Linguine with Grilled Shrimp & Black Olives

A healthy, traditional Mediterranean pasta dish, using fresh shrimp, tomatoes, garlic and Kalamata olives…yummy!

Total Time: 30 minutes

Ingredients (for four)

• 1 pound medium shrimp, (30-40 per pound), peeled and de-veined
• 16 ounces whole wheat linguine
• 1 tablespoon extra-virgin olive oil
• 6 cloves garlic, thinly sliced
• 8 plum tomatoes, coarsely chopped
• 1 cup pitted Kalamata olives
• 1/4 cup chopped fresh basil
• 1-1/2 tablespoons dried oregano
• Freshly ground pepper, to taste
• 1/2 cup freshly grated Parmesan cheese, (optional)

Preparation

1. Preheat grill to medium-high.
2. Thread shrimp onto skewers. Grill 3 to 4 minutes per side.
3. While the shrimp is grilling, start cooking linguine al dente, about 8 minutes. Drain but don’t rinse.
4. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and cook, stirring frequently, until it just starts to go opaque, about 2 minutes. Add tomatoes and cook for another 5 minutes. Add olives, grilled shrimp and cooked linguine; cook, tossing, until heated through, another 2 to 3 minutes. Transfer to a large bowl, mix in the basil and season with pepper. Top with Parmesan and serve.

Nutrition

Per serving: 522 calories; 11 g fat ( 2 g sat , 6 g mono ); 172 mg cholesterol; 74 g carbohydrates; 0 g added sugars; 37 g protein; 13 g fiber; 449 mg sodium; 788 mg potassium.