Grilled Shrimp Caprese

Grilled Shrimp Caprese




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



Note: To preserve juices and seeds, use a pairing knife to remove

just the top of the core on each tomato.



Preheat broiler.



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°F and

set aside.



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

has melted.



Top pasta with cooked shrimp and serve