Grilled Asparagus & Shrimp with Pasta

Grilled Asparagus & Shrimp with Pasta

4 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 4

July 15, 2019
profile image
By: Michele Yancey
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.
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