Warm Grilled Shrimp and Heirloom Cherry Tomato Linguine

Serves 2

• 8 oz linguine

• 1 lb medium shrimp, peeled and deveined

• 1 teaspoon dry Italian seasoning

• 2 tablespoons olive oil

• 2 tablespoons butter

• 2 cloves garlic, very thinly sliced

• 16 heirloom cherry tomatoes

• 1 small zucchini, cut into 1-inch size cubes (about 20 pieces total)

• 2 oz dry white wine

• 2 tablespoons sliced fresh basil

• ¼ cup grated Parmesan cheese

• ½ teaspoons pepper

• ¼ teaspoon salt

1. In a large pot of lightly salted boiling water, cook linguine according to package directions. Drain, toss with olive oil and set aside.

2. Preheat grill or a grill pan to medium-high heat. In a large bowl, add shrimp and Italian seasoning with the olive oil and toss. Grill shrimp until pink in color (about 1-2 minutes per side), remove and set aside.

3. In large sauté pan over high heat, add butter, garlic, tomatoes, zucchini and white wine and simmer for 2 minutes. Set aside and cool to room temperature.

4. In a large mixing bowl, add the pasta, shrimp, sautéed vegetables, basil and mix. Add the Parmesan cheese, season with salt and pepper and serve.