BBQ Pasta? Really? Well Not Exactly, But...

I'm not sure if the authors actually thought of pasta when they were putting together my newest cookbook...300 Big and Bold Barbecue and Grilling Recipes and you can read my take on it here...but the cooked pasta in the fridge - I was ready for the big effects of Hurricane Bill- was calling. After all, pasta is a perfect base for salads, so if the power goes out, there's still tasty meals to be had with a little oil and vinegar and something from a can.

We were lucky and didn't really get much more than lots of rain and high winds. A good idea to stay indoors for the day, but what was I to do with all that pasta?

There was a fantastic recipe for Grilled Shrimp in Garlic Wine Marinade with Peanut Sauce (I'm even drooling just thinking about it) that I thought might work with pasta...at least the garlic-wine marinade part.

At first, I tossed the hot pasta with some of the marinade (after I boiled it so there was no raw shrimp juice in it) and placed the shrimp on top, adding a small dollop of sauce on top. I didn't want to kill the dish by going overboard....I've definitely done that before...not knowing when to stop and destroying a dish. So that's the photo....but it was so awesome that I just kept adding sauce and tossing it all together.

Lucky me, this success story goes out to Helen at Fuss Free Flavours, this week's Presto Pasta Night host. What are you serving up? Send your entries to hippolyra (at) fussfreeflavours (dot)com and cc me ruth (at) 4everykitchen (dot) com


Guidelines to share your pasta dishes.

And if you'd like to host a Presto Pasta Night Roundup yourself, just send me an email. October and beyond are wide open. What are you waiting for...it's great fun and a fabulous way to get introduced to other awesome bloggers.