Grilled Shrimp & Tomatoes with Linguine Recipe
Grilled Shrimp & Tomatoes with Linguine Recipe photo by Taste of Home
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Grilled Shrimp & Tomatoes with Linguine Recipe

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This fancied-up pasta came about one night when I was coming up with dinner on the fly. We knew it turned out great with the very first bite. —Lisa Bynum, Brandon, Mississippi
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 8 ounces uncooked linguine
  • 16 cherry tomatoes
  • 2 tablespoons olive oil
  • 1 pound uncooked large shrimp, peeled and deveined
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Italian seasoning
  • 2 tablespoons butter
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons torn fresh basil

Nutritional Facts

1 serving: 445 calories, 17g fat (6g saturated fat), 158mg cholesterol, 416mg sodium, 45g carbohydrate (4g sugars, 3g fiber), 29g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 3 fat.


  1. In a large saucepan, cook linguine according to package directions. Meanwhile, thread tomatoes onto metal or soaked wooden skewers; brush with 1 tablespoon oil. Thread shrimp onto skewers; brush with remaining oil. Mix seasonings; sprinkle over shrimp.
  2. Grill shrimp, covered, over medium heat 3-4 minutes on each side or until shrimp turn pink. Grill tomatoes, covered, over medium heat 2-3 minutes or until slightly softened, turning occasionally.
  3. Drain linguine, reserving 1/4 cup pasta water. In same saucepan, melt butter over medium heat. Add linguine, cheese and reserved pasta water, tossing to combine. Remove shrimp and tomatoes from skewers; serve with pasta. Sprinkle with basil. Yield: 4 servings.
Originally published as Grilled Shrimp & Tomatoes with Linguine in Simple & Delicious August/September 2014

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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shauckogs92 User ID: 8239198 243723
Reviewed Feb. 12, 2016

"I made this for dinner tonight and it was absolutely had a freshness it. I added pressed garlic to the Olive oil and linguine which put it right over the top. It was a restaurantt quality meal (with cobbed corn and seasoned bread) that would have been priced at $12/plate or more. I made it for $4/serving."

Cfink User ID: 7480565 230955
Reviewed Aug. 9, 2015

"My husband loved this recipe! Our guests gave it a 5 star because it was "delicious and something you would order in a restaurant"!!"

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