Farfalle Pasta with Grilled Shrimp and Fresh Puttanesca Sauce (no cook sauce)

Serves 4

• 3 Tbsp. Lemon Juice
• 1/2 Lemon Zest
• 1/3 cup Olive Oil
• 1 Tbsp. fresh Rosemary, chopped
• 1 tsp. freshly cracked Black Pepper
• 2 lbs. Jumbo Shrimp (U12/U16), peeled & deveined
• 1 lb. Farfalle Pasta
• 1 lb. Roma or Vine-Ripened Tomatoes
• 1/2 cup Kalamata Olives, pitted and roughly chopped
• 2 Tbsp. Nonpareil Capers, chopped
• 3 cloves Garlic, pasted with 1/2 tsp. Kosher Salt
• 1/2 cup Italian Flat Leaf Parsley, chopped
• 1/3 cup fresh Basil, chopped
• 4 Anchovies (fillets), patted dry and minced
• 3/4 tsp. Red Chile Flakes
• 2 Tbsp. Red Wine Vinegar
• 3 fl.oz. Extra Virgin Olive Oil
• Salt & Pepper, to taste
• Parmesan Cheese

1. Whisk together first 5 ingredients.  Place shrimp in a resealable bag and pour marinade over.  Remove as mush air as possible from bag and seal, mixing shrimp with marinade to coat.  Let marinate 20 minutes.
2. While shrimp is marinating, combing all remaining ingredients (except farfalle) in a large mixing bowl, tossing well to combine.
3. Drain shrimp from marinade and bring a large pot of salted water to a boil. Preheat grill pan or outdoor grill to medium-high heat.
4. Cook farfalle according to package directions to al dente.  Reserve 1 cup of the cooking water and drain the pasta.  While pasta is cooking, grill shrimp 2-3 minutes per side, or until opaque and cooked thru (be careful not to overcook the shrimp)
5. Add cooked shrimp to the mixing bowl of “sauce”, along with farfalle, and 1/3-1/2 cup of the cooking water.  Toss well to coat, adding more cooking water if needed .  Season with salt & pepper, to taste.  Plate individually or on a platter, and top with cheese.