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. Source: Diabetic Living Magazine

Diabetic Living Magazine


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; 10.1 g total fat; 3.3 g saturated fat; 118 mg cholesterol; 603 mg sodium. 432 mg potassium; 39.7 g carbohydrates; 7.2 g fiber; 5 g sugar; 20.5 g protein; 1412 IU vitamin a iu; 23 mg vitamin c; 57 mcg folate; 181 mg calcium; 3 mg iron; 89 mg magnesium;