Shrimp and Pasta with Lemon Oil, Olives and Tomato Recipe

  • Yield:

    4 to 6 servings

  • Total Time:

    35 mins

  • Prep Time:

    20 mins

  • Cook Time:

    15 mins


  • 1/2 cup Mazola® Corn Oil
  • Freshly grated peel from 1 lemon
  • 1/4 cup fresh lemon juice
  • 2 tablespoons minced fresh garlic
  • Salt and fresh ground black pepper, to taste
  • 1 pound pasta, cooked (such as radiatore
  • 2 pound s large (21 to 30 count) raw shrimp, peeled and deveined (tail on
  • 2 tablespoons Mazola® Corn Oil
  • 2 cups halved grape tomatoes
  • 1 cup kalamata olives, pitted
  • 1/2 cup chopped fresh basil leaves
  • Lemon wedges for garnish


  1. Step 1) Preheat grill, grill pan or broiler.
  2. Step 2) Combine 1/2 cup corn oil, lemon peel, lemon juice, garlic, salt and pepper in a small bowl and stir well. Reserve 3 tablespoons of the lemon oil vinaigrette.
  3. Step 3) Toss the remaining lemon oil mixture with hot cooked pasta; cover and set aside.
  4. Step 4) Rinse shrimp and pat dry. Place shrimp in a bowl and coat with 2 tablespoons corn oil. Season with salt and pepper, if desired. Place on grill or broil for about 2 minutes per side, or until cooked through. Remove from heat and add to pasta mixture.
  5. Step 5) Transfer pasta and shrimp to a large serving dish and toss with tomatoes, olives and basil.
  6. Step 6) Drizzle with reserved vinaigrette. Garnish with lemon wedges and serve immediately.