Shrimp Pasta Caprese Food

CAPRESE SHRIMP SALAD

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
• Place cherry tomatoes on the prepared baking sheet, cut side up; sprinkle with sugar and oregano.
• Bake in the preheated oven until completely wilted, about 1 hour.
• Meanwhile combine celery, carrot, onion, peppercorns, and salt in a saucepan. Add enough water to fill the saucepan halfway. Cover and bring to a boil for 10 minutes. Add shrimp and poach for 5 minutes. Drain, peel, and chop shrimp.
• Cut buffalo mozzarella into cubes; place in a colander or sieve to drain off excess water.
• Place bread in the bowl of a food processor and pulse to make breadcrumbs. Heat 1 teaspoon olive oil in a pan over medium heat. Add breadcrumbs and cook until crispy and golden in color, about 3 minutes.
• Mix the buffalo mozzarella cubes with cooked shrimp in a large bowl. Add chopped black olives and season to taste with olive oil, salt, and pepper. Arrange on a serving plate and top with caramelized tomatoes and toasted breadcrumbs. Drizzle with some more olive oil and garnish with basil leaves.

SHRIMP & PASTA CAPRESE

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add onions, cook 2 min. Stir in tomatoes; cook 2 min. Add shrimp; cook 2 min. or until heated through, stirring frequently.
• Drain pasta; place in large bowl. Add shrimp mixture; mix lightly. Top with cheese.

PASTA CAPRESE

Steps:

• Whisk the olive oil, lemon juice, shallot and garlic in a large bowl. Season with salt and pepper. Add sugar, if desired (depending on the sweetness of your tomatoes). Add the tomatoes and gently toss. Marinate at room temperature, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain in a colander and run under cold water to stop the cooking.
• Add the pasta and mozzarella to the tomato mixture and toss. Stir in the basil and lemon zest, and season with salt and pepper. Refrigerate, tossing occasionally, until serving.

CAPELLINI CAPRESE

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally.
• Drain pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.

OLIVE GARDEN SHRIMP CAPRESE

Steps:

• 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.