Shrimp with Tomato and Chiles

shrimp-tomato-chiles Photo: Romulo Yanes


  • 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


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.

  • Prep Time:
  • Cook Time:
  • Yield: Serves: 4

Nutritional Information

Calories per serving: 272
Fat per serving: 5g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 18g
Carbohydrate per serving: 36g
Fiber per serving: 2g
Cholesterol per serving: 107mg
Iron per serving: 2mg
Sodium per serving: 849mg
Calcium per serving: 69mg

Good to Know

Add a punch of protein to pasta by topping it with a low-calorie seafood like shrimp. This dish is also diet-friendly, thanks to strong spices like basil and chile, which add bold flavor with no added fat.