Grilled Shrimp with Fresh Tomato Sauce and Angel Hair Pasta Recipe

Ingredients

• cup herb-infused extra-virgin olive oil, more as needed
• lemon, juiced
• Salt and ground black pepper to taste
• 1 pound fresh shrimp, peeled and deveined
• 1 (8 ounce) package angel hair pasta
• red onion, thinly sliced
• 2 Roma tomatoes, diced
• 3 cloves garlic, minced
• teaspoon crushed red pepper flakes
• cup dry white wine
• cup heavy cream
• 1 tablespoon chopped fresh parsley

Directions

Step 1: In a large resealable plastic bag, combine cup of olive oil, lemon juice, salt, and black pepper. Seal the bag and gently squeeze it to mix the ingredients. Add the shrimp, press out any excess air, and seal the bag again. Massage the shrimp inside the bag to coat them thoroughly. Place in the refrigerator and marinate for 30 to 45 minutes.

Step 2: Meanwhile, bring a large pot of lightly salted water to a boil. Add the angel hair pasta and cook, stirring occasionally, for 4 to 5 minutes until the pasta is tender but still firm to the bite. Drain the pasta and set aside.

Step 3: Preheat your grill to medium-high heat. Place a large heatproof skillet on one side of the grill. Remove the shrimp from the marinade, discarding the remaining liquid. Thread the shrimp onto metal skewers, ensuring they are evenly spaced.

Step 4: Place the shrimp skewers on the grill grate. Grill for 2 to 3 minutes on each side, or until the shrimp turn opaque. Once done, remove the skewers from the grill and set aside.

Step 5: While the shrimp are grilling, add 2 teaspoons of olive oil to the skillet. Heat it over the grill and add the sliced red onion. Cook and stir for 2 to 3 minutes, or until the onion softens. Add the diced tomatoes, minced garlic, and crushed red pepper flakes. Cook and stir for 1 to 2 minutes.

Step 6: Pour in the white wine and cook for about 4 minutes, allowing the wine to reduce slightly. Stir in the heavy cream and cook for another minute. Season with salt and pepper to taste.

Step 7: Add the cooked pasta and grilled shrimp to the skillet, tossing gently to combine everything. Garnish with chopped fresh parsley before serving.

Cook's Note:

The cooking time for the shrimp will depend on their size. This recipe uses shrimp that are 21-25 per pound. If preferred, you can use a grilling basket instead of skewers for grilling the shrimp.

Nutrition Facts (per serving)

• Calories: 498
• Total Fat: 25g (31% DV)
• Saturated Fat: 6g (30% DV)
• Cholesterol: 193mg (64% DV)
• Sodium: 365mg (16% DV)
• Total Carbohydrate: 39g (14% DV)
• Dietary Fiber: 4g (14% DV)
• Total Sugars: 4g
• Protein: 26g (52% DV)
• Vitamin C: 25mg (28% DV)
• Calcium: 72mg (6% DV)
• Iron: 5mg (26% DV)
• Potassium: 538mg (11% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.