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Grilled Shrimp & Tomatoes with Linguine

This fancied-up pasta came about one night when I was coming up with dinner on the fly. We knew it turned out great with the very first bite. —Lisa Bynum, Brandon, Mississippi
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 8 ounces uncooked linguine
  • 16 cherry tomatoes
  • 2 tablespoons olive oil
  • 1 pound uncooked large shrimp, peeled and deveined
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Italian seasoning
  • 2 tablespoons butter
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons torn fresh basil


  • In a large saucepan, cook linguine according to package directions. Meanwhile, thread tomatoes onto metal or soaked wooden skewers; brush with 1 tablespoon oil. Thread shrimp onto skewers; brush with remaining oil. Mix seasonings; sprinkle over shrimp.
  • Grill shrimp, covered, over medium heat 3-4 minutes on each side or until shrimp turn pink. Grill tomatoes, covered, over medium heat 2-3 minutes or until slightly softened, turning occasionally.
  • Drain linguine, reserving 1/4 cup pasta water. In same saucepan, melt butter over medium heat. Add linguine, cheese and reserved pasta water, tossing to combine. Remove shrimp and tomatoes from skewers; serve with pasta. Sprinkle with basil.
Nutrition Facts
1 serving: 445 calories, 17g fat (6g saturated fat), 158mg cholesterol, 416mg sodium, 45g carbohydrate (4g sugars, 3g fiber), 29g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 3 fat.

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