Fire Pasta

• Shrimp:
• 1 lb cleaned and shelled extra large shrimp
• 4 cloves minced garlic
• 2 Tbs olive oil
• 1 Tbs lemon zest
• 3 Tbs fresh chopped basil
• 3 Tbs fresh chopped flat leaf parsley
• Juice of one lemon
• Sauce:
• 1 1/2 lbs plum tomatoes
• 2 red bell peppers
• 1 orange bell peper
• 1 yellow bell pepper
• 1 habernero pepper, seeded
• 4 cloves garlic
• 3 Tbs olive oil
• 1 cup chopped basil (green and purple mix)
• 1/2 cup chopped flat leaf parsely
• Juice of one lemon
• Coarse salt to taste
• 1 lb linguini or bucatini

1. Prepare grill and skewer shrimp on soaked wood or metal skewers.
2. Make marinade by combining all marinade ingredients except lemon juice. Marinade shrimp in fridge for 30-60 minutes, then add lemon juice just before grilling.
3. Meanwhile, place 1/2 of the tomatoes on the grill to lightly roast (blister but do not char the skin) about 2 minutes on each side. Roast peppers on grill, then seed and skin. Transfer one roasted red pepper, all the roasted tomatoes, haberenro, garlic, olive oil, lemon juice and salt to food processor and puree. Coarsely chop remaining roasted peppers and raw tomatoes and toss in bowl with 3/4 cup basil, 1/4 cup parsely, and a pinch of salt.
4. Prepare pasta as directed and grill shrimp for 3-4 minutes per side.
5. To serve, place pasta on large platter and top with pureed sauce, reserving 1/4 cup sauce, then add chopped tomatoes and pepper mixture. Top with shrimp (removed from skewers), drizzling with remaining sauce and sprinkle with remaining herbs. Serve with crusty grilled Tuscan bread, platter of olives and a hearty red wine.

shrimp, shrimp, garlic, olive oil, lemon zest, basil, flat leaf parsley, lemon, tomatoes, red bell peppers, orange bell peper, yellow bell pepper, habernero pepper, garlic, olive oil, basil, flat leaf parsely, lemon, salt, bucatini

Taken from www.epicurious.com/recipes/member/views/fire-pasta-1200287 (may not work)