Garlic Butter Capellini Pomodoro with Shrimp

As seen on

pinch of yum

Total Time

40 minutes

Prep Time

10 mins

Cook Time

30 mins

Rating

(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

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Preparation

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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.

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.

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Garlic Butter Capellini Pomodoro with Shrimp

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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