Farfalle With Herb-Marinated Grilled Shrimp

• 1 pound shrimp uncooked extra large fresh, peeled and deveined with tails on
• 1/4 cup Bertolli(R) Classico Olive Oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon lemon juice
• 1 tablespoon fresh basil leaves finely chopped
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon fresh oregano finely chopped, optional
• 1 pinch crushed red pepper flakes
• 1 jar Bertolli Tomato & Basil Sauce heated
• 16 ounces farfalle 1 box, or penne pasta, cooked and drained

1. To butterfly shrimp, slice down back of shrimp with small sharp knife, almost completely through. Spread and flatten to form butterfly shape.
2. Combine Olive Oil, vinegar, lemon juice, basil, parsley, oregano and red pepper flakes in shallow bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 30 minutes.
3. Remove shrimp from marinade, discarding marinade. Grill or broil shrimp, turning once, until shrimp turn pink.
4. Spoon Sauce over hot farfalle and top with shrimp. Garnish, if desired, with additional parsley.

shrimp, olive oil, balsamic vinegar, lemon juice, fresh basil, parsley, oregano, red pepper, tomato, penne pasta

Taken from www.yummly.com/recipe/Farfalle-with-herb-marinated-grilled-shrimp-296793 (may not work)