3 pounds roma tomatoes, cored and cut into 1 inch pieces
30 medium fresh basil leaves, stems removed, and cut into 1 inch pieces
1/4 cup extra-virgin olive oil
3 tablespoons minced garlic
2 teaspoons Italian seasoning
salt to taste
4 tablespoons butter
1 cup white wine
3 cups heavy cream
2 cups Parmesan cheese, grated
2 pounds capellini (angel-hair) pasta, cooked according to package directions
3 cups shredded mozzarella cheese
3 pounds (25-30) shrimp, peeled and deveined
Preheat broiler. Combine tomatoes, basil, olive oil, garlic, Italian seasoning and salt in a large bowl and blend thoroughly. Cover, set aside and marinate for at least 1 hour.
Heat a large, nonstick skillet over medium heat. Add butter and let melt. Stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese and bring to a simmer. Let sauce reduce to desired consistency.
Add cooked, drained pasta and marinated tomatoes to skillet. Stir to thoroughly coat pasta with sauce. Transfer pasta and sauce to serving platter and top with mozzarella cheese.
Grill or saute shrimp until internal temperature reaches 150 degrees F and set aside. Place a serving platter in the broiler for 2-3 minutes, or until cheese has melted.
Top pasta with cooked shrimp and serve.