Garlic Butter Capellini Pomodoro with Shrimp

• Seafood

  • 1 lb Shrimp, large

• Produce

  • 1/2 cup Basil, fresh leaves
  • 4 cloves Garlic
  • 4 cups Tomatoes or halved cherry tomatoes, fresh

• Canned Goods

  • 2 cups Chicken or vegetable broth

• Pasta & Grains

  • 8 oz Delallo capellini

• Baking & Spices

  • 2 Salt

• Dairy

  • 4 tbsp Butter
  • 1 Parmesan cheese

Found on pinchofyum.com

Description

Ingredients

• 1 lb. large shrimp
• salt, pepper, and olive oil for the pan
• 4 cloves garlic
• 4 cups diced fresh tomatoes or halved cherry tomatoes
• 2 cups chicken or vegetable broth
• 4 tablespoons butter
• ½ cup fresh basil leaves, cut or torn into small pieces
• salt to taste
• 8 ounces DeLallo capellini
• Parmesan cheese for topping

Directions

• SHRIMP: Heat a swish of oil in a large skillet over medium heat. Add the shrimp and season with salt and pepper. Cook until pink, about 2 minutes per side. Remove shrimp from the pan and set aside.
• GARLIC BUTTER POMODORO SAUCE: In the same pan, heat just a tiny bit more oil over medium low heat and toss the garlic in. Saute for a minute or two until it smells amazing. Add the tomatoes and broth and simmer for 10-ish minutes. The tomatoes will start to become saucy, and gradually that sauce will start to thicken. This is good.
• CAPELLINI: Cook according to package directions. Drain and set aside.
• ALL TOGETHER NOW: Add the butter and basil to the thickened sauce and stir to combine. If it needs thickening, let it hang out on low heat for just a little while longer. Season to taste. When the sauce is ready, add the shrimp back in. Serve the sauce over top of the pasta with a little Parm, salt, and pepper.