Shrimp Capellini in Creamy Tomato Basil Sauce
Indulge in a culinary delight with this Shrimp Capellini in Creamy Tomato Basil Sauce, a refined rendition of a classic pasta dish cherished for its delicate flavors. The slender strands of capellini soak up a velvety sauce brimming with the richness of butter, the sweetness of onions, and the zesty kick of red pepper flakes. Juicy medium shrimp are gently folded into a luscious blend of diced tomatoes and heavy cream, garnished with vibrant fresh basil for a fresh finishing touch. Whether it's a cozy family dinner or a chic dinner party, this dish is certain to impress. Accompany it with a glass of chilled Vinho Verde for a delightful pairing. Perfect for doubling or tripling, this recipe is a must-have for your culinary repertoire!
4
Servings
350
Calories
10
Ingredients
Ingredients
butter
4 tablespoons (divided, with 3 tablespoons for the sauce and 1 tablespoon for tossing the pasta)
onion
1 (chopped)
garlic cloves
4 (minced)
dried red pepper flakes
1/2 teaspoon (to taste)
salt
1 teaspoon (to taste)
diced tomatoes
1 (28 ounce) can (with juice)
heavy cream
3 tablespoons (to enrich the sauce)
medium shrimp
3/4 lb (shelled and deveined)
fresh basil
2 tablespoons (chopped)
capellini or angel hair pasta
3/4 lb (any preferred variety)
Instructions
1
In a large saucepan, melt 3 tablespoons of butter over moderate low heat. Add the chopped onion, minced garlic, red pepper flakes, and salt. Cook while stirring occasionally until the onion becomes translucent, around 5 minutes.
2
Introduce the diced tomatoes along with their juice to the saucepan, bringing the mixture to a boil. Lower the heat and let the sauce simmer, partially covered, for about 45 minutes, stirring occasionally.
3
As the sauce thickens, prepare a large pot of salted water and bring it to a rolling boil for the pasta.
4
Once the sauce has thickened, use a potato masher to gently break down any large tomato chunks, ensuring a smooth consistency.
5
Stir in the heavy cream and bring the sauce back to a boil over moderate heat. Add the shrimp and chopped basil, cooking for approximately 4 minutes, or until the shrimp turn pink and opaque.
6
When the water is boiling, add the capellini and cook for about 3 minutes, or until just tender. Drain the pasta, reserving a little pasta water if needed.
7
Toss the drained pasta with the remaining tablespoon of butter until well coated. You may opt to mix it altogether with the sauce in the pot for an inviting presentation.
8
Serve immediately, with freshly grated Parmesan cheese on the side if desired.
Nutrition Information
20g
Fat
30g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is this dish?
A refined rendition of a classic pasta dish featuring shrimp in a velvety creamy tomato basil sauce.
What kind of pasta is used in this recipe?
This recipe specifically calls for capellini, also known as angel hair pasta.
How many servings does this recipe make?
This recipe is designed to serve 4 people.
How many calories are in a serving?
Each serving contains approximately 350 calories.
What are the main ingredients in the sauce?
The sauce is made from butter, onion, garlic, red pepper flakes, salt, diced tomatoes, and heavy cream.
How long does the tomato sauce need to simmer?
The tomato sauce should simmer for about 45 minutes to thicken and develop flavor.
Can I use a different pasta instead of capellini?
Yes, you can use any preferred variety, though capellini is recommended for its delicate texture.
What type of shrimp should I use?
Use 3/4 lb of medium shrimp that have been shelled and deveined.
How long does it take to cook the shrimp?
The shrimp take approximately 4 minutes to cook, or until they turn pink and opaque.
How long does it take to cook the capellini?
Capellini cooks very quickly, taking about 3 minutes to become tender.
Is there any spice in this dish?
Yes, the recipe uses 1/2 teaspoon of dried red pepper flakes for a zesty kick.
What provides the creaminess in the sauce?
The creaminess comes from 3 tablespoons of heavy cream and butter used in the base.
Can I substitute the heavy cream?
While the recipe calls for heavy cream to enrich the sauce, you could try half-and-half, though the sauce may be less rich.
How much butter is needed in total?
A total of 4 tablespoons of butter is used: 3 for the sauce and 1 for tossing the pasta.
How many garlic cloves are required?
You will need 4 minced garlic cloves for this recipe.
Can I use fresh tomatoes instead of canned?
The recipe specifies a 28-ounce can of diced tomatoes with juice for the best consistency and ease.
What should I serve with this dish?
It pairs wonderfully with a side of freshly grated Parmesan cheese and a glass of chilled Vinho Verde.
Is this dish suitable for a dinner party?
Yes, its refined flavors and elegant presentation make it perfect for a chic dinner party.
Can I double this recipe?
Absolutely, this recipe is perfect for doubling or tripling if you are serving a larger group.
What is the protein content per serving?
Each serving provides 20g of protein.
What is the fat content per serving?
There are 20g of fat per serving.
What is the carbohydrate content per serving?
Each serving contains 30g of carbohydrates.
Should the shrimp be peeled?
Yes, the shrimp should be shelled and deveined before being added to the sauce.
When do I add the fresh basil?
Chopped fresh basil is added at the end with the shrimp to maintain its vibrant flavor.
Why do I use a potato masher?
A potato masher is used to break down large tomato chunks to ensure a smooth sauce consistency.
What wine pairs well with this?
A chilled glass of Vinho Verde is the recommended wine pairing for this dish.
Should I save the pasta water?
Yes, you may reserve a little pasta water if needed to adjust the sauce consistency after draining.
Can I add cheese to this recipe?
Yes, the recipe suggests serving immediately with freshly grated Parmesan cheese on the side if desired.
Is this dish considered Italian?
Yes, based on the ingredients and style, it is categorized as an Italian pasta dish.
How do I finish the pasta?
Toss the drained pasta with a tablespoon of butter before mixing it with the sauce for an inviting presentation.