Olive Garden Shrimp Caprese
Bring the flavors of Italy to your table with this Olive Garden-inspired Shrimp Caprese recipe—a tantalizing fusion of fresh, vibrant ingredients tossed into a silky garlic-wine sauce. Succulent shrimp, juicy cherry tomatoes, creamy cubes of fresh mozzarella, and fragrant basil come together over tender pasta for a dish that’s both elegant and comforting. With just a hint of heat from optional red pepper flakes and a velvety finish of butter, this recipe is perfect for weeknight dinners or special occasions. Ready in under 40 minutes, it’s a one-pan wonder brimming with Mediterranean charm. Serve it hot with a side of crusty bread and a crisp white wine for an irresistible dining experience!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 cups cherry tomatoes, halved
- 1 cup fresh mozzarella, cut into small cubes
- 0.5 cup fresh basil leaves, chopped
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 0.5 cup dry white wine
- 2 tablespoons unsalted butter
- 12 ounces cooked pasta (spaghetti or penne)
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
Cook the pasta according to package instructions until al dente. Drain, set aside, and reserve about 1/2 cup of the pasta cooking water.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Season the shrimp with a pinch of salt and pepper, then add them to the skillet. Cook for 1–2 minutes per side until pink and cooked through. Remove the shrimp and set aside.
In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds until fragrant.
Add the cherry tomatoes to the skillet and cook for 2–3 minutes, stirring occasionally, until they soften and release some of their juices.
Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
Stir in the butter and let it melt, creating a silky sauce. If the sauce is too thick, add a splash of the reserved pasta water to adjust the consistency.
Return the cooked shrimp to the skillet and toss to coat in the sauce.
Add the cooked pasta to the skillet and toss everything together until well combined.
Remove the skillet from heat and gently mix in the fresh mozzarella and chopped basil.
Season with additional salt, black pepper, and red pepper flakes (if using).
Serve immediately, garnished with extra basil if desired.
Nutrition Facts
Calories |
2499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.3 g | 154% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 3969 mg | 173% | |
| Total Carbohydrate | 147.4 g | 54% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 27.9 g | ||
| Protein | 187.0 g | 374% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1756 mg | 135% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3254 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
