Olive Garden Shrimp Caprese

This creamy and delicious Shrimp Caprese is just like the one from Olive Garden! It’s made with tender shrimp, angel hair pasta, a rich Parmesan sauce, and fresh basil-tomato topping. Perfect for a special meal at home, and it’s ready in just 20 minutes!

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Ingredients Needed:

• 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 deveined

How To Make Shrimp Caprese?

1. Marinate the tomatoes: In a large bowl, mix chopped tomatoes, basil, olive oil, garlic, Italian seasoning, and salt. Cover and let it sit for 1 hour.
2. Cook the pasta: Boil the pasta according to the package instructions. Drain and set aside.
3. Make the sauce: Heat a large skillet over medium heat. Melt the butter, add white wine, and bring to a boil. Stir in the heavy cream and Parmesan cheese, then let it simmer until it thickens.
4. Mix the pasta and sauce: Add the drained pasta and marinated tomatoes to the skillet. Stir to coat everything in the sauce.
5. Top with cheese and broil: Transfer the pasta to a serving dish, sprinkle with mozzarella cheese, and broil for 2-3 minutes until melted.
6. Cook the shrimp: Grill or sauté the shrimp until cooked through (internal temp 150°F).
7. Serve: Place the shrimp on top of the pasta and enjoy!

Recipe Tips:

• Let the tomatoes marinate: Don’t skip the marinating time! Letting the tomatoes sit with basil, garlic, and olive oil for at least an hour helps bring out the best flavor.
• Cook the shrimp last: Shrimp cook very quickly, so prepare everything else first. Overcooked shrimp turn rubbery, so remove them from the heat as soon as they turn pink.
• Use freshly grated Parmesan: Pre-grated cheese doesn’t melt as smoothly. Grate Parmesan from a block for the creamiest sauce.
• Don’t overcook the pasta: Angel hair pasta cooks fast. Drain it while it’s slightly firm (al dente) so it doesn’t turn mushy when mixed with the sauce.
• Broil just until the cheese melts: Keep an eye on the oven while broiling. The mozzarella should melt and bubble but not burn—this only takes 2-3 minutes.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Shrimp Caprese cool down first. Then, put it in a sealed container and store it in the fridge for up to 3 days.
• Freeze: Shrimp and pasta should be frozen separately. Put the shrimp in a freezer bag and the pasta in a sealed container. Freeze for up to 2 months.
• Reheat: Add the pasta and sauce to a pan over low heat. Stir gently while warming, adding a splash of cream or milk if the sauce is too thick. Heat until warmed through.

Nutrition Facts:

• Calories: 1294 kcal
• Total Fat: 65g
• Saturated Fat: 35g
• Cholesterol: 616mg
• Sodium: 2232mg
• Potassium: 964mg
• Total Carbohydrate: 97g
• Dietary Fiber: 6g
• Sugars: 8g
• Protein: 71g