Recipe Image

Grilled Asparagus & Shrimp with Pasta

  • 45 m
  • 45 m
Diabetic Living Magazine
“Topped with fresh mint, this pasta dish is perfect for any night of the week!”


    • 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


  • 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.
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