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Take your grilled shrimp to the next level with this delicious Spanish Grilled Shrimp with Feta & Basil Pasta recipe.
1 lb Raw Shrimp, peeled and deveined
1/4 cup + 2 Tbsp Sicilian Lemon Infused Olive Oil
3 Tbsp White Balsamic Vinegar
1 Tbsp Sweet Smoked Chili Rub
1/2 tsp Himalayan Pink Jurassic Sea Salt
3 Cups Pearl Shaped Pasta
1/2 Cup Cherry Tomatoes, quartered
1/2 cup Basil, chiffonaded
1 cup Feta Cheese, crumbled
In a bowl, mix together the shrimp, the 1/4 cup olive oil, vinegar, sweet smoked chili rub, and salt.
Bring a large pot of water to a boil over high heat. Once boiling, add a pasta rock for 2 minutes to salt your water then remove. Add the pasta, stir well and cook until al dente, according to package instructions.
Meanwhile, in a large fry pan over medium-high heat, warm the remaining 2 Tbsp of olive oil. Drain the shrimp, discarding the marinade, and add the shrimp to the pan. Cook, turning once or twice, until the shrimp are opaque throughout, 1 to 2 minutes. Transfer the shrimp and any pan juices to a plate and cover to keep warm.
Drain the pasta and transfer to a warmed serving bowl. Add the shrimp and their juices to the pasta and stir several times. Add the tomatoes, basil, and cheese and gently stir once or twice more.
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