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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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, 1/4 teaspoon pepper and salt. Brush over shrimp and tomatoes on skewers.

  • 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.)

  • Meanwhile, prepare linguine according to package directions. Drain, reserving 1/3 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 Facts

321 calories; protein 20.5g 41% DV; carbohydrates 39.7g 13% DV; dietary fiber 7.2g 29% DV; sugars 5.1g; fat 10.1g 16% DV; saturated fat 3.3g 17% DV; cholesterol 118.4mg 40% DV; vitamin a iu 1412.3IU 28% DV; vitamin c 22.6mg 38% DV; folate 56.7mcg 14% DV; calcium 181.1mg 18% DV; iron 2.5mg 14% DV; magnesium 89.5mg 32% DV; potassium 431.8mg 12% DV; sodium 603.4mg 24% DV.