grilled shrimp with fresh tomato sauce and angel hair pasta

Prawn

Grilled Shrimp with Fresh Tomato Sauce and Angel Hair Pasta

This quick and delicious grilled shrimp with fresh tomato sauce and angel hair pasta recipe cooks everything but the pasta on the grill. While the shrimp marinate, prep the other ingredients. Cook the pasta first so it's ready before you head outside. Once at the grill, things come together fast! Serve it with Caesar salad and hot garlic bread.

Ingredients

¼ cup herb-infused extra-virgin olive oil, more as needed
½ lemon, juiced
salt and ground black pepper to taste
1 pound fresh shrimp, peeled and deveined
1 (8 ounce) package angel hair pasta
½ red onion, thinly sliced
2 roma tomatoes, diced
3 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
½ cup dry white wine
¼ cup heavy cream
1 tablespoon chopped fresh parsley

Directions

Combine 1/4 cup olive oil, lemon juice, salt, and black pepper in a large resealable plastic bag; seal the bag and gently squeeze until combined. Add shrimp, squeeze out excess air, and seal the bag. Massage shrimp in the bag until thoroughly coated. Marinate in the refrigerator for 30 to 45 minutes.
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 large heat-proof skillet on one side of the grill.
Remove shrimp from marinade; shake off excess. Discard remaining marinade. Thread shrimp onto metal skewers.
Place shrimp skewers onto grill grate. Grill until shrimp turn opaque, 2 to 3 minutes per side. Remove from the grill.
Meanwhile, add 2 teaspoons oil to the skillet. Add onion; cook and stir until softened, 2 to 3 minutes. Add tomatoes, garlic, and red pepper flakes; cook and stir 1 to 2 minutes. Add wine; cook until reduced, about 4 minutes. Stir in cream; cook 1 minute. Season with salt and black pepper. Stir in pasta and shrimp to combine; sprinkle with parsley.