Description
Substitute asparagus with any vegetable. You can boil the vegetables with the pasta instead of grilling them.
Ingredients
- 6 ounces whole wheat linguine
- 1 lemon
- 2 tablespoons olive oil, divided
- ½ cup chopped onion
- ½ teaspoon ground black pepper, divided
- ½ cup reduced-sodium chicken broth
- ½ 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
- 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.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 4