Caprese Pasta with Shrimp

Ok, if you have been following my blog, you have probably come to accept the fact that I am obsessed with cheese and tomatoes. I could seriously eat it in some form or another every day. I wish I was joking, but sadly, I am not.
I always wished my obsession was something more reasonable…like…say apples and spinach. So then I could say, “I am obsessed with apples and spinach! I could eat them every day! Nothing else! Just apples and spinach!”
Just for the record, I do love both apples and spinach, but not as much as I love cheese and tomatoes.
This pasta has become one of my summer favorites! I just love the carmelization of the garlic and tomatoes and the fresh mozzarella and basil make this something you will remember and want to make over and over!
I use shrimp, but feel free to use diced chicken too, or even leave it as a vegetarian meal and leave out the chicken or shrimp all together. This will surely become one of your summer favorites too!

Caprese Pasta with Shrimp

2 tblsp olive oil
3 cloves of garlic
1 pint cherry tomatoes
2 cups cooked shrimp, tails off
1 tsp salt
2 cups cooked pasta, any variety
3/4 cup diced fresh mozzarella cheese
2 tbslp fresh basil, torn into bite size pieces
Shaved parmesan for topping, optional

Heat olive oil in saute pan. Add garlic and tomatoes. Cook over medium heat 10 minutes, or until tomatoes begin to burst and carmelize and starts to turn into a sauce. Stir in cooked shrimp. Cook about five minutes until shrimp is heated through.Sprinkle with salt. Pour sauce over cooked pasta. Toss with fresh mozzarella and basil. Serve warm.