Grilled Shrimp Caprese

INGREDIENTS:

20 leaves fresh basil, chopped
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 teaspoon Italian seasoning
salt to taste
1 pound shrimp, peeled and deveined
1 (16 ounces) package angel hair pasta
2 tablespoons butter
1/2 cup white wine
1 1/2 cups heavy whipping cream
1 cup grated Parmesan cheese
1 1/2 pounds Roma (plum) tomatoes, chopped
2 cups shredded mozzarella cheese

DIRECTIONS:

• Mix basil, olive oil, garlic, Italian seasoning, and salt in a bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
• Preheat grill for medium heat and lightly oil the grate. Remove shrimp from the marinade and shake off excess. Discard the remaining marinade.
• Cook shrimp on preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
• Melt butter in a large, nonstick skillet over medium heat; stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese; simmer until reduced, about 10 minutes. Stir in angel hair pasta, tomatoes, and mozzarella cheese. Top with shrimp to serve.