grilled shrimp with pasta and sun dried tomatoes recipe

grilled shrimp with pasta and sun dried tomatoes

prep time: 15 minutes
cook time: 20 minutes
ready in: 35 minutes

makes: 8 servings, 9 oz. each


  • 2 lb. raw shrimp
  • 1/4 teaspoon ground black pepper
  • 1 lb. fettuccine
  • 12 whole sun dried tomatoes, cut into thin strips
  • 1/4 cup fresh black olives, halved and pitted
  • 1 garlic clove, minced
  • 1 Tablespoon capers
  • 1/2 cup chopped fresh basil + additional sprigs for garnish
  • 1/4 cup pine nuts, toasted
  • 2 Tablespoon butter, cut into eights
  • 4 Tablespoon lemon juice
  • 1 Lemon wedge, for garnish
  • 1/2 cup grated Romano cheese

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Peel and devein shrimp and remove their tails. Thread the shrimp on skewers, season with pepper to taste and grill for 3–4 minutes per side over medium heat.
  2. Cook fettuccine according to package directions. Drain and put it into a large bowl.
  3. Add tomatoes, olives, garlic, capers, basil, pine nuts, and butter and toss well. Season with pepper to taste, then stir in the lemon juice.
  4. Add the shrimp to the bowl, garnish with the lemon wedges and basil leaves. Serve with grated Romano.

Per Serving: 390 calories, 11g fat, 4g saturated fat, 160mg cholesterol, 880mg sodium, 47g carbohydrate, 2g fiber, 4g sugars, 27g protein