Rating: 4.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Everything except the pasta is done on the grill in this quick and delicious recipe. Shrimp bathe in a yummy marinade while the rest of the ingredients are prepped. Angel hair pasta cooks in about 5 minutes, so have it ready and out of the way, before you go to the grill. Once you get the ingredients outside, things will go very quickly! A Caesar salad and some hot garlic bread would be great sides!

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
30 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/4 cup olive oil, lemon juice, salt, and pepper in a large resealable plastic bag. Gently squeeze ingredients in the bag to combine. Add shrimp. Remove as much air as possible, seal, and move shrimp around in the bag to coat in the marinade. Place in a tray or plate so shrimp are in a single layer. Marinate in the refrigerator for 30 to 45 minutes.

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  • Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.

  • Preheat an outdoor grill for medium-high heat. Place a heat-proof skillet on one side of the grill to heat with the grill. Thread shrimp onto metal skewers.

  • Place shrimp skewers onto the hot grate and grill until the shrimp turn white and opaque, 2 to 3 minutes per side. Remove from the grill.

  • Meanwhile, pour 2 teaspoons olive oil into the hot skillet and cook onion, stirring frequently, until softened, 2 to 3 minutes. Add tomatoes, garlic, and red pepper flakes; cook and stir for 1 to 2 minutes. Pour in wine and allow to reduce, about 4 minutes. Stir in cream. Cook and stir for 1 minute. Season with salt and pepper to taste. Add cooked pasta and shrimp to the skillet and stir to combine. Sprinkle with fresh parsley and serve.

Cook's Note:

The cooking time for the shrimp will depend on the size. Shrimp used in this recipe were 21-25 per pound. If your shrimp are larger or smaller, you will need to adjust the time. Use a grilling basket instead of skewers, if preferred.

Nutrition Facts

498 calories; protein 26g; carbohydrates 38.8g; fat 24.5g; cholesterol 193mg; sodium 364.9mg. Full Nutrition
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Reviews (2)

3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/01/2020
This dish was surprisingly delicious! I used avocado oil instead of olive oil and added 1 tsp Spice Islands Italian Herb seasoning for the marinade. Because my grill is too small for the pan, I did the sauce on the stove after I grilled the shrimp. Read More
(2)
Rating: 5 stars
07/23/2020
Could you add a different cooking variation to those who don’t have access to a grill? Looks great and would love to try! Thank you! Read More