Recipe by Gretchen
"Grilled shrimp over angel hair pasta with melted mozzarella, basil, and tomatoes in a garlic butter sauce."
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fresh basil, chopped
extra virgin olive oil
salt to taste
shrimp, peeled and deveined
1 (16 ounce) package
angel hair pasta
1 1/2 cups
heavy whipping cream
grated Parmesan cheese
1 1/2 pounds
roma (plum) tomatoes, chopped
shredded mozzarella cheese
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.
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.
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.
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 the dish. Roasting will bring out more flavor in the Tomatoes.
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. :)
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 serve? Put aside until next day in the refrigerator. Also make up the marinade the night before & keep separate in refrigerator until next afternoon. marinate for one hour or so.
Since Shrimp only need an hour or so to marinate, & just a minute or so to cook, so be sure to have pasta almost perfectly cooked,& drained just right, seconds before you plan to plate & serve the fisnished meal.
As far as the problems with cheese becoming gloppy, remember the adage when working with cheese, heat it "slow & at LOW temperature, so cool freshly plated dishes, with cheese doesn't get too quickly hot. HTH!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Shrimp Caprese
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 745
** Calories from Fat: 388
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