Shrimp Pasta with Grilled Asparagus

Grilled asparagus and shrimp top cheesy linguine in this easy, summer-ready dinner recipe the whole family will enjoy.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 388 Calories

Ingredients

• 1 tablespoon butter
• 1 lemon
• ½ cup chopped onion
• 3 cloves garlic, minced
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• cooking spray
• ½ teaspoon ground black pepper, divided
• ½ cup shredded Parmesan cheese, divided
• ½ cup reduced-sodium chicken broth
• 6 ounces whole wheat linguine
• 12 ounces fresh asparagus
• 4 (10-inch) metal skewers

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.