Capellini Pomodoro with Shrimp: Pure Bliss!
Enjoy succulent shrimp and tender capellini pasta tossed in a vibrant tomato-garlic sauce with a hint of broth and butter.
Ingredients
- 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
Instructions
- SHRIMP: Heat a swish of olive 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.
- GARLIC BUTTER POMODORO SAUCE: In the same pan, heat a tiny bit more oil over medium-low heat and toss the garlic in. Sauté for 1-2 minutes until fragrant. Add the tomatoes and broth and simmer for about 10 minutes until the tomatoes start to break down and the sauce thickens.
- CAPELLINI: Cook the capellini according to package directions. Drain and set aside.
- ALL TOGETHER NOW: Add the butter and basil to the thickened sauce and stir to combine. If the sauce needs more thickening, let it simmer on low heat for a little longer. Season to taste.
- FINISHING TOUCHES: Add the cooked shrimp back into the sauce. Stir gently to combine and heat through.
- SERVE: Serve the sauce generously over the cooked capellini pasta. Top with grated Parmesan cheese, a pinch of salt, and pepper.
Notes
Allergens: Shellfish, Wheat, Milk, Soybeans.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.