Easy Grilled Shrimp Caprese

Here is my favorite grilled shrimp caprese recipe, with tender marinated shrimp, fresh mozzarella pearls, ripe tomatoes, and plenty of basil, all served over creamy parmesan angel hair pasta.

This dish is a regular in our dinner rotation during the summer months. I love how it brings together the classic flavors of caprese salad with grilled shrimp and a rich, garlicky cream sauce. It looks fancy enough for company but comes together quick enough for a weeknight meal.

What Kind of Shrimp Should I Use?

For this grilled shrimp caprese, you’ll want to use large or jumbo shrimp since they hold up better on the grill and won’t overcook as quickly. Fresh shrimp is great if you can find it, but frozen shrimp works just as well – just make sure to thaw it completely in the fridge overnight before cooking. When buying shrimp, look for ones that are already peeled and deveined to save yourself some prep time, though leaving the tails on can make them easier to handle on the grill. If you’re using wooden skewers, don’t forget to soak them in water for at least 30 minutes before grilling so they don’t burn.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Shrimp: If shrimp isn’t your thing or you can’t find it fresh, try using scallops, chunks of firm white fish, or even grilled chicken breast cut into bite-sized pieces.
• Angel hair pasta: Any long pasta works great here – try spaghetti, linguine, or fettuccine. Just adjust cooking time according to the package directions.
• White wine: Don’t have white wine on hand? Substitute with chicken or vegetable broth plus a squeeze of lemon juice to keep that bright flavor.
• Heavy whipping cream: You can use half-and-half for a lighter sauce, though it won’t be quite as rich. If you go this route, add a tablespoon of flour to help prevent curdling.
• Fresh basil: While fresh basil really makes this dish shine, you can use 1 tablespoon of dried basil if needed. Add it earlier in the cooking process to let the flavors develop.
• Roma tomatoes: Cherry or grape tomatoes work well too – just halve them. You could also use a can of diced tomatoes (drained) in a pinch, though fresh is definitely better here.

Watch Out for These Mistakes While Grilling

Overcooked shrimp that turn rubbery and tough are the biggest issue with this recipe, so pull them off the grill as soon as they turn pink and opaque – they’ll continue cooking from residual heat even after you remove them.

Don’t skip reducing the wine completely in step 6, because any remaining alcohol can give your sauce a harsh, bitter taste instead of the mellow flavor you’re after.

A common mistake is adding the mozzarella too early or over high heat, which causes it to separate and become greasy – stir it in off the heat at the very end so it melts smoothly into the pasta.

Finally, make sure to reserve a cup of pasta water before draining, since adding a splash to your sauce helps it cling to the noodles better if it seems too thick.

What to Serve With Grilled Shrimp Caprese?

This dish is already pretty hearty with the pasta, shrimp, and all that cheese, so I like to keep the sides simple and fresh. A crisp Caesar salad or mixed greens with a light lemon vinaigrette cuts through the richness of the cream sauce nicely. Garlic bread is always a winner for soaking up any extra sauce left on your plate, and it pairs perfectly with the Italian flavors going on here. If you want to add some veggies, roasted asparagus or sautéed green beans with a squeeze of lemon work great alongside this pasta.

Storage Instructions

Store: Keep your leftover grilled shrimp caprese in an airtight container in the fridge for up to 3 days. The pasta will soak up some of the sauce as it sits, so you might want to add a splash of cream or milk when reheating to loosen it back up.

Freeze: I don’t recommend freezing this dish since the cream sauce can separate and the shrimp can get rubbery when thawed. It’s best enjoyed fresh or within a few days from the fridge.

Reheat: Warm it up gently in a skillet over medium-low heat with a little extra cream or butter to bring the sauce back to life. You can also microwave individual portions on medium power, stirring every 30 seconds until heated through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3700
• Protein: 170-200 g
• Fat: 165-190 g
• Carbohydrates: 300-340 g

Ingredients

For the shrimp and marinade:

• 20 basil leaves (finely chiffonaded)
• 3 tbsp olive oil (I prefer Lucini for the marinade)
• 1.5 tbsp garlic (minced)
• 1.5 tsp italian seasoning
• 0.5 tsp kosher salt
• 1 lb large shrimp (peeled and deveined)
• 1 tsp lemon zest

For the pasta and sauce:

• 16 oz angel hair (I use Barilla for the best texture)
• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 0.75 cup dry white wine
• 1.5 cups heavy cream
• 1.25 cups freshly grated parmesan
• 1.5 lb tomatoes (diced into 1/2-inch cubes)
• 2 cups fresh mozzarella pearls
• 1 tbsp balsamic glaze (for drizzling)

Step 1: Marinate the Shrimp

• 1.5 tbsp garlic
• 1.5 tsp italian seasoning
• 0.5 tsp kosher salt
• 1 tsp lemon zest
• 3 tbsp olive oil
• 1 lb large shrimp

Combine the minced garlic, Italian seasoning, kosher salt, and lemon zest in a bowl.

Add the olive oil and stir to combine.

Add the peeled and deveined shrimp and toss gently to coat evenly with the marinade.

Cover and refrigerate for at least 1 hour—I prefer Lucini olive oil here because its delicate flavor complements the shrimp without overpowering it.

This resting time allows the flavors to penetrate the shrimp and ensures they’ll be tender and flavorful when grilled.

