Shrimp with Tomato and Chiles

Photo: Romulo Yanes
Serves: 4


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Kosher salt and pepper
20 large tail-on shrimp, peeled and deveined
1 pint cherry tomatoes, halved
1 sliced serrano chile
2 cloves garlic, thinly sliced
1 tablespoon olive oil
1/4 cup white wine
6 ounces angel hair pasta
2 tablespoons thinly sliced fresh basil


Prep: 10 Minutes
Cook: 12 Minutes

1. Preheat grill to medium-high. On stove, bring a pot of salted water to a boil. In a bowl, toss shrimp, tomatoes, chile and garlic with 1 Tbsp. oil, 1/2 tsp. salt and 1/4 tsp. pepper. Place mixture on a large rectangle of heavy-duty foil. Gather edges to form a rim. Pour in wine, then gather and seal edges to form a packet.

2. Grill packet, shaking occasionally, until shrimp are just pink and opaque, 8 to 10 minutes. Remove packet from grill. Let rest for 5 minutes.

3. Cook pasta for 2 minutes or according to package directions. Top with shrimp mixture and basil and serve.

Created date

August 2014

Nutritional Information

Calories 272
Fat 5 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 18 g
Carbohydrate 36 g
Fiber 2 g
Cholesterol 107 mg
Iron 2 mg
Sodium 849 mg
Calcium 69 mg