Olive Garden Grilled Shrimp Caprese

By carvalhohm

Ingredients

• Marinated Tomatoes:
• 1 1/2 lbs Roma tomatoes, cored* and cut into 1" pieces
• 20 medium fresh basil leaves, stems removed and cut into 1" pieces
• 2 Tbsp extra virgin olive oil
• 1 Tbsp garlic, minced
• 1 tsp Italian seasoning
• Salt to taste
• 2 Tbsp butter
• 1/2 cup white wine
• 1 1/2 cups heavy cream
• 1 cup Parmesan cheese, grated
• 1 lb capellini (angel hair) pasta, cooked according to package
• directions
• 2 cups mozzarella cheese, shredded
• 1 lb 26/30 or 21/25 shrimp, peeled and deveined

Details

Servings 4
Adapted from webmailb.netzero.net

Preparation

Step 1

Olive Garden Grilled Shrimp Caprese
Note: To preserve juices and seeds, use pairing knife to remove
just top of core on each tomato.

Preheat broiler.

Combine tomatoes, basil, olive oil, garlic, Italian seasoning and
salt in large bowl and blend thoroughly. Cover, set aside and
marinate for at least 1 hour.

Heat large, nonstick skillet over medium heat. Add butter and let
melt. Stir in white wine and bring to boil. Add heavy cream and
Parmesan cheese and bring to simmer. Let sauce reduce to desired
consistency.

Add cooked, drained pasta and marinated tomatoes to skillet. Stir
to thoroughly coat pasta with sauce.

Transfer pasta and sauce to serving platter and top with mozzarella
cheese.

Grill or Saute shrimp until internal temperature reaches 150° and
set aside.

Place serving platter in broiler for 2-3 minutes, or until cheese
has melted.

Top pasta with cooked shrimp and serve.