Shrimp Pasta with Grilled Asparagus

Prep Time:
20 mins

Cook Time:
25 mins

Total Time:
45 mins

Servings:
4

Yield:
4 servings

Ingredients

Directions

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until still very firm to the bite, about 6 minutes. Drain, reserving 2/3 cup of the pasta cooking water. Keep warm.

While pasta cooks, remove 1 teaspoon zest and squeeze 1 tablespoon juice from lemon.

Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add onion; cook, stirring occasionally, for 4 minutes. Add linguine, the reserved pasta cooking water, and 1/4 teaspoon black pepper. Cook just until pasta is tender and most of the water is absorbed, stirring frequently, about 4 minutes. Add lemon juice, chicken broth, 1/4 cup Parmesan cheese, and butter. Cook and stir 2 minutes more.

Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.

Combine shrimp, remaining oil and pepper, and garlic in a medium bowl. Thread shrimp onto four 10-inch skewers, leaving 1/4 inch between pieces. Coat asparagus with cooking spray.

Grill shrimp skewers and asparagus (place across the grates), covered, until shrimp are opaque and asparagus is crisp-tender, 4 to 6 minutes, 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 Parmesan cheese, and lemon zest.

Cook's Note:

You can use fresh or frozen, thawed large or extra-large shrimp.

Nutrition Facts (per serving)