Friday evening I posted a picture of our dinner on Facebook. This post was followed by several requests for the recipe; here you go!
Prep time: 10 minutes
Cook time: 15 minutes
1 pound Italian Capellini
1 tablespoon kosher salt
1 cup good quality Extra Virgin Olive Oil
1 small shallot, finely chopped
4-6 cloves garlic, minced
Red pepper flakes, to taste
1 14.5-ounce can petite diced tomatoes, rinsed & drained
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
½ teaspoon fresh thyme, chopped
1 pound raw shrimp, peeled and deveined, preferably 25-30 count
Freshly shaved or grated Parmesan or Asiago Cheese
Bring a large stock pot of water to a rapid boil over high heat; add salt and capellini. Cook according to pasta directions, do not overcook pasta.
While pasta is cooking, add extra virgin olive oil to a large sauté pan over medium heat. When oil is hot, about 1-2 minutes, add chopped shallot, garlic and red pepper flakes (if desired). Sauté 2-3 minutes (do not let garlic turn brown), or until shallots are soft. Add drained tomatoes, fresh herbs and shrimp. Cook an additional 4-5 minutes, or until shrimp turns pink, remove from heat.
In a large pasta bowl, toss drained capellini with sauce, top with shaved cheese.