This dish easily wins the award for one of the fastest, easiest and most delicious recipes out there. Total time – 45 minutes, which includes 10 minutes to peel and devein shrimp. I bet most people have all the ingredients in their cabinet, except the shrimp. :o)
Prep time: 10-15 minutes
Cook time: 30 minutes
1 lb. raw shrimp (20-25 count), peeled and deveined
¼ cup olive oil
¼ cup butter
½ onion or 1 shallot, finely diced
4-5 cloves garlic, minced
¼ teaspoon red pepper flakes, or to taste
2 14.5 ounce cans of Red Gold, Petite Diced Tomatoes
1 teaspoon fresh thyme
1 teaspoon fresh basil
Black pepper to taste
¼ cup chicken stock
¼ cup heavy cream
1 lb. capellini, cooked al dente, drained – reserve a few tablespoons of the cooked pasta water*
2 tablespoons fresh chopped parsley
Good quality Romano or Parmigiano-reggiano cheese, shaved or grated
In a large skillet over medium heat, melt the butter and oil. Add chopped onion (or shallot), garlic and red pepper flakes. Reduce heat to low and cook until onions are soft and transparent, about 10 minutes.
Add diced tomatoes, fresh thyme, basil, black pepper and chicken stock. Increase heat to medium low and continue cooking 20-30 minutes. Add raw shrimp, cook until shrimp turns pink, about 5 minutes. Add heavy cream and reserved pasta water, simmer 2-3 minutes.
Place cooked pasta in a large serving bowl, pour sauce over pasta and top with fresh chopped parsley and grated cheese.
*Make sure you GENEROUSLY salt the pasta water before cooking your pasta, about 2-3 tablespoons.
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