Grilled Shrimp with Pasta & Fresh Tomatoes

This is peak summer cooking: grilled shrimp over penne tossed with raw tomatoes, torn basil, and a sharp balsamic-Dijon vinaigrette. Everything happens at the same time. While the shrimp char on the grill, the pasta boils and the tomatoes marinate in the dressing, soaking up all that vinegar and olive oil.

The vinaigrette doubles as a marinade for the tomatoes and a sauce for the pasta. Chunked ripe tomatoes sit in it just long enough to release their juices, which mix with the balsamic and shallot to create a warm, slightly acidic dressing that coats the hot pasta beautifully.

Shrimp only need two to three minutes per side on high heat. The moment they turn pink and curl slightly, they’re done. Pull them too late and you’ll have rubbery little hockey pucks on top of otherwise great pasta.

Chef Tips

• Use the ripest tomatoes you can find. Out-of-season tomatoes won’t give you enough juice or flavor for the sauce.
• Thread shrimp on skewers or use a grill basket to keep them from falling through the grates.
• Toss the hot pasta with the tomato vinaigrette immediately. The warm pasta absorbs more flavor than cold.
• A fruity, peppery olive oil makes a noticeable difference here since it’s used raw.

Variations

• Swap shrimp for grilled crawfish tails for a Louisiana-style spin.
• Add crumbled feta or fresh mozzarella to the finished dish for a creamy element.
• Use cherry tomatoes halved instead of large tomatoes for sweeter, more concentrated pops of flavor.