Grilled Shrimp and Mediterranean Pasta

My favorite protein in the world is shrimp, so any opportunity to cook it with an awesome side dish, I’m in! So this is one of my go-to recipes when it’s still patio weather. I change up a few things here or these, but something about the shrimp paired with the pasta salad makes me so happy.

Ingredients: (for shrimp)

1-1.5 lb shrimp, peeled and deveined
2 tsp garlic, minced
1 tsp Greek seasoning (or salt)
1 tsp dried dill
1 tsp white pepper
1/8 cup Extra Virgin Olive Oil
2 tsp lemon juice
1 tsp caper juice (or use all lemon juice)
Fresh herbs (ex: parsley, dill, and basil), chopped

Ingredients: (for pasta salad)

1 lb pasta (I used Israeli Couscous, but any will work)
1 lb fresh spinach (or frozen, defrosted and drained)
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
2 gloves garlic, minced
Fresh herbs (ex: parsley, dill, and basil), chopped
1 pint small tomatoes, halved
4 oz. feta or goat cheese
2 tbsp capers, drained
Greek seasoning to taste (or salt)

Directions:

Place the shrimp in a large bowl. Add the garlic paste, dill, greek seasoning/salt and white pepper. Toss to combine. Add the olive oil and lemon juice. Toss again to combine, making sure the shrimp is well coated. Cover and refrigerate for 1 hour. (Optional step: soak skewers and thread shrimp.)

While shrimp is marinating, start pasta salad. Boil pasta according to the package. If you using fresh spinach, add the last 3 minutes. Allow pasta to cool.

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For the pasta salad, to a medium bowl add all the remaining ingredients. Toss. When pasta is cooled, add pasta and toss. (Chill or keep at room temperature.)

Very lightly brush a cast iron griddle or grill with oil. Grill the shrimp on the for 5-7 minutes, turning over once halfway through.

Top pasta salad with grilled shrimp and fresh dill or other fresh herbs.