- 1 1/2 pounds [680 g] Roma tomatoes, cored* and cut into 1-inch [2.5-cm] pieces
- 20 medium fresh basil leaves, stems removed and cut into 1-inch [2.5-cm] pieces
- 2 tablespoons [30 mL] extra-virgin olive oil
- 1 tablespoon [15 mL] minced garlic
- 1 teaspoon [5 mL] Italian seasoning
- Salt, to taste
- 2 tablespoons [30 g] butter
- 1/2 cup [125 mL] white wine
- 1 1/2 cups [375 mL] heavy cream
- 1 cup [225 g] Parmesan cheese, grated
- 1 pound [454 g] capellini [angel hair] pasta, cooked according to package directions
- 2 cups [450 g] Mozzarella cheese, shredded
- 1 pound [454 g] 26/30 or 21/25 shrimp, peeled and deveined
|
- Combine tomato and basil pieces, extra-virgin olive oil, minced garlic, Italian seasoning and salt into a large bowl and blend throughly.
- Cover, set aside and leave tomatoes to marinate for at least 1 hour.
- Then, 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 grated 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 a heat-proof serving platter and top with shredded Mozzarella cheese.
- Grill or saute shrimp until internal temperature reaches 150°F [65.5°C] and set aside.
- Place serving platter in boiler for 2 to 3 minutes, or until cheese has melted.
- Top pasta with cooked shrimp, and serve.
|