Step 2: Prepare the Pasta and Fresh Ingredients

• 20 basil leaves
• 1.5 lb tomatoes
• 2 cups fresh mozzarella pearls
• 1.25 cups freshly grated parmesan

While the shrimp marinates, bring a large pot of salted water to a boil.

Finely chiffonade the basil leaves and set aside.

Dice the tomatoes into 1/2-inch cubes and place in a bowl.

Have the fresh mozzarella pearls and grated Parmesan ready at your cooking station.

This mise en place ensures you won’t scramble for ingredients during the quick cooking phase.

Step 3: Build the Cream Sauce Base

• 3 tbsp butter
• 0.75 cup dry white wine
• 1.5 cups heavy cream

In a large skillet, melt the butter over medium heat.

Once foaming, pour in the dry white wine and let it simmer for 2-3 minutes to slightly reduce and cook off the harsh alcohol notes.

Pour in the heavy cream and stir constantly, bringing the mixture to a gentle simmer.

I like using Kerrygold butter because its rich, cultured flavor creates a more luxurious sauce foundation.

Step 4: Finish the Sauce and Cook the Pasta

• cream sauce base from Step 3
• 1.25 cups freshly grated parmesan
• 16 oz angel hair

Reduce the heat to low and gradually whisk in the freshly grated Parmesan, stirring until fully melted and smooth.

Simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.

While the sauce simmers, add the angel hair pasta to the boiling water and cook for 4-5 minutes until al dente, then drain well and set aside.

Step 5: Grill the Shrimp

• marinated shrimp from Step 1

Preheat your grill to medium heat (around 375-400°F).

Remove the marinated shrimp from the refrigerator and grill for 2-3 minutes per side until pink and cooked through—don’t overcrowd the grill and avoid moving them too much so they develop a nice caramelized exterior.

The shrimp should be opaque and firm but still tender.

Step 6: Compose the Final Dish

• cooked pasta from Step 4
• cream sauce with parmesan from Step 4
• diced tomatoes from Step 2
• fresh mozzarella pearls from Step 2
• grilled shrimp from Step 5
• basil chiffonade from Step 2
• 1 tbsp balsamic glaze

Gently fold the cooked pasta into the cream sauce from Step 4, then add the diced tomatoes and fresh mozzarella pearls, folding delicately to maintain the tomato and cheese pieces intact.

Divide the creamy pasta among serving bowls or plates, arranging the grilled shrimp on top.

Scatter the chiffonaded basil over each serving and finish with a drizzle of balsamic glaze for a beautiful presentation and that signature Caprese tang.

Easy Grilled Shrimp Caprese

Delicious Easy Grilled Shrimp Caprese recipe with step-by-step instructions.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings 4 servings

Calories 3550 kcal

Ingredients

  

For the shrimp and marinade

• 20 basil leaves (finely chiffonaded)
• 3 tbsp olive oil (I prefer Lucini for the marinade)
• 1.5 tbsp garlic (minced)
• 1.5 tsp italian seasoning
• 0.5 tsp kosher salt
• 1 lb large shrimp (peeled and deveined)
• 1 tsp lemon zest

For the pasta and sauce

• 16 oz angel hair (I use Barilla for the best texture)
• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 0.75 cup dry white wine
• 1.5 cups heavy cream
• 1.25 cups freshly grated parmesan
• 1.5 lb tomatoes (diced into 1/2-inch cubes)
• 2 cups fresh mozzarella pearls
• 1 tbsp balsamic glaze (for drizzling)

Instructions

 

• Combine the minced garlic, Italian seasoning, kosher salt, and lemon zest in a bowl. Add the olive oil and stir to combine. Add the peeled and deveined shrimp and toss gently to coat evenly with the marinade. Cover and refrigerate for at least 1 hour—I prefer Lucini olive oil here because its delicate flavor complements the shrimp without overpowering it. This resting time allows the flavors to penetrate the shrimp and ensures they'll be tender and flavorful when grilled.
• While the shrimp marinates, bring a large pot of salted water to a boil. Finely chiffonade the basil leaves and set aside. Dice the tomatoes into 1/2-inch cubes and place in a bowl. Have the fresh mozzarella pearls and grated Parmesan ready at your cooking station. This mise en place ensures you won't scramble for ingredients during the quick cooking phase.
• In a large skillet, melt the butter over medium heat. Once foaming, pour in the dry white wine and let it simmer for 2-3 minutes to slightly reduce and cook off the harsh alcohol notes. Pour in the heavy cream and stir constantly, bringing the mixture to a gentle simmer. I like using Kerrygold butter because its rich, cultured flavor creates a more luxurious sauce foundation.
• Reduce the heat to low and gradually whisk in the freshly grated Parmesan, stirring until fully melted and smooth. Simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon. While the sauce simmers, add the angel hair pasta to the boiling water and cook for 4-5 minutes until al dente, then drain well and set aside.
• Preheat your grill to medium heat (around 375-400°F). Remove the marinated shrimp from the refrigerator and grill for 2-3 minutes per side until pink and cooked through—don't overcrowd the grill and avoid moving them too much so they develop a nice caramelized exterior. The shrimp should be opaque and firm but still tender.
• Gently fold the cooked pasta into the cream sauce from Step 4, then add the diced tomatoes and fresh mozzarella pearls, folding delicately to maintain the tomato and cheese pieces intact. Divide the creamy pasta among serving bowls or plates, arranging the grilled shrimp on top. Scatter the chiffonaded basil over each serving and finish with a drizzle of balsamic glaze for a beautiful presentation and that signature Caprese tang.