Grilled Shrimp Caprese

Grilled Shrimp Caprese

29
Gretchen 1

"Grilled shrimp over angel hair pasta with melted mozzarella, basil, and tomatoes in a garlic butter sauce."

Ingredients

1 h 35 m servings 745 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 745 kcal
  • 37%
  • Fat:
  • 43.1 g
  • 66%
  • Carbs:
  • 50.3g
  • 16%
  • Protein:
  • 37.1 g
  • 74%
  • Cholesterol:
  • 243 mg
  • 81%
  • Sodium:
  • 780 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  1. Mix basil, olive oil, garlic, Italian seasoning, and salt in a bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
  2. Preheat grill for medium heat and lightly oil the grate. Remove shrimp from the marinade and shake off excess. Discard the remaining marinade.
  3. Cook shrimp on preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
  4. Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes. Drain.
  5. Melt butter in a large, nonstick skillet over medium heat; stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese; simmer until reduced, about 10 minutes. Stir in angel hair pasta, tomatoes, and mozzarella cheese. Top with shrimp to serve.

Reviews

29
  1. 33 Ratings

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Most helpful

I made this recipe for the weekly recipe group selection. I followed the recipe as written except for using 1 1/2 pound of shrimp and took the advice of previous reviews to just top with the moz...

Most helpful critical

Liked the taste but felt there was way too much mozzarella as the pasta was sticking to the cheese in clumps. Might try with less mozzarella.

I made this recipe for the weekly recipe group selection. I followed the recipe as written except for using 1 1/2 pound of shrimp and took the advice of previous reviews to just top with the moz...

This is one of those recipes that must be eaten immediately. As soon as it starts to cool the cheese solidifies making it sticky and rather difficult to plate / eat. I think that just a sprink...

YUMMY! I used Dry Sherry Had no wine. Very tasty I was impressed.

I have not tried it yet, but after reading another recipe for a Roasted Tomato Caprese Salad, I wonder how the Romas would taste if you roast them for 3 hours at 225 degrees and then put them in...

Made this for Recipe Group...This was delicious, but I did make some changes...I did not use the Italian seasoning or salt, as I felt the Italian seasnoning would be too much for us, and I actua...

The flavor is terrific, however the prep time is misleading. Shrimp only need an hour or so to marinate, so pre-prep the shrimp by pealing, cleaning & deveining, the night before you plan to se...

I made this tonight and we both liked it very much. I used half & half and the sauce was just fine. I halved the mozzarella and was glad I did. I had pre-cooked shrimp, so I quickly heated it ...

Liked the taste but felt there was way too much mozzarella as the pasta was sticking to the cheese in clumps. Might try with less mozzarella.

I grilled the shrimp in the oven (broiled for about 5 minutes, turning shrimp on bamboo skewers once). I also cooked the shrimp LAST while the sauce was simmering, as many other reviewers recomm...