Lemon-Garlic Shrimp Skewers

By ruthg

This dish exudes fresh flavors, making it perfect for an outdoor dinner. If your grill has a side burner, use it to cook the penne and pasta sauce.

Makes: 4 servings

Total time: 30 minutes

Nutrition Information
Per serving: 444 cal; 14g total fat (2g sat); 53mg chol; 190mg sodium; 59g total carbs; 5g fiber; 17g protein

Ingredients

• BOIL:
• This dish exudes fresh flavors, making it perfect for an outdoor dinner. If your grill has a side burner, use it to cook the penne and pasta sauce.
• Makes: 4 servings
• Total time: 30 minutes
• 8 oz. dry penne pasta
• FOR THE SHRIMP, COMBINE:
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. olive oil
• 1 Tbsp. minced garlic
• 1 Tbsp. chopped fresh oregano
• 1 ⁄4 tsp. each kosher salt and black pepper
• 20 large shrimp, peeled and deveined, tails left on
• FOR THE SAUCE, SAUTÉ:
• 1 Tbsp. minced garlic
• 1 ⁄2 tsp. red pepper flakes
• 2 Tbsp. olive oil
• 1 ⁄4 cup dry white wine
• 4 cups chopped fresh tomatoes
• 1 cup fresh corn kernels (2 ears)
• 1 ⁄2 cup sliced scallions
• Salt to taste
• Crumbled feta cheese
• Chopped fresh parsley

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from cuisinerecipes.com

Preparation

Step 1

Boil pasta in a large pot of salted water until al dente; drain.

For the shrimp, combine lemon juice, 1 Tbsp. oil, 1 Tbsp. garlic, oregano, salt, and black pepper for marinade in a bowl. Add shrimp and toss to coat; refrigerate in marinade about 15 minutes.

Preheat grill to medium-high.

For the sauce, sauté 1 Tbsp. garlic and pepper flakes in 2 Tbsp. oil in a sauté pan for 1 minute. Deglaze pan with wine; cook until liquid is reduced by half, 2–3 minutes. Stir in tomatoes and corn; cook until tomatoes break down, 5 minutes. Remove pan from heat; stir in scallions (to retain color and crispness)and salt.

Thread shrimp onto four skewers; grill, covered, until shrimp are firm to the touch, 2–3 minutes per side.

Divide pasta among four plates. Top each with sauce and one shrimp skewer; garnish with feta and parsley.