In an effort to get away from the sweets recipies I'll share this tasty delight that we first had at Olive Garden and now have been making it at home. It's so melt in your mouth good.
Olive Garden Grilled Shrimp Caprese
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 oi
l1 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
2 cups mozzarella cheese, shredded
1 pound 26/30 or 21/25 shrimp, peeled and deveined
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. Your basically making a Bruchetta.
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 the sauce reduce to desired consistency. Turn off heat and add the marinated tomatoes and stir.
Plate up your pasta and pour sauce on top. Top with mozzarella cheese. Grill or saute shrimp until pink. Place serving platter in broiler for 2 to 3 minutes, or until cheese has melted.Top pasta with cooked shrimp and serve.
It sounds like a little work and I have no pictures, but trust me, a little prep is well worth this good dish. I've done it with garlic bread on the side or with a light salad.
No comments:
Post a Comment