Skewered Shrimp and Tomato Linguine

Skewered Shrimp and Tomato Linguine

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From: Diabetic Living Magazine

Grilled shrimp are easy to prepare and taste delicious. In this main dish they are served over linguine with fresh arugula and cherry tomatoes, in a buttery-lemon sauce.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 12 ounces fresh or frozen large shrimp in shells
  • 24 red and/or yellow cherry or grape tomatoes
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon salt
  • 6 ounces dried whole grain linguine
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • 4 cups torn baby arugula or packaged baby spinach
  • 1 tablespoon snipped fresh oregano
  • ¼ cup finely shredded Parmesan cheese
  • Freshly cracked black pepper
  • Lemon wedges (optional)


  • Prep

  • Ready In

  1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Thread shrimp and tomatoes onto four 10-inch metal skewers. In a small bowl whisk together the olive oil, garlic, ¼ teaspoon pepper and salt. Brush over shrimp and tomatoes on skewers.
  2. For a charcoal grill, place skewers on the grill rack directly over medium-hot coals. Grill, uncovered, for 5 to 8 minutes or until shrimp turn opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium-hot. Place skewers on grill rack over heat. Cover and grill as directed.)
  3. Meanwhile, prepare linguine according to package directions. Drain, reserving ⅓ cup cooking water. Return pasta to saucepan. Add butter and lemon juice. Toss to combine. Add the reserved cooking water, the grilled shrimp and tomatoes, arugula and oregano. Toss to combine. Sprinkle with Parmesan cheese and cracked black pepper. If desired, serve with lemon wedges.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 321 calories; 10 g fat(3 g sat); 7 g fiber; 40 g carbohydrates; 20 g protein; 57 mcg folate; 118 mg cholesterol; 5 g sugars; 1,412 IU vitamin A; 23 mg vitamin C; 181 mg calcium; 3 mg iron; 603 mg sodium; 432 mg potassium
  • Nutrition Bonus: Vitamin C (38% daily value), Vitamin A (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 lean protein, 2 starch, 1½ vegetable, 1 fat

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