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

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1995


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Equipment: Bamboo or metal skewers

Nutrition Facts

478 calories; protein 29.6g 59% DV; carbohydrates 72.6g 23% DV; dietary fiber 12g 48% DV; sugars 6.4g; fat 9.8g 15% DV; saturated fat 1.5g 8% DV; cholesterol 142.9mg 48% DV; vitamin a iu 1517.5IU 30% DV; vitamin c 19.2mg 32% DV; folate 92.2mcg 23% DV; calcium 130.4mg 13% DV; iron 4mg 22% DV; magnesium 164.7mg 59% DV; potassium 637.2mg 18% DV; sodium 921.3mg 37% DV; thiamin 0.5mg 49% DV.

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Rating: 4 stars
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 Read More