Garlic Butter Capellini Pomodoro with Shrimp
Total Time
40 minutes
Prep Time
10 mins
Cook Time
30 mins
Rating
4.6 out of 5 stars
(29)
Ingredients
4 servings
- 1 lb large shrimp
- Salt, pepper, and olive oil for the pan
- 4 cloves garlic
- 4 cups diced fresh tomatoes or halved cherry tomatoes
- 2 cups chicken or vegetable broth
- 4 tablespoons butter
- 1/2 cup fresh basil leaves, cut or torn into small pieces
- Salt to taste
- 8 ounces DeLallo capellini
- Parmesan cheese for topping
How would you rate this recipe?
Preparation
Step 1
Heat a swish of oil in a large skillet over medium heat. Add the shrimp and season with salt and pepper. Cook until pink, about 2 minutes per side. Remove shrimp from the pan and set aside.
Step 2
In the same pan, heat just a tiny bit more oil over medium low heat and toss the garlic in. Sauté for a minute or two until it smells amazing. Add the tomatoes and broth and simmer for 10 minutes. The tomatoes will start to become saucy, and gradually that sauce will start to thicken.
Step 3
Cook the capellini according to package directions. Drain and set aside.
Step 4
Add the butter and basil to the thickened sauce and stir to combine. If it needs thickening, let it hang out on low heat for just a little while longer. Season to taste. When the sauce is ready, add the shrimp back in. Serve the sauce over top of the pasta with a little Parm, salt, and pepper.
Step 5
Save recipe for the next time?
Chef's notes
Pro Shrimp Tip:
sometimes borrow a clove of minced garlic from the sauce ingredients and toss it in the pan with the shrimp for next level garlic flavored shrimp.
For serving, you can mix everything together but it's prettier with the sauce on top.
