• Garlic Tomato Basil Grilled Shrimp Pasta

    23 votes
    Garlic Tomato Basil Grilled Shrimp Pasta
    Prep: 30 min Cook: 15 min Servings: 4
    by Brett Templeman
    2 recipes
    Light, flavorful summer recipe.


    • 2 pounds shelled uncooked shrimp.
    • 10 roma tomatoes.
    • 3 TBLS of fresh basil.
    • 6 cloves of garlic.
    • 1 1/4 cup of olive oil.
    • 2 TBLS of lemon juice.
    • 2 TBLS of fresh parsley.
    • 2 TBLS of white wine.
    • 1 TBLS of fresh oregeno.
    • 1 teaspoon of salt.
    • 1 teaspoon of pepper.
    • Angel hair pasta.


    1. For shrimp and marinade: Finely chop 3 cloves of garlic, 2 TBLS of fresh pareley and 1 TBLS of fresh oregeno and place in a bowl.
    2. Add in 3/4 cup of olive oil, lemon juice, salt, pepper, white wine.
    3. Mix.
    4. Add in shrimp.
    5. Let marinade for three hours.
    6. Grill on low medium heat.
    7. Sauce: chop roma tomatoes, 3 cloves garlic and basil.
    8. Place chopped tomatoes, garlic and basil in a sauce pan.
    9. Add 1/2 cup of oilive oil.
    10. Add salt pepper.
    11. Cook for 5 minutes while stirring.
    12. Combine: place sauce on cooked angel hair and then add grilled shrimp.
    13. Enjoy.

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    • John Spottiswood
      John Spottiswood
      Simple, tasty recipe. We cooked with Barilla Plus angel hair pasta, which is healthy and tasty! The grilled shrimp are yummy by themselves. Cook some extra for an appetizer or for the next night's meal. They carry over well and would be good served cold on a salad. I added extra salt and pepper to give it a little more flavor.
      • Nancy Miyasaki
        Nancy Miyasaki
        Light and yummy. Our kids ate it two nights in a row!
        • Michele Grason
          Michele Grason
          We loved this dish - it was packed with alot of flavor. It doesn't seem too hard to prepare and so much better than a can of tomato sauce!
          • Kimi
            This was very good.
            • Leslye COrtez
              Leslye COrtez
              I can't wait to cook this. It sounds delicious.
              • John Avery
                John Avery
                Sounds fantastic, my mouth is already watering at how tasty this will be tonight!!
                • sarahsimon
                  Made this for dinner tonight. My husband who is usually not a spaghetti lover even had 2 helpings! Thanks for sharing this wonderful recipie.
                  • Kristi Rimkus
                    Kristi Rimkus
                    I love the colors in this dish. What a great way to use shrimp, and how can you miss with basil?
                    • Nanette
                      Excellent! Will cook again and again. Thanks for a great recipe.
                      • ChefDiannaPrince


                        • ShaleeDP
                          Another pasta recipe for me to try... i like! Im putting this on my to do list too.................. Got to try!
                          • Chi Whitley
                            Chi Whitley
                            Sounds great Nan-- chicken broth instead of wine - i'll have to try it that way. Although i'd imagine the wine would give it a more elegant tast. But not everyone has wine sitting around :)

                            • Nanette
                              This is wonderful! Made it just for Didn't marinate the (8) shrimp, used 6 grape tomatoes split in half and chicken broth instead of wine. The fresh basil and garlic simmered with the broth and tomatoes made a perfect "sauce" to pour over the pasta. Will make this again. Thank you for sharing. N
                              • MaryMoh
                                Looks delicious. I would love that for lunch.
                                • Kimi
                                  This looks really good. I'm going to give it a try tonight.
                                  • John Spottiswood
                                    John Spottiswood
                                    Looks awesome. This is going on the menu in our house sometime in the next two weeks for sure! Keep tuned for a review.

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