Shrimp Caprese

For the tomatoes:
In a large bowl… With a paring knife core the tops of the tomatoes and cut into 1″ chunks. Chop basil into 1 ” pieces. Add olive oil, garlic, Italian seasoning, salt and thyme. Mix well, set aside.

For the sauce:
In a large nonstick skillet over medium heat, add butter until melted. Stir in wine, bring to a boil, add cream and parm cheese. Reduce heat to medium low and heat until desired consistency, stirring occasionally.

When the sauce reaches desired consistency, add cooked drained pasta and marinated tomatoes and stir until well coated. Transfer pasta and sauce to a heatproof serving platter. Top with mozzerella cheese.

Saute shrimp in nonstick skillet for 8-10 minutes or until internal temperature is 150 degrees – then remove from heat and set aside.

Place serving platter under preheated broiler until cheese is melted. Remove from oven, top with shrimp and enjoy.

A side salad and Italian bread make a nice addition.