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

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

Source: Diabetic Living Magazine


Recipe Summary

45 mins
45 mins


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

4 shrimp and 1 1/4 cups pasta mixture
397 calories; protein 31.7g; carbohydrates 38.1g; dietary fiber 7g; sugars 4.2g; fat 14.4g; saturated fat 4.7g; cholesterol 173.7mg; vitamin a iu 900IU; vitamin c 9.2mg; folate 54.7mcg; calcium 234.1mg; iron 4.4mg; magnesium 104.7mg; potassium 529.2mg; sodium 385mg.

1 vegetable, 2 starch, 3 lean protein, 1 1/2 fat