Pasta with Shrimp and Basil Vinaigrette

We just served this to my college roommates who visited and everyone enjoyed it.


5 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1/3 cup plus 2 tablespoons olive oil
2 ½ ounce fresh basil leaves, chopped
1 ½ pounds uncooked medium shrimp, peeled and deveined
1 pound Orecchiette pasta
4 zucchini, halved lengthwise
Olive Oil

Freshly grated parmesan cheese

Prepare grill (medium high heat). Combine 4 tablespoons lemon juice and Dijon mustard in a small bowl. Gradually mix in 1/3 cup olive oil. Mix in chopped basil. Place shrimp in medium bowl. Drizzle with remaining 1 tablespoon fresh lemon juice and 2 tablespoons olive oil. Toss to coat and sprinkle with salt and pepper.

Cook pasta in large pot of boiling salted water until just tender but still firm.

Meanwhile, brush zucchini on both sides with oil. Season with salt and pepper. Grill until charred, about 2 minutes per side. Transfer to plate. Add shrimp to grill and cook until just cooked through, about 2 minutes per side. Transfer to large bowl. Cut zucchini crosswise into one inch pieces and add to shrimp.

Drain pasta well. Add to bowl with shrimp. Add basil vinaigrette and toss to coat. Top with grated parmesan. Season to taste with salt and pepper.
Serves 4