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)
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.
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 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.