Linguine with Grilled Shrimp & Black Olives
http://www.eatingwell.com/recipes/linguine_with_grilled_shrimp_black_olives.html
From EatingWell: March/April 1995, The Essential EatingWell Cookbook (2004)The smoky mellowness of grilled shrimp plays against the powerful saltiness of olives in this lively summer pasta.
4 servings | Active Time: 30 minutes | Total Time: 30 minutes
Ingredients
- 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)
Preparation
- 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.
Nutrition
Per serving : 522 Calories; 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
4 Carbohydrate Serving
Exchanges: 4 starch, 1 1/2 vegetable, 3 lean meat, 2 fat
Tips & Notes
- Make Ahead Tip: Equipment: Bamboo or metal skewers