The smoky mellowness of grilled shrimp plays against the powerful saltiness of olives in this lively summer pasta.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Moderate

1 pound medium shrimp (30-40 per pound), peeled and deveined
Salt & coarsely ground pepper to taste
12 ounces whole-wheat linguine
1 tablespoon extra-virgin olive oil
6 large cloves garlic, peeled and thinly sliced lengthwise
4 vine-ripened tomatoes, coarsely chopped
1/2 cup brine-cured black olives, pitted and coarsely chopped
1/2 cup chopped fresh basil
Freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese (optional)

1. Preheat grill to medium-high. Put a large pot of lightly salted water on to boil.
2. Thread shrimp onto skewers and sprinkle with salt and pepper. Grill until just opaque throughout, 3 to 4 minutes per side. Remove the shrimp from the skewers and cut each into 3 or 4 pieces. Set aside.
3. While the shrimp is grilling, cook linguine until just tender, about 8 minutes. Drain but do not rinse.
4. Meanwhile, heat oil in a large skillet over medium heat until hot but not smoking. Add garlic and cook, stirring frequently, until it just starts to brown, about 2 minutes. Add tomatoes, olives, the grilled shrimp and cooked linguine; cook, tossing, until heated through, 2 to 3 minutes. Transfer to a large bowl, mix in the basil and season with pepper. Top with Parmesan, if using, and serve.

NUTRITION INFORMATION: Per serving: 522 calories; 11 g fat (2 g sat, 6 g mono); 172 mg cholesterol; 74 g carbohydrate; 37 g protein; 13 g fiber; 449 mg sodium; 788 mg potassium.

Nutrition bonus: Fiber (52% daily value), Vitamin C(40% dv), Iron (35% dv), Vitamin A (35% dv), Folate (20% dv).

4 Carbohydrate Servings

MAKE AHEAD TIP: Equipment: Bamboo or metal skewers