Topped with fresh mint, this pasta dish is perfect for any night of the week! Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry.

  • Cook linguine in a large amount of boiling water 6 minutes. Drain, reserving 2/3 cup of the pasta cooking water. Keep warm.

  • 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 1/4 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, 1/4 cup of the cheese, the broth and butter. Cook and stir 2 minutes more.

  • In a medium bowl combine shrimp, the remaining 1 Tbsp. oil and 1/4 tsp. pepper and the garlic. Thread shrimp onto four 10-inch skewers (see Tips), leaving 1/4 inch between pieces. Coat asparagus with cooking spray.

  • 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.

  • Cut tips from asparagus; cut stalks into 1-inch pieces. Stir asparagus into linguine mixture; heat through. Serve topped with shrimp skewers, the remaining 1/4 cup cheese, lemon zest and mint.


Tips: If using wooden skewers, soak in water 30 minutes.

Nutrition Facts

397 calories; total fat 14.4g 22% DV; saturated fat 4.7g; cholesterol 174mg 58% DV; sodium 385mg 15% DV; potassium 529mg 15% DV; carbohydrates 38.1g 12% DV; fiber 7g 28% DV; sugar 4g; protein 31.7g 63% DV; exchange other carbs 3; vitamin a iu 900IU; vitamin c 9mg; folate 55mcg; calcium 234mg; iron 4mg; magnesium 105mg.

Reviews (4)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
We loved this dish and have made it three more times. I would suggest that you read through the recipe before you begin. Boiling the water and pasta have to be going before you begin to assemble the other ingredients and the asparagus and shrimp need to be at the ready. I cooked the asparagus and shrimp in the oven and they were great. I love this recipe. Read More
Rating: 5 stars
This dish was amazing! Very delicious! Down to every measurement and ingredient - it was perfect. This is something I ll be definitely making again. Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
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:) Read More