Recipe Image

Linguine with Grilled Shrimp & Black Olives

  • 30 m
  • 30 m
EatingWell Test Kitchen
“The smoky mellowness of grilled shrimp plays against the powerful saltiness of olives in this lively summer pasta.”


    • 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)


  • 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
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