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Garlic Butter Capellini Pomodoro with Shrimp Recipe

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This recipe for Garlic Butter Capellini Pomodoro with Shrimp is from Eating with the Scotts, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
shrimp:
1 lb. large shrimp
salt, pepper, and olive oil for the pan

Pomodoro sauce:
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

pasta:
8 ounces DeLallo capellini
Parmesan cheese for topping
Directions:
Directions:
SHRIMP: 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.

GARLIC BUTTER POMODORO SAUCE: In the same pan, heat just a tiny bit more oil over medium low heat and toss the garlic in. Saute for a minute or two until it smells amazing. Add the tomatoes and broth and simmer for 10-ish minutes. The tomatoes will start to become saucy, and gradually that sauce will start to thicken. This is good.

CAPELLINI: Cook according to package directions.

ALL TOGETHER NOW: 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 Parmesan, salt, and pepper.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Prep Time: 10 min./Cook Time: 40 min.
Personal Notes:
Personal Notes:
Sometimes I 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.

 

 

 

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