Nutrition per serving may change if servings are adjusted.
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)
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.
478 calories;10.0 g fat(1.0 g sat); 12.0 g fiber; 73.0 g carbohydrates; 30.0 g protein; 92.0 mcg folate; 143 mg cholesterol; 6.0 g sugars; 0.0 g added sugars; 1518.0 IU vitamin A; 19.0 mg vitamin C; 130.0 mg calcium; 4.0 mg iron; 921 mg sodium; 637.0 mg potassium
Vitamin C (32% daily value), Vitamin A (30% dv), Folate (23% dv), Iron (22% dv)
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