Garlic Butter Capellini Pomodoro with Shrimp Recipe
This Garlic Butter Capellini Pomodoro with Shrimp is a light, flavorful Italian-inspired pasta dish combining tender shrimp sautéed in olive oil with a rich, garlicky tomato sauce simmered in broth and finished with fresh basil and butter. Served over delicate capellini and topped with Parmesan cheese, it balances freshness and comfort in an easy-to-make meal perfect for weeknights or special occasions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Shrimp
- 1 lb. large shrimp
- Salt, to taste
- Black pepper, to taste
- Olive oil for the pan, about 1 tablespoon
Pomodoro Sauce
- 4 cloves garlic, minced or finely chopped
- 4 cups diced fresh tomatoes or halved cherry tomatoes
- 2 cups chicken broth or vegetable broth
- 4 tablespoons unsalted butter
- 1/2 cup fresh basil leaves, cut or torn into small pieces
- Salt, to taste
Pasta
- 8 ounces DeLallo capellini pasta
- Parmesan cheese, for topping, about 1/4 cup grated
Instructions
- Cook the Shrimp: Heat about 1 tablespoon of olive oil in a large skillet over medium heat. Season the shrimp with salt and black pepper. Add the shrimp to the pan and cook for about 2 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Prepare the Garlic Butter Pomodoro Sauce: In the same skillet, add a little more olive oil if needed and reduce the heat to medium-low. Add the minced garlic and sauté gently for 1-2 minutes until fragrant, being careful not to burn it. Then add the diced or halved tomatoes along with the chicken or vegetable broth. Simmer the mixture for approximately 10 minutes, allowing the tomatoes to break down and the sauce to thicken slightly.
- Cook the Capellini: While the sauce simmers, bring a large pot of salted water to a boil and cook the capellini according to the package instructions until al dente, typically 3-4 minutes. Drain the pasta and set aside.
- Combine Sauce and Shrimp: Once the sauce has thickened to your liking, stir in the butter and fresh basil leaves. Continue to cook on low heat until the butter melts completely and the basil is fragrant. Season the sauce with salt to taste. Return the cooked shrimp to the pan, stirring them gently to coat with the sauce and warm through.
- Serve: Plate the cooked capellini and spoon the garlic butter pomodoro sauce with shrimp over the top. Garnish with freshly grated Parmesan cheese and, if desired, a sprinkle of salt and black pepper. Serve immediately while hot.
Notes
- Use fresh, ripe tomatoes for the best flavor in the pomodoro sauce, or cherry tomatoes for a sweeter taste and quicker cooking time.
- If you prefer a vegetarian version, substitute shrimp with sautéed mushrooms or roasted vegetables and use vegetable broth.
- Be careful not to overcook the shrimp, as they can become rubbery and tough.
- Capellini cooks very quickly; keep an eye on the pasta to avoid overcooking it.
- Fresh basil added at the end of cooking preserves its bright, aromatic flavor.
- The dish can be served with extra Parmesan cheese or a drizzle of good quality olive oil for finishing.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop.
Keywords: Garlic Butter Shrimp, Capellini, Pomodoro Sauce, Italian Pasta, Quick Dinner, Seafood Pasta
