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
Directions
1
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
2
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.
3
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.
4
Serve pasta sprinkled with cheese garnished with parsley, if desired.
