corn kernels, cut from the cob, or 1 med can of corn
1 zucchini, chopped
half a red and orange pepper, chopped
1 small sweet onion, chopped
1 (5 to 7ounce) container of basil pesto
Fresh basil for garnish
Grated Parmigiano-Reggiano

Directions:

Begin by cooking the Fusilli according to the package, Al Dente.

Meanwhile, cook bacon in a skillet over medium heat until crisp. Drain on a paper towel and set aside.

In a large skillet sauté onions, peppers and zucchini on medium heat for 2-3 minutes. Add corn and chopped bacon and cook for another 2-3 minutes. Add in pasta and pesto and cook for 1-2 minutes until all ingredients are well mixed.

Top with grated cheese and fresh basil.

Start to finish time: 30 minutes

Verdict: Deliciously satisfying duo. Great for entertaining and impressing

Rating: 9/10