Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
30 mins
Total Time:
55 mins
Servings:
4
Ingredients
Directions
Combine 1/4 cup olive oil, lemon juice, salt, and black pepper in a large resealable plastic bag; seal the bag and gently squeeze until combined. Add shrimp, squeeze out excess air, and seal the bag. Massage shrimp in the bag until thoroughly coated. Marinate in the refrigerator for 30 to 45 minutes.
Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
Preheat an outdoor grill for medium-high heat. Place a large heat-proof skillet on one side of the grill.
Remove shrimp from marinade; shake off excess. Discard remaining marinade. Thread shrimp onto metal skewers.
Place shrimp skewers onto grill grate. Grill until shrimp turn opaque, 2 to 3 minutes per side. Remove from the grill.
Meanwhile, add 2 teaspoons oil to the skillet. Add onion; cook and stir until softened, 2 to 3 minutes. Add tomatoes, garlic, and red pepper flakes; cook and stir 1 to 2 minutes. Add wine; cook until reduced, about 4 minutes. Stir in cream; cook 1 minute. Season with salt and black pepper. Stir in pasta and shrimp to combine; sprinkle with parsley.
Cook's Note:
The cooking time for the shrimp will depend on their size. The shrimp used in this recipe were 21-25 per pound. Use a grilling basket instead of skewers, if preferred.
Nutrition Facts (per serving)
| 498 | Calories |
| 25g | Fat |
| 39g | Carbs |
| 26g | Protein |
