Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The smoky mellowness of grilled shrimp plays against the powerful saltiness of olives in this lively summer pasta.

Source: EatingWell Magazine, March/April 1995




Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high. Put a large pot of lightly salted water on to boil.

  • Thread shrimp onto skewers and sprinkle with salt and pepper. Grill until just opaque throughout, 3 to 4 minutes per side. Remove the shrimp from the skewers and cut each into 3 or 4 pieces. Set aside.

  • While the shrimp is grilling, cook linguine until just tender, about 8 minutes. Drain but do not rinse.

  • Meanwhile, heat oil in a large skillet over medium heat until hot but not smoking. Add garlic and cook, stirring frequently, until it just starts to brown, about 2 minutes. Add tomatoes, olives, the grilled shrimp and cooked linguine; cook, tossing, until heated through, 2 to 3 minutes. Transfer to a large bowl, mix in the basil and season with pepper. Top with Parmesan, if using, and serve.


Equipment: Bamboo or metal skewers

Nutrition Facts

478 calories; protein 29.6g; carbohydrates 72.6g; dietary fiber 12g; sugars 6.4g; fat 9.8g; saturated fat 1.5g; cholesterol 142.9mg; vitamin a iu 1517.5IU; vitamin c 19.2mg; folate 92.2mcg; calcium 130.4mg; iron 4mg; magnesium 164.7mg; potassium 637.2mg; sodium 921.3mg; thiamin 0.5mg.

4 starch, 1 1/2 vegetable, 3 lean meat, 2 fat