Grilled Shrimp Penne with Prosecco Vinaigrette Recipe

Grilled Shrimp Penne with Prosecco Vinaigrette Recipe

Leftover Prosecco from your holiday cocktail party? Turn it into dinner.
Servings: 8 people

1 box penne
24 shrimp, peeled and deveined, 21-30 count
2 tablespoons olive oil
½ teaspoon black pepper, course ground
2 cups baby arugula
1 cup light balsamic vinaigrette
1 lemon
1 tablespoon fresh oregano, minced
¼ cup Prosecco wine
8 lemon wedges
¼ cup sweet red peppers, diced
2 tablespoons Parmesan cheese, shredded

1. Bring a large pot of water to a boil. Cook the pasta according to the directions, drain
2. In a mixing bowl combine balsamic vinaigrette, juice of one lemon, oregano, and Prosecco and refrigerate until needed
3. In mixing bowl add shrimp, olive oil and season with salt and pepper
4. On a preheated grill, grill shrimp about 2 minutes on each side
5. Slice each shrimp evenly into four pieces
6. In a large mixing bowl combine, pasta, shrimp, arugula and vinaigrette
7. Garnish with fresh lemon slices, red peppers and Parmesan cheese

Photo Credit: Lou Manna

Calories: 296.6 Total Fat: 9.8g Total Carb: 42.4g Protein: 9.4g

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