Grilled Asparagus & Shrimp with Pasta

Ingredients

• 16 fresh or frozen jumbo or extra-large shrimp in shells (about 1 lb.)
• 6 ounces dried whole grain linguine
• 1 lemon
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup finely shredded Parmesan cheese (2 oz.)
• 1/2 cup reduced-sodium chicken broth
• 1 tablespoon butter
• 3 cloves garlic, minced
• 12 ounces fresh asparagus, trimmed
• Nonstick cooking spray
• 2 tablespoons snipped fresh mint

Instructions

1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry.
2. Cook linguine in a large amount of boiling water 6 minutes. Drain, reserving 2/3 cup of the pasta cooking water. Keep warm.
3. Meanwhile, remove 1 tsp. zest and squeeze 1 Tbsp. juice from lemon. In a 10-inch skillet heat 1 Tbsp. of the oil over medium. Add onion; cook 4 minutes, stirring occasionally. Add linguine, the reserved pasta cooking water and 1/4 tsp. of the pepper. Cook 4 minutes or just until pasta is tender and most of the water is absorbed, stirring frequently. Add lemon juice, 1/4 cup of the cheese, the broth and butter. Cook and stir 2 minutes more.
4. In a medium bowl combine shrimp, the remaining 1 Tbsp. oil and 1/4 tsp. pepper and the garlic. Thread shrimp onto four 10-inch skewers (see Tips), leaving 1/4 inch between pieces. Coat asparagus with cooking spray.
5. Grill shrimp skewers and asparagus (place across the grates), covered, over medium 4 to 6 minutes or until shrimp are opaque and asparagus is crisp-tender, turning once.
6. Cut tips from asparagus; cut stalks into 1-inch pieces. Stir asparagus into linguine mixture; heat through. Serve topped with shrimp skewers, the remaining 1/4 cup cheese, lemon zest and mint.