Grilled Asparagus & Shrimp with Pasta

Grilled Asparagus & Shrimp with Pasta

3 Reviews
From: Diabetic Living Magazine

Topped with fresh mint, this pasta dish is perfect for any night of the week!

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 16 fresh or frozen jumbo or extra-large shrimp in shells (about 1 lb.)
  • 6 ounces dried whole grain linguine
  • 1 lemon
  • 2 tablespoons olive oil
  • ½ cup chopped onion
  • ½ teaspoon freshly ground black pepper
  • ½ cup finely shredded Parmesan cheese (2 oz.)
  • ½ cup reduced-sodium chicken broth
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 12 ounces fresh asparagus, trimmed
  • Nonstick cooking spray
  • 2 tablespoons snipped fresh mint


  • Prep

  • Ready In

  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry.
  2. Cook linguine in a large amount of boiling water 6 minutes. Drain, reserving ⅔ cup of the pasta cooking water. Keep warm.
  3. Meanwhile, remove 1 tsp. zest and squeeze 1 Tbsp. juice from lemon. In a 10-inch skillet heat 1 Tbsp. of the oil over medium. Add onion; cook 4 minutes, stirring occasionally. Add linguine, the reserved pasta cooking water and ¼ tsp. of the pepper. Cook 4 minutes or just until pasta is tender and most of the water is absorbed, stirring frequently. Add lemon juice, ¼ cup of the cheese, the broth and butter. Cook and stir 2 minutes more.
  4. In a medium bowl combine shrimp, the remaining 1 Tbsp. oil and ¼ tsp. pepper and the garlic. Thread shrimp onto four 10-inch skewers (see Tips), leaving ¼ inch between pieces. Coat asparagus with cooking spray.
  5. Grill shrimp skewers and asparagus (place across the grates), covered, over medium 4 to 6 minutes or until shrimp are opaque and asparagus is crisp-tender, turning once.
  6. Cut tips from asparagus; cut stalks into 1-inch pieces. Stir asparagus into linguine mixture; heat through. Serve topped with shrimp skewers, the remaining ¼ cup cheese, lemon zest and mint.
  • Tips: If using wooden skewers, soak in water 30 minutes.

Nutrition information

  • Serving size: 4 shrimp and 1¼ cups pasta mixture
  • Per serving: 397 calories; 14 g fat(5 g sat); 7 g fiber; 38 g carbohydrates; 32 g protein; 55 mcg folate; 174 mg cholesterol; 4 g sugars; 900 IU vitamin A; 9 mg vitamin C; 234 mg calcium; 4 mg iron; 385 mg sodium; 529 mg potassium
  • Nutrition Bonus: Calcium (23% daily value), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 vegetable, 2 starch, 3 lean protein, 1½ fat

Reviews 3

June 03, 2019
profile image
By: Calen
This dish was amazing! Very delicious! Down to every measurement and ingredient - it was perfect. This is something I’ll be definitely making again.
May 22, 2019
profile image
By: Sss
This is so good! I used this meal as the kick-off for our 7-day diet. My husband asked me three times if I was sure this was “diet food”! I roasted the shrimp and asparagus in a 400-degree oven for 10 minutes. Entertainment quality meal!
April 11, 2019
profile image
By: Barbera
This was outstanding! I added some halved grape tomatoes for some color. I didn't have access to a BBQ so I used an indoor grillpan. I was able to deglaze the pan to get off the extra bits of flavor with a splash of chicken stock that I believed help with the flavor since it's a little light on salt. I'll make this again! Big portions for two plus enough for lunch today :)
More Reviews