- 20 leaves fresh basil, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced garlic
- 1 teaspoon Italian seasoning
- salt to taste
- 1 pound shrimp, peeled and deveined
- 1 (16 ounce) package angel hair pasta
- 2 tablespoons butter
- 1/2 cup white wine
- 1 1/2 cups heavy whipping cream
- 1 cup grated Parmesan cheese
- 1 1/2 pounds roma (plum) tomatoes, chopped
- 2 cups shredded mozzarella cheese
- 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.
- Preheat grill for medium heat and lightly oil the grate. Remove shrimp from the marinade and shake off excess. Discard the remaining marinade.
- 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.
- 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.
- 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.
04/01/2017
recipepes.com
grilled shrimp caprese, recipe
PT15M
PT1H
5
455 calories
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