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skewered shrimp and tomato linguine recipe

Written on Saturday, September 3, 2016 | 5:06:00 PM

makes: 4 servings (1¼ cups each)

Preparation time : 40 minutes 

Ingredients : 
- 12 ounces fresh or frozen large shrimp in shells
- 24 red and/or yellow cherry or grape tomatoes
- 1 tablespoon olive oil
- 1 clove garlic, minced
- ¼ teaspoon black pepper
- 1⁄8 teaspoon salt
- 6 ounces dried whole grain linguine
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 4 cups torn baby arugula or packaged baby spinach
- 1 tablespoon snipped fresh oregano
- ¼ cup finely shredded Parmesan cheese
- Freshly cracked black pepper 
- Lemon wedges (optional)

Preparation Method :
1) Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. On four 10-inch metal skewers* thread shrimp and tomatoes. In a small bowl whisk together the olive oil, garlic, ¼ teaspoon pepper, and salt. Brush over shrimp and tomatoes on skewers.

2) For a charcoal grill, place skewers on the grill rack directly over medium-hot coals. Grill, uncovered, for 5 to 8 minutes or until shrimp turn opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium-hot. Place skewers on grill rack over heat. Cover and grill as directed.)

3) Meanwhile, prepare linguine according to package directions. Drain, reserving 1⁄3 cup cooking water. Return pasta to saucepan. Add butter and lemon juice. Toss to combine. Add the reserved cooking water, the grilled shrimp and tomatoes, arugula, and oregano. Toss to combine. Sprinkle with Parmesan cheese and cracked black pepper. If desired, serve with lemon wedges.

*test kitchen tip: If using wooden skewers, soak them in enough water to cover for at least 30 minutes before using.


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