Shrimp Caprese

If you scroll on TikTok or Instagram reels, there is no way you haven’t seen the Feta Cheese pasta phenomenon. The original recipe has a brick of feta in the center, but I found it to be WAY too salty for my palate. I added the components of caprese flavors as well as some shrimp as a protein, and it was absolutely delicious!

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Keyword: pasta, seafood

Servings: servings

Calories: 620kcal

Ingredients

6.5 oz Alouette reduced-fat garlic and herbs cheese
16 oz cherry tomtoes
3 tablespoon olive oil
Salt and Black Pepper
2 garlic cloves thinly sliced
10 oz rigatoni or penne pasta
½ tablespoon butter
1 lb jumbo shrimp peeled and deveined
½ tsp crushed red pepper flakes optional
30 fresh basil leaves chopped
4 oz fresh mozzarella cubed
¼ cup grated parmesan

Instructions

Preheat the oven to 400°F.
In a 13”x9” pan or baking dish, lay the Alouette cheese in the center of the pan and pour the tomatoes evenly around it. Drizzle olive oil on the tomatoes, toss to coat, and sprinkle with salt and pepper. Bake for 35 minutes.
Meanwhile, bring a pot of salted water to a boil and cook pasta until al dente and drain.
Melt butter in a medium skillet on medium-high heat. Season the shrimp with salt and pepper on both sides. Add the shrimp and crushed red pepper, cook 2 minutes per side, until the shrimp are light pink and have an internal temperature of 120°F, then remove from the pan.
When the cheese and tomatoes are finished, remove from the oven, mash the tomatoes and stir/combine with the cheese until it’s a cohesive sauce. Stir in the basil, mozzarella, and drained pasta.
Plate the pasta, top with shrimp, and garnish with parmesan cheese.