Capellini Wth Shrimp and Creamy Tomato Sauce
Transform your weeknight dinner routine with this Capellini with Shrimp and Creamy Tomato Sauce, a dish that combines elegance and simplicity in every bite. Delicate capellini pasta is perfectly coated in a rich, velvety tomato-cream sauce infused with the aromatic flavors of garlic and a hint of spice from crushed red pepper flakes. Succulent shrimp, lightly seasoned and sautéed to perfection, add a touch of indulgence, while freshly grated Parmesan and chopped basil bring a fresh, vibrant finish. Ready in just 30 minutes, this recipe is ideal for busy nights when you crave restaurant-quality Italian comfort food at home. Perfectly portioned for four, this creamy pasta delight is sure to become a family favorite.
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Recipe Information
Ingredients
- 12 oz Capellini pasta
- 1 lb Shrimp, peeled and deveined
- 2 tbsp Olive oil
- 3 Garlic cloves, minced
- 0.5 tsp Crushed red pepper flakes
- 14 oz Canned crushed tomatoes
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 2 tbsp Fresh basil, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 4 qt Water for boiling pasta
Instructions
Bring a large pot of salted water (4 quarts) to a boil. Cook the capellini pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
Add the minced garlic and crushed red pepper flakes to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the shrimp to the skillet, season with a pinch of salt and black pepper, and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
Reduce the heat to medium and add the canned crushed tomatoes to the skillet. Simmer for 5 minutes, stirring occasionally.
Stir in the heavy cream and let the sauce simmer for an additional 2 minutes until slightly thickened.
Add the Parmesan cheese and stir until melted and incorporated. Taste the sauce and adjust seasoning with salt and pepper as needed.
Return the cooked shrimp to the skillet along with the drained capellini pasta. Toss everything together to coat the pasta and shrimp evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Garnish with chopped fresh basil and serve immediately, with extra Parmesan cheese on the side if desired.
Nutrition Facts
Calories |
1913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1046 mg | 349% | |
| Sodium | 4437 mg | 193% | |
| Total Carbohydrate | 132.8 g | 48% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 19.0 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 777 mg | 60% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2708 mg | 58% | |
*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.
