Capellini Wth Shrimp And Creamy Tomato Sauce Recipes

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CAPELLINI WTH SHRIMP AND CREAMY TOMATO SAUCE



Capellini Wth Shrimp and Creamy Tomato Sauce image

Make and share this Capellini Wth Shrimp and Creamy Tomato Sauce recipe from Food.com.

Provided by Little Suzy Homemak

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1 lb large shrimp, peeled and deveined
3 large garlic cloves, pressed in garlic press
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sweet vermouth (red)
15 ounces diced tomatoes, drained
3/4 cup heavy cream
1/2 teaspoon lemon juice
1/2 lb capellini or 1/2 lb angel hair pasta

Steps:

  • Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total.
  • Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet.
  • Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.
  • Meanwhile, cook capellini in a pasta pot of boiling salted water until al dente.
  • Reserve 1 cup pasta-cooking water, then drain pasta.
  • Serve pasta immediately, topped iwth shrimp and sauce. Thin with some of the reserved water if necessary.

Nutrition Facts : Calories 607.8, Fat 29.7, SaturatedFat 12.2, Cholesterol 233.9, Sodium 710.2, Carbohydrate 52.6, Fiber 3.4, Sugar 5.1, Protein 32.5

CAPELLINI AND SHRIMP ALLA ROSA



Capellini and Shrimp Alla Rosa image

This is probably my favorite pasta recipe of all time. Originally from Food & Wine's "Pasta" cookbook, I've tweaked it over the years to my taste. Here's their description: "Slender capellini soak up sauce like a blotter. So, toss the pasta first with butter and then ladle the basil-infused sauce over each portion." Their wine recommendation is a Vinho Verde from Portugal. Yum, one of my favorites too! This recipe doubles and triples very well - I've served it many times for dinner parties and everyone loves it.

Provided by Jostlori

Categories     European

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons butter
1 onion, chopped
4 garlic cloves, minced
1/2 teaspoon dried red pepper flakes
1 teaspoon salt
1 (28 ounce) can diced tomatoes, with juice
3 tablespoons heavy cream
3/4 lb medium shrimp, shelled and deveined
2 tablespoons fresh basil, chopped
3/4 lb capellini or 3/4 lb angel hair pasta

Steps:

  • In a large saucepan, melt 3 tablespoons of the butter over moderately low heat. Add the onion, garlic, red pepper flakes and salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
  • Add the tomatoes and bring to a boil. Reduce the heat and simmer, partially covered, until thick, about 45 minutes. Stir occasionally during cooking.
  • During the last 10 minutes of cooking, put a large pot of water on the stove and bring to a boil, getting ready for the pasta.
  • Mash the tomatoes with a potato masher until all large pieces are broken up. (Original recipe says to run through a food mill, but I don't think it's necessary)
  • Add the heavy cream and bring the sauce to a boil over moderate heat.
  • Add the shrimp and basil and cook just until the shrimp are pink, about 4 minutes.
  • Add salt to the pot of boiling water, then add the pasta. Cook until the pasta is just done, about 3 minutes. Drain.
  • Toss the pasta with the remaining 1 tablespoon butter.
  • The original recipe says to serve the pasta topped with the sauce, but we like to just mix it all together in the pot and serve already coated.
  • You can pass freshly grated parmesan at the table, if desired.

Nutrition Facts : Calories 569.9, Fat 18.3, SaturatedFat 10.3, Cholesterol 153.4, Sodium 1186.4, Carbohydrate 76.3, Fiber 5.7, Sugar 8.7, Protein 25.4

CREAMY FIRE-ROASTED TOMATO & PESTO SHRIMP CAPELLINI



Creamy Fire-Roasted Tomato & Pesto Shrimp Capellini image

Looking for a creamy seafood dinner using Muir Glen® tomatoes? Then try this pasta dish that features shrimp and pesto - ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 10

8 oz uncooked angel hair (capellini) pasta
3 tablespoons unsalted butter
1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 teaspoon finely chopped garlic
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
3/4 cup whipping cream
1/2 cup refrigerated basil pesto
1/2 teaspoon sea salt
6 tablespoons grated or shredded Parmesan cheese
Fresh basil leaves

Steps:

  • Cook and drain pasta as directed on box. Return to saucepan; cover to keep warm.
  • Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Add shrimp and garlic; cook 3 to 4 minutes, stirring frequently, until shrimp are pink. Remove shrimp from skillet; cover to keep warm.
  • Place tomatoes, whipping cream, pesto and salt in skillet; mix well. Bring to a boil. Reduce heat to medium-low; simmer, stirring frequently, 8 to 10 minutes until sauce thickens. Remove from heat; stir in shrimp.
  • Add shrimp mixture to pasta; toss gently to coat. Place on individual plates. Sprinkle each with cheese. Garnish with basil.

Nutrition Facts : Calories 530, Carbohydrate 38 g, Cholesterol 175 mg, Fat 4, Fiber 3 g, Protein 23 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 4 g, TransFat 1 g

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