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Olive Garden Shrimp Caprese

Olive Garden Shrimp Caprese - recipe card
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Succulent pan-seared shrimp are nestled in a rich, garlicky tomato cream sauce and served over tender pasta with fresh mozzarella, basil, and a balsamic reduction. This restaurant-inspired dish delivers the signature flavors of a classic Caprese salad in a warm, satisfying main course.

Ingredients

Scale
  • 8 ounces dry linguine or fettuccine
  • 1 tablespoon olive oil
  • 1 pound large raw shrimp (21–25 count), peeled and deveined, tails removed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons unsalted butter, divided
  • 4 cloves garlic, thinly sliced
  • 1/2 cup dry white wine, such as Pinot Grigio
  • 1 cup canned crushed tomatoes
  • 1/2 cup heavy cream
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey
  • 8 ounces fresh mozzarella, cut into 1/2-inch cubes
  • 1/4 cup fresh basil leaves, thinly sliced chiffonade, plus more for garnish

Instructions

  1. Bring a large pot of generously salted water (about 1 tablespoon kosher salt per 4 quarts water) to a rolling boil over high heat. Add the linguine and cook according to package directions until al dente, typically 8-10 minutes. Before draining, reserve 1 cup of pasta cooking water. Drain the pasta and set aside.
  2. While the pasta cooks, pat the shrimp completely dry with paper towels. Season evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Drying the shrimp ensures a good sear; excess moisture will cause steaming instead of browning.
  3. Heat 1 tablespoon olive oil in a large (12-inch) skillet over medium-high heat until the oil shimmers. Add the shrimp in a single layer (cook in two batches if needed to avoid crowding). Sear for 1-2 minutes per side until opaque and lightly browned in spots. Transfer the shrimp to a plate and set aside.
  4. Reduce the heat to medium and add 2 tablespoons of the butter to the same skillet. Once the butter melts and foams, add the sliced garlic and cook, stirring constantly, for 30 seconds until fragrant. Do not let the garlic brown, as it will become bitter.
  5. Pour in the white wine and scrape the bottom of the skillet with a wooden spoon to dissolve any browned bits (this is called deglazing). Simmer for 2-3 minutes until the wine reduces by half and the alcohol aroma cooks off.
  6. Add the crushed tomatoes and bring the sauce to a gentle simmer over medium heat. Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly and deepens in color. The tomatoes should bubble softly, not spatter aggressively.
  7. Reduce the heat to low and stir in the heavy cream until fully incorporated. The sauce will turn a warm coral color. Simmer very gently for 2 minutes; do not let it boil or the cream may separate and become grainy.
  8. Meanwhile, in a small saucepan over medium-high heat, combine the balsamic vinegar and honey. Bring to a boil, then reduce to a simmer. Cook for 3-4 minutes, swirling occasionally, until the mixture thickens to a syrupy consistency that coats the back of a spoon. Remove from heat; it will thicken further as it cools.
  9. Return the cooked pasta to the pot or a large bowl. Pour the warm tomato cream sauce over the pasta and toss gently to coat. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until it reaches a silky consistency that coats each strand.
  10. Gently fold in the seared shrimp and fresh mozzarella cubes. Heat over low heat for 1 minute just to warm the shrimp through and slightly soften the mozzarella; do not stir vigorously or the cheese may break. The internal temperature of the shrimp should reach 120-130°F (49-54°C) — they will carry over to 135°F (57°C) off heat.
  11. Remove from heat and sprinkle the chiffonade basil over the top. Drizzle the balsamic reduction in a zigzag pattern across the pasta. Garnish with additional basil leaves and serve immediately in warmed bowls.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing: The sauce and shrimp can be frozen for up to 1 month, but the texture of the mozzarella and pasta will degrade upon thawing, so this dish is best enjoyed fresh. Reheating: Place in a skillet over medium-low heat with a splash of water or milk, stirring gently until warmed through (about 4-5 minutes). Avoid microwaving at full power as the shrimp may become rubbery. The balsamic glaze can be made up to 1 week ahead and stored at room temperature.

Nutrition

Keywords: Olive Garden Shrimp Caprese, shrimp Caprese recipe, Italian-American pasta, creamy tomato shrimp, shrimp with mozzarella, balsamic glaze shrimp, weeknight dinner, 30 minute meal, restaurant copycat, garlic shrimp pasta

Find it online: https://copycatkitchenco.com/olive-garden-shrimp-caprese/