Farfalle with Herb-Marinated Grilled Shrimp

Now that the weather is getting warmer, nothing is better than grilling. These shrimp are awesome! Get the barbeque season off on the right foot! Makes 6 servings.

1 pound uncooked extra large fresh shrimp, peeled and deveined with tails on
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh oregano leaves (optional)
Pinch crushed red pepper flakes
1 (24 ounce) jar Bertolli® Tomato and Basil Sauce, heated
1 (16 ounce) box farfalle or penne pasta, cooked and drained

To butterfly shrimp, slice down back of shrimp with small sharp knife, almost completely through. Spread and flatten to form butterfly shape.
Combine olive oil, vinegar, lemon juice, basil, parsley, oregano and red pepper flakes in shallow bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 30 minutes.
Remove shrimp from marinade, discarding marinade. Grill or broil shrimp, turning once, until shrimp turn pink. Spoon sauce over hot farfalle and top with shrimp. Garnish, if desired, with additional parsley.