Grilled Shrimp Caprese Recipe -
Grilled Shrimp Caprese Recipe

Grilled Shrimp Caprese

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    1 hr 35 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 30, 2012

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 mozzarella cheese. The shrimp marinade is excellent and could be used alone for anytime you want to grill shrimp, I did marinate it a couple of hours. The sauce was also good without the mozzarella cheese, seemed thin but once the tomatoes and noodles added it was just right. We enjoyed this dish and will probably make it again. We grilled some zucchini and that was so good mixed in with this dish, that I might make that way next time. The reason for four stars is the order of the directions will have you in a real mess. The shrimp was the last thing we cooked and thanks to another review I had everything ready including the sauce. So we weren't scurrying around the kitchen trying to hurry everything up.

Most Helpful Critical Review
Jun 22, 2012

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.

Jun 25, 2012

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 sprinkle of mozzarella on the top of each serving would be sufficient. It would also help to have one person grilling and the other making the rest of the dish. Shrimp cooks very fast and cannot be left alone - the sauce etc.... needs attention too, making this recipe was like a race. If making this for company, I would make the sauce in advance and keep in warm in a double boiler or enlist the help of someone you can trust to grill the shrimp.

Jun 16, 2012

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

May 09, 2014

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 the dish. Roasting will bring out more flavor in the Tomatoes.

Jun 27, 2012

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 actually forgot to add the salt, lol, but the finished dish ended up not needing it anyway. I just topped each serving w/ some shredded mozzarella instead of adding it to the sauce after reading the other reviews, and for the fact that I have no luck adding shredded cheeses to sauces, they always end up clumpy and stringy for me. Oh also, hubby is not a fan of angel hair, so I used spaghetti. I LOVED the addition of the wine in the alfredo sauce! The shrimp had fantastic flavor, and I would totally just make shrimp like that even if I was not making this pasta. I did allow my shrimp to marinate about 5 hours or so. All in all this was very flavorful, and I will def be making it again! Thanks for sharing. :)

May 09, 2014

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 in a very hot skillet, not adding any oil. Will make this again, and will also try it with chicken.

May 15, 2014

I try new recipes all the time and it's not that often that I'm excited to rush back to the computer to write a review. This dish is excellent!! I agree with others that the order of the directions are out of whack and they should be done in this sequence.... 1,4,5,2,3. Broiling the shrimp in the oven was a great alternative to grilling (since we were out of propane). Besides being able to leave it in the pan that it was marinating in, you don't lose any of the small tasty bits under the broiler (chopped basil leaves, garlic). That can all be saved and scraped into the sauce. Like others, I also only put the mozz cheese on top at the end. I then shoved then entire pan under the broiler again for 5 minutes to melt and brown that cheese. Just AMAZING! Even my husband (who is not into white cream sauces) really liked it.


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  • Calories
  • 745 kcal
  • 37%
  • Carbohydrates
  • 50.3 g
  • 16%
  • Cholesterol
  • 243 mg
  • 81%
  • Fat
  • 43.1 g
  • 66%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 37.1 g
  • 74%
  • Sodium
  • 844 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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