Shrimp Caprese Pasta

A caprese salad is one of my favorite things in warmer weather, something about it just tastes like summer to me.  After seeing a caprese pasta salad at a barbecue last month, I thought it would be yummy to turn into a main dish with some shrimp and buccatini.  I think Jeff would basically be excited for pasta in any form, but he loved this.  Pretty sure he ate a half pound of buccatini in one sitting.  

Shrimp Caprese Pasta 
Makes 6 Servings

You'll Need:
1 lb pasta (I used buccatini, but you could sub in whatever your favorite is)
4 medium tomatoes, chopped with juices
8 oz mozzarella cheese, cut into cubes
Handful of fresh basil, roughly chopped
1/2 cup olive oil
1/2 lb uncooked large frozen shrimp, thawed with shells removed
Salt and pepper
Parmesan cheese

Bring a large pot of heavily salted water to a boil.  Cook pasta as directed.  When the pasta has 2 minutes left of cooking, add shrimp to the water.  Drain.

While the pasta is cooking, mix together tomatoes, mozzarella, basil, olive oil, salt and pepper together in a large bowl.  Add the cooked pasta and shrimp to the bowl.  Stir to combine.



Serve with warm crusty bread and top with shredded parmesan if you're so inclined, and pray there are some leftovers (but sorry, there won't be).

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