Monday, January 5, 2009

Olive Garden- Shrimp Caprese

We have all heard the rumor that Lancaster will get an Olive Garden for at least ten years. This year, stop waiting for a brick and mortar restaurant and cook up some Olive Garden magic in your own kitchen. The Olive Garden website has recipes and how to videos. Pick your favorites, serve with breadsticks, garden salad and a glass of chilled Chardonnay. Enjoy the taste of the Olive Garden, without the 45 minute drive to Rock Hill.

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
11/2 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

*Chef’s Note: To preserve juices and seeds, use a pairing 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 Sauté 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.

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