3pounds roma tomatoes, cored and cut into 1 inch pieces
30medium fresh basil leaves, stems removed, and cut into 1 inch pieces
1/4cup extra-virgin olive oil
3tablespoons minced garlic
2teaspoons Italian seasoning
1cup white wine
3cups heavy cream
2cups Parmesan cheese, grated
2pounds capellini (angel-hair) pasta, cooked according to package directions
3cups shredded mozzarella cheese
3pounds (25-30) shrimp, peeled and de-veined
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. Reduce sauce by 1/3, it will thicken as it reduces.
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 degrees F and set aside. Place a serving platter in the broiler for 2-3 minutes, or until cheese has melted. Top pasta with cooked shrimp and serve.