adapted from whatscookingamerica
1 lb roma tomatoes, cored and cut into 1" pieces
15 basil leaves, torn into 1" pieces
1 tbsp olive oil
1 clove garlic, minced
1 tsp italian seasoning
1 large pinch salt
2/3 lb shrimp, peeled and deveined
1/2 box thin spaghetti
2 tbsp butter
1/2 C white wine
1 C heavy cream
1/2 C milk (I used 1%)
1 C freshly grated parmesan
1 C freshly grated mozzarella
Combine tomatoes, basil, garlic, olive oil, italian seasoning, and salt and mix well. Cover and allow to marinate for 1 hour.
Cook pasta according to the directions. Drain and put back in pot and cover while you make the sauce.
Preheat oven to 450. Melt butter over medium heat in a large nonstick skillet. Add wine and simmer for 1 minute. Add cream, milk, and cheese. Bring to a simmer, and cook, stirring reguarly, until it reduces to the thickness you want. (I should now note that while I made half the pasta from the original recipe, I made the regular amount of sauce and reduced it down about 1/3-1/2 so it was a thick cheesy sauce.) Remove from heat. Add spaghetti and tomato mix. Combine well so pasta is evenly coated. Transfer to an oven safe dish (I used a pie plate).
Line a baking sheet with aluminum foil and drizzle with a little olive oil. Spread the shrimp in an even layer. Roast about 3-5 minutes or until shrimp are pink and just slightly curled.
Turn oven to broil. Sprinkle mozzarella over the pasta. Broil until cheese is melted. Take out of oven and top with shrimp.