OLIVE GARDEN GRILLED SHRIMP CAPRESE

FOR THE MARINATED TOMATOES:
1 1/2 lbs Roma tomatoes, cored* and cut into 1-inch pieces
20 medium fresh basil leaves, stems removed and cut into 1-inch pieces
2 Tbsp extra-virgin olive oil
1 Tbsp garlic, minced
1 tsp Italian seasoning
Salt to taste
FOR THE SAUCE:
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

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

TO PREPARE THE SAUCE:
Heat a large, nonstick skillet over medium heat. Add butter and let melt. Stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese and bring to a 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; ser aside with cooking shrimp.

Grill or saute shrimp until internal temperature reaches 150 degrees F and set aside.

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

Top pasta with cooked shrimp and serve.

*Chef ’s Note: To preserve juices and seeds, use a pairing knife to remove just the top of the core on each tomato.

Serving: 4
Source: Olive Garden