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Shrimp Pasta with Grilled Asparagus
Shrimp Pasta with Grilled Asparagus
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Cheesy linguine with grilled asparagus and shrimp - a simple, delicious summer meal for the whole family.
Ingredients:
  • 6 ounces whole wheat linguine
  • 1 lemon
  • 2 tablespoons olive oil, divided
  • 0.5 cup chopped onion
  • 0.5 teaspoon ground black pepper, divided
  • 0.5 cup reduced-sodium chicken broth
  • 0.5 cup shredded Parmesan cheese, divided
  • 1 tablespoon butter
  • 1 pound large shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 12 ounces fresh asparagus
  • 4 (10-inch) metal skewers
  • cooking spray
Instructions:
  • Boil a large pot of lightly salted water. Cook linguine until very firm to the bite, about 6 minutes. Drain, saving 2/3 cup of pasta cooking water. Keep warm.
  • While the pasta is cooking, extract 1 teaspoon of zest and squeeze 1 tablespoon of juice from the lemon.
  • In a 10-inch skillet over medium heat, warm up 1 tablespoon of oil. Sauté onion for 4 minutes, stirring occasionally. Combine linguine, reserved pasta water, and 1/4 teaspoon black pepper. Cook until pasta is tender and most water is absorbed, stirring often, for about 4 minutes. Stir in lemon juice, chicken broth, 1/4 cup Parmesan cheese, and butter. Cook and stir for an additional 2 minutes.
  • Preheat the outdoor grill to medium heat and lightly oil the grate.
  • In a medium bowl, toss shrimp with garlic, pepper, and remaining oil. Thread shrimp onto four 10-inch skewers, leaving 1/4 inch between each piece. Lightly coat asparagus with cooking spray.
  • Grill shrimp skewers and asparagus with the lid on until the shrimp are opaque and the asparagus is crisp-tender, turning once, for 4 to 6 minutes.
  • Trim the ends of the asparagus, then cut the stalks into 1-inch pieces. Mix the asparagus into the linguine, heat it through, and serve topped with shrimp skewers, the remaining 1/4 cup Parmesan cheese, and lemon zest.

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