Capellini and Shrimp Alla Rosa
Elevate your weeknight pasta game with Capellini and Shrimp Alla Rosa, a luxurious yet approachable dish bursting with flavor. This recipe combines delicate angel hair pasta with tender, sautéed shrimp, all enveloped in a creamy rosa sauce made from crushed tomatoes, heavy cream, and a touch of parmesan. A hint of red chili flakes adds subtle heat, while fresh basil brings a pop of herbaceous freshness. Ready in just 40 minutes, this one-pan masterpiece is perfect for impressing guests or indulging in a cozy dinner at home. Serve it with crusty bread and a crisp green salad for a truly satisfying meal! Keywords: shrimp pasta recipe, creamy rosa sauce, capellini with shrimp, elegant dinner recipes, quick pasta recipes.
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Recipe Information
Ingredients
- 12 oz capellini (angel hair pasta)
- 1 lb shrimp (peeled and deveined)
- 2 tbsp olive oil
- 2 tbsp butter
- 1 small yellow onion (finely diced)
- 4 cloves garlic (minced)
- 14 oz crushed tomatoes
- 1 cup heavy cream
- 1 cup parmesan cheese (grated)
- 0.25 tsp red chili flakes
- 0.25 cup fresh basil (chopped)
- 1 tsp salt
- 0.5 tsp black pepper
- 1 gallon water (for boiling pasta)
Instructions
Bring a large pot of salted water (1 gallon) to a boil. Once boiling, add the capellini and cook for 3-4 minutes, or until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the shrimp and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 2-3 minutes on each side, until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, melt 2 tablespoons of butter. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the crushed tomatoes and red chili flakes to the skillet. Stir well and simmer for 8-10 minutes, allowing the sauce to thicken slightly.
Lower the heat to medium-low and slowly stir in the heavy cream. Simmer for another 2-3 minutes until the sauce is creamy and heated through.
Stir in the grated parmesan cheese, ensuring it blends smoothly into the sauce.
Return the cooked shrimp to the skillet, along with the drained capellini. Toss gently to coat the pasta and shrimp in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until the desired consistency is reached.
Season with the remaining salt and black pepper, adjusting to taste.
Garnish with chopped fresh basil and serve immediately. Enjoy your Capellini and Shrimp Alla Rosa!
Nutrition Facts
Calories |
3341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.9 g | 264% | |
| Saturated Fat | 109.6 g | 548% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1382 mg | 461% | |
| Sodium | 7106 mg | 309% | |
| Total Carbohydrate | 144.0 g | 52% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 17.8 g | ||
| Protein | 222.8 g | 446% | |
| Vitamin D | 20.4 mcg | 102% | |
| Calcium | 2987 mg | 230% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2674 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
