Marinated in italian seasoning, each shrimp is grilled and mixed with spaghetti, artichoke hearts, grape tomatoes, and feta cheese. Enjoy with a Smartwater or Gold Peak Tea.
About the Chef
Try this 30-minute Grilled Mediterranean Shrimp Pasta recipe for a delicious lunch or dinner. Approximate nutritional values per serving (1 cup): 356 Calories, 8g Fat, 3g Saturated Fat, 114mg Cholesterol, 867mg Sodium, 50g Carbohydrates, 4g Fiber, 4g Sugars, 0g Added Sugars, 22g Protein
Prepare outdoor grill for direct grilling over medium heat; soak skewers in water 15 minutes. In medium bowl, whisk garlic, 2 tablespoons lemon juice, oil and seasoning. Makes about 1/4 cup
Place shrimp in large zip-top plastic bag; pour oil mixture over shrimp. Seal bag, pressing out excess air; refrigerate 20 minutes. Remove shrimp from marinade and thread onto skewers; discard marinade. Place skewers on hot grill rack; cover and cook 5 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°, turning once.
Heat large, high-sided skillet over medium-high heat. Add spaghetti and broth; cover and cook 1 minute less than label directs for al dente, stirring occasionally. Stir in artichoke hearts, tomatoes, remaining 1 tablespoon lemon juice and shrimp; cook 1 minute or until heated through and spaghetti is al dente. Makes about 8 cups.
Serve pasta sprinkled with cheese garnished with parsley, if desired.