Linguine with Grilled Shrimp & Black Olives

Linguine with Grilled Shrimp & Black Olives

1 Review
From: EatingWell Magazine, March/April 1995

The smoky mellowness of grilled shrimp plays against the powerful saltiness of olives in this lively summer pasta.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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
  • ½ cup brine-cured black olives, pitted and coarsely chopped
  • ½ cup chopped fresh basil
  • Freshly ground pepper, to taste
  • ½ cup freshly grated Parmesan cheese, (optional)


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  • Ready In

  1. Preheat grill to medium-high. Put a large pot of lightly salted water on to boil.
  2. 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.
  3. While the shrimp is grilling, cook linguine until just tender, about 8 minutes. Drain but do not rinse.
  4. 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.
  • Equipment: Bamboo or metal skewers

Nutrition information

  • Per serving: 478 calories; 10 g fat(1 g sat); 12 g fiber; 73 g carbohydrates; 30 g protein; 92 mcg folate; 143 mg cholesterol; 6 g sugars; 0 g added sugars; 1,518 IU vitamin A; 19 mg vitamin C; 130 mg calcium; 4 mg iron; 921 mg sodium; 637 mg potassium
  • Nutrition Bonus: Vitamin C (32% daily value), Vitamin A (30% dv), Folate (23% dv), Iron (22% dv)
  • Carbohydrate Servings: 5
  • Exchanges: 4 starch, 1½ vegetable, 3 lean meat, 2 fat

Reviews 1

September 22, 2009
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By: EatingWell User
This has been a go to dish for me for many years! Unlike other recipes, I have not found it necessary to make any changes. Great if you like shrimp, fresh basil and tomatoes, and garlic. Elizabeth, Topeka, KS
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