The smoky mellowness of grilled shrimp plays against the powerful saltiness of olives in this lively summer pasta. Source: EatingWell Magazine, March/April 1995

EatingWell Test Kitchen


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; 9.8 g total fat; 1.5 g saturated fat; 143 mg cholesterol; 921 mg sodium. 637 mg potassium; 72.6 g carbohydrates; 12 g fiber; 6 g sugar; 29.6 g protein; 1518 IU vitamin a iu; 19 mg vitamin c; 92 mcg folate; 130 mg calcium; 4 mg iron; 165 mg magnesium;

Reviews (1)

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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