Shrimp with Tomato and Chiles

 

Ingredients

• 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

Preparation

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: 10 minutes
• Cook Time: 12 minutes
• 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
Carbohydrates 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.

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