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- 1 1/2 pounds fresh or frozen large shrimp
- 3 tablespoons lemon juice
- 3 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 ounces dried vermicelli pasta or whole-wheat vermicelli pasta
- 2 tablespoons snipped fresh Italian (flat-leaf) parsley
- Lemon wedges
- 1 tablespoon olive oil
1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Thread shrimp on four 10-inch skewers,* leaving 1/4 inch between shrimp. Drizzle with lemon juice; sprinkle evenly with garlic, salt, and pepper.
2. For a charcoal grill, grill shrimp on the rack of an uncovered grill directly over medium coals for 5 to 8 minutes or until shrimp are opaque, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place shrimp on grill rack over heat. Cover and grill as above.)
3. Meanwhile, prepare pasta according to package directions; drain.
4. To serve, divide pasta among four serving plates. Top with shrimp on skewers. Sprinkle with parsley. Squeeze lemon wedges over shrimp. Drizzle with olive oil.
- If using wooden skewers, soak in water for at least 30 minutes; drain before using.
- To cook in a skillet or grill pan, heat a lightly greased large skillet or grill pan over medium-high heat. Cook shrimp for 6 to 10 minutes or until shrimp are opaque, turning once.
- Servings Per Recipe 4,
- cal. (kcal) 314,
- Fat, total (g) 6,
- chol. (mg) 259,
- sat. fat (g) 1,
- carb. (g) 28,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 2,
- Trans fatty acid (g) 0,
- fiber (g) 2,
- sugar (g) 6,
- pro. (g) 35,
- vit. A (IU) 437,
- vit. C (mg) 22,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 400,
- Potassium (mg) 371,
- calcium (mg) 121,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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