The Essential EatingWell Cookbook (2004)
The smoky mellowness of grilled shrimp plays against the powerful saltiness of olives in this lively summer pasta.
Active Time: 30 minutes |
Total Time: 30 minutes
1 pound medium shrimp, (30-40 per pound), peeled and deveined
Salt & coarsely ground pepper, to taste
12 ounces whole-wheat linguine
1 tablespoon extra-virgin olive oil
6 large cloves garlic, peeled and thinly sliced lengthwise
4 vine-ripened tomatoes, coarsely chopped
1/2 cup brine-cured black olives, pitted and coarsely chopped
1/2 cup chopped fresh basil
Freshly ground pepper, to taste
1/2 cup freshly grated Parmesan cheese, (optional)
Preheat grill to medium-high. Put a large pot of lightly salted water on to boil.
Thread shrimp onto skewers and sprinkle with salt and pepper. Grill until just opaque throughout, 3 to 4 minutes per side. Remove the shrimp from the skewers and cut each into 3 or 4 pieces. Set aside.
While the shrimp is grilling, cook linguine until just tender, about 8 minutes. Drain but do not rinse.
Meanwhile, heat oil in a large skillet over medium heat until hot but not smoking. Add garlic and cook, stirring frequently, until it just starts to brown, about 2 minutes. Add tomatoes, olives, the grilled shrimp and cooked linguine; cook, tossing, until heated through, 2 to 3 minutes. Transfer to a large bowl, mix in the basil and season with pepper. Top with Parmesan, if using, and serve.
Per serving :
11 g Fat;
2 g Sat;
6 g Mono;
172 mg Cholesterol;
74 g Carbohydrates;
37 g Protein;
13 g Fiber;
449 mg Sodium;
788 mg Potassium