Shrimp with Tomato and Chiles
- 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
|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.