Shrimp Caprese – Easy Olive Garden Copycat

This Olive Garden Shrimp Caprese is a creamy, garlicky pasta dish layered with marinated tomatoes, broiled mozzarella, and juicy shrimp on top. It tastes fancy but doesn’t take much — just a skillet, some wine, and one solid broil. Fast, indulgent, and yeah… definitely weeknight-friendly.

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Quick Summary

• Prep time: 15 mins
• Cook time: 20 mins
• Flavor: creamy, garlicky, a little tangy from the tomatoes
• Great for: dinner guests, cozy nights, proving you still got it in the kitchen

Why I Like This Recipe

I was tired and not even trying to make something this good. Just wanted shrimp and cheese and ended up broiling the whole thing like a main character. It’s super filling, melts like a dream, and feels like a restaurant dinner — without the shoes.

Ingredients

• 3 lbs Roma tomatoes
• 30 basil leaves, sliced
• ¼ cup olive oil
• 3 tbsp garlic, minced
• 2 tsp Italian seasoning
• ½ tsp salt
• 4 tbsp butter
• 1 cup white wine
• 3 cups heavy cream
• 2 cups grated Parmesan
• 2 lbs angel hair pasta
• 3 cups shredded mozzarella
• 3 lbs shrimp (peeled + deveined)

How To Make Shrimp Caprese

1. Marinate the tomatoes: In a bowl, mix tomatoes, basil, olive oil, garlic, seasoning, and salt. Let it sit — 1 hour if you can. The flavor needs time.
2. Make the sauce: Butter in a big skillet, then wine. Let it simmer. Add cream, then Parmesan. Stir until smooth and thick.
3. Cook pasta: Boil angel hair till al dente. Drain fast, toss straight into the sauce. Mix it all together.
4. Add tomatoes: Dump in the marinated tomato-basil mix. Stir. It’ll smell amazing.
5. Broil with cheese: Transfer pasta into a dish. Cover with shredded mozzarella. Broil for 2–3 mins — bubbly, golden top is the goal.
6. Cook shrimp: Grill or pan-sear shrimp just until pink. Don’t overthink it.
7. Serve: Plate the pasta, add shrimp on top. Done.

Tips for Success

• Let tomato mix marinate — it’s key to the flavor
• Use freshly grated cheese — melts smoother
• Don’t walk away during broil — it’s fast
• Cook shrimp last, or they’ll go rubbery

Storage and Reheating

• Fridge: In a container. Lasts 3 days. Tastes even better the next.
• Freezer: Freeze pasta and shrimp separately for best results.
• Reheat: Low heat on the stove with a splash of cream. Avoid the microwave if you care about texture.

Frequently Asked Questions

• Can I swap shrimp for something else?
  Yeah, grilled chicken works great. Or skip the protein — still slaps.
• Is angel hair pasta necessary?
  Not at all. Fettuccine or spaghetti work too. Just don’t overcook it.
• What wine should I use?
  Dry white. Pinot Grigio is safe. Use what you’d actually drink.
• Can I skip the broil step?
  Sure — just stir the cheese in. But the bubbly top? Worth it.
• Does this keep well for leftovers?
  Yep. Might even taste better day two, honestly.

Common Mistakes and How to Dodge Them

• Not marinating the tomatoes: If you skip this, the dish just won’t pop. Let the basil and garlic chill together first.
• Using cold cheese from a bag: Pre-shredded stuff doesn’t melt well. Grate it yourself if you can.
• Broiling too long: The cheese burns real quick. Stay close. Like, don’t even open Instagram.
• Cooking shrimp first: They’ll go rubbery if they sit. Cook ’em last, always.
• Overcooking pasta: Angel hair goes soft fast. Start testing it at 4 minutes.

Nutrition Facts (Per Serving)

• Calories: 1294 kcal
• Total Fat: 78g
• Saturated Fat: 46g
• Cholesterol: 385mg
• Sodium: 830mg
• Potassium: 620mg
• Total Carbohydrate: 72g
• Dietary Fiber: 5g
• Sugars: 6g
• Protein: 58g

You Might Also Like:

• Classic Shrimp Scampi Fritta – Easy Olive Garden Copycat
• Shrimp Christopher – Easy Olive Garden Copycat
• Parmesan Shrimp – Easy Olive Garden Copycat
• Chicken and Shrimp Carbonara – Easy Olive Garden Copycat