Grilled Asparagus and Shrimp with Pasta

Grilled Asparagus and Shrimp with Pasta

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Rated: 0
  • Makes: 4 servings
  • Total Time 45 mins
  • Serving Size: 4 shrimp + 1 1/4 cups pasta mixture each
  • Carb Grams Per Serving: 38


  • 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
  • 1/2 cup chopped onion
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup finely shredded Parmesan cheese (2 oz.)
  • 1/2 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. Cook linguine in a large amount of boiling water 6 minutes. Drain, reserving 2/3 cup of the pasta cooking water. Keep warm.
  2. 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.
  3. 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,* leaving 1/4 inch between pieces. Coat asparagus with cooking spray.
  4. 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.
  5. 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.


  • Tip If using wooden skewers, soak in water 30 minutes.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 397 cal., 14 g total fat (5 g sat. fat), 174 mg chol., 385 mg sodium, 38 g carb. (7 g fiber, 4 g sugars), 32 g pro.

Diabetic Exchanges

Fat (d.e): 1.5; Lean Meat (d.e): 3; Starch (d.e): 2; Vegetables (d.e): 1