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Olive Garden Shrimp Caprese
You can recreate the Olive Garden Shrimp Caprese at home with this copycat recipe.
Course
Main Course
Cuisine
Italian
Keyword
Olive Garden Recipes, Shirmp, Shrimp Caprese
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
8
Calories
1294
kcal
Author
Stephanie Manley
Ingredients
▢
3
pounds
roma tomatoes, cored and cut into 1 inch pieces
▢
30
medium
fresh basil leaves, stems removed, and cut into 1 inch pieces
▢
1/4
cup
extra-virgin olive oil
▢
3
tablespoons
minced garlic
▢
2
teaspoons
Italian seasoning
▢
1/2
teaspoon
salt
▢
4
tablespoons
butter
▢
1
cup
dry white wine
▢
3
cups
heavy cream
▢
2
cups
Parmesan cheese, grated
▢
2
pounds
capellini (angel hair) pasta
▢
3
cups
shredded mozzarella cheese
▢
3
pounds
extra large shrimp (26-30), peeled and de-veined
Instructions
Combine chopped tomatoes, basil, olive oil, garlic, Italian seasoning, and salt in a large bowl and stir to thoroughly combine.
Cover the tomato mixture and let it marinate for at least 1 hour.
Prepare pasta according to the package instructions.
Heat a large, nonstick skillet over medium heat.
Add butter and let it melt.
Stir in white wine and bring it to a boil.
Add heavy cream and Parmesan cheese and bring it to a simmer. Reduce sauce by a third, stirring occasionally. It will thicken as it reduces.
Add cooked, drained pasta and marinated tomatoes to skillet.
Stir to thoroughly coat the pasta with sauce.
Transfer pasta and sauce to serving platter.
Top with mozzarella cheese.
Grill or sauté shrimp until just done (internal temperature reaches 150 degrees).
Broil the pasta for 2 to 3 minutes or until cheese has melted.
Place the cooked shrimp on top of the pasta.
Serve immediately.
Nutrition
Calories:
1294
kcal
|
Carbohydrates:
97
g
|
Protein:
71
g
|
Fat:
65
g
|
Saturated Fat:
35
g
|
Cholesterol:
616
mg
|
Sodium:
2232
mg
|
Potassium:
964
mg
|
Fiber:
6
g
|
Sugar:
8
g
|
Vitamin A:
3590
IU
|
Vitamin C:
32.4
mg
|
Calcium:
878
mg
|
Iron:
6.4
mg
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@CopyKatRecipes
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