Garlic Butter Capellini Pomodoro with Shrimp

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

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

1/2 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.

Nutrition

• Calories: 479
• Total Fat: 17 g
• Saturated Fat: 8 g
• Trans Fat: 0 g
• Cholesterol: 215.5 mg
• Sodium: 609.8 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 3.7 g
• Total Sugars: 6 g
• Protein: 32.7 g