Spaghetti Al Nero with Grilled Shrimp

Spaghetti:

2 servings of spaghetti al nerro di seppi, cooked

2 tbsp olive oil 

1.5 cups halved cherry tomatoes 

3 cloves garlic, minced 

Juice from 1 lemon

1 tbsp capers

1/2 cup white wine

Heat olive oil in a medium sauce pan. Add halved cherry tomatoes and blister in hot oil for 5 mins. Turn down the heat and add minced garlic, cook for another 5 mins. Squeeze juice of one lemon and add the capers. Add 1/2 cup white wine and let simmer and reduce for about 10 mins. Add cooked pasta to the sauce and toss to coat. Let it continue to cook on low heat another 5 mins.

Grilled Shrimp:

1 lb fresh shrimp, peeled and deveined

2 tbsp grapeseed oil (because it has a high smoke point)

Salt and Pepper

Soak skewers in water for at least 30 mins prior to cooking. Heat grill to 350-375 degrees. Add shrimp to a medium boil and toss with oil, salt, and pepper. Thread shrimp onto soaked skewers. Cook on grill 2-3 mins per side until pink and cooked through.

**easily double this recipe to feed more**