Topped with fresh mint, this pasta dish is perfect for any night of the week!
Ingredients
16 fresh or frozen jumbo or extra-large shrimp in shells (about 1 lb.)
6 ounces dried whole grain linguine
1 lemon
2 tablespoons olive oil
½ cup chopped onion
½ teaspoon freshly ground black pepper
½ cup finely shredded parmesan cheese (2 oz.)
½ cup reduced-sodium chicken broth
1 tablespoon butter
3 cloves garlic, minced
12 ounces fresh asparagus, trimmed
nonstick cooking spray
2 tablespoons snipped fresh mint
Directions
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry.
Cook linguine in a large amount of boiling water 6 minutes. Drain, reserving 2/3 cup of the pasta cooking water. Keep warm.
Meanwhile, remove 1 tsp. zest and squeeze 1 Tbsp. juice from lemon. In a 10-inch skillet heat 1 Tbsp. of the oil over medium. Add onion; cook 4 minutes, stirring occasionally. Add linguine, the reserved pasta cooking water and 1/4 tsp. of the pepper. Cook 4 minutes or just until pasta is tender and most of the water is absorbed, stirring frequently. Add lemon juice, 1/4 cup of the cheese, the broth and butter. Cook and stir 2 minutes more.
In a medium bowl combine shrimp, the remaining 1 Tbsp. oil and 1/4 tsp. pepper and the garlic. Thread shrimp onto four 10-inch skewers (see Tips), leaving 1/4 inch between pieces. Coat asparagus with cooking spray.
Grill shrimp skewers and asparagus (place across the grates), covered, over medium 4 to 6 minutes or until shrimp are opaque and asparagus is crisp-tender, 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 cheese, lemon zest and mint.
