Olive Garden Grilled Shrimp Caprese

This recipe was inspired by a tour through the northern Veneto and southern Campagna regions of Italy.

Servings: 4

Marinated Tomatoes:
1 1/2 pounds Roma tomatoes, cored* and
cut into 1-inch pieces
20 medium fresh basil leaves, stems
removed and cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
1 tablespoon garlic, minced
1 teaspoon Italian seasoning
Salt to taste
2 tablespoons butter
1/2 cup white wine
1 1/2 cups heavy cream
1 cup Parmesan cheese, grated

1 pound capellini (angel hair) pasta, cooked
    according to package directions

2 cups mozzarella cheese, shredded

1 pound 26/30 or 21/25 shrimp, peeled and deveined

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

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.

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.

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

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

Top pasta with cooked shrimp and serve.