Ingredients
8 ounces uncooked linguine16 cherry tomatoes2 tablespoons olive oil1 pound uncooked shrimp (26-30 per pound), peeled and deveined1/2 teaspoon pepper1/4 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon Italian seasoning2 tablespoons butter1/4 cup grated Parmesan cheese2 tablespoons torn fresh basil
Preparation
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.
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.
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.
