Featured comment
My fiancƩ and I made this for dinner and it was absolutely delicious, plus it was very quick and easy to make. Thank you for sharing the recipe!
Blake
This post is sponsored by our pasta friends at DeLallo! We love all their pastas and sauces and olives and everrrrything ever, but this post specifically is tribute to their traditional semolina capellini. ā”
So you wanna make capellini pomodoro, huh?
I’m not going to make any claims to authentic Italian cooking here, but I AM most definitely going to be making claims for SUPERdelicious capellini pomodoro with shrimp and that smooth garlic butter flavor that will come together faster than your hungry self could ever believe. No, I mean it. Between the 5-ish minutes to cook the shrimp and the 5-ish minutes to cook the capellini and the 20 minutes to simmer the silky, buttery tomato basil sauce (which can be happening while the other two things are in process), we’re looking at a LESS THAN 30 MINUTE MEAL situation here.
You know those times when you just need really good food and you need really fast? No messing around, no massive trips to special grocery stores, no confusing steps? This girl – this capellini pomodoro – is everyone’s darling. She’s here for you when you need her.
BRB Ultra-thick-noodle-fork twirl in three, two…
HOW TO MAKE OUR CAPELLINI POMODORO (40 SEC):
Summer is coming, guys. Can you so totally feel it?
For the last few months, I have been just proudly embracing the dark, cozy, warmth of winter in my life via recipes, capsule wardrobe, photos, and blog content – lots of soups and hot foods, thick sweaters, thicker socks, warming spices (hello winter my perfect excuse to eat curry for 100 days straight), photos with those amazing dark grey linen napkins – but now it’s April and we had like three seconds of sun the other day and I can feel myself and my food and my photos all literally and figuratively coming back into the light. Whee!
You know how sometimes the weather just really affects what’s going on in your head? Like how on rainy days, all you want to do is SLEEP FOREVER and on sunny days you become the happiest possible version of yourself and suddenly decide to start training for a triathlon or become a grill master or binge-buy gardening supplies? All because of a little sun?
That’s sort of how I feel about this recipe. It’s been cold and rainy and even a little snowy for the last few weeks bc GAHHH MARCH, but then the sun showed its face and I became a new person. I traded heavy boots for light flats, and pulled out the bright white marble board for some summery photo inspiration, and started venturing back into the fresh produce section at the grocery store. !! That basil. Oh, that basil. I’ve missed that fresh basil smell.
So here we are. It’s early April, and I’m now making tomato sauces with fresh tomatoes (it’s still a little early, yeah yeah yeah just let me) and fresh basil and SHRIMP and life feels so right. Does shrimp feel so ultra springy and delicious to anyone else? Light, easy, and almost a tiny bit sweet? It is the perfect spring protein, and here it is being showed off with my current favorite ingredient combo:
As evidenced by the steaming noodle pile above, we have been and still are using DeLallo noodles – spaghetti, penne, fettuccine, and now capellini –Ā to dive into when we get hungry for pasta.
DeLallo pasta is made with hard durum wheat grown in Italy – you know, real Italy, NBD – and conveniently, durum wheat is the hardest wheat, high in protein and gluten, which is perfect for pasta (although if you’re gluten free, DeLallo also has an excellent line of gluten free pastas as well – I’ve seen it stocked at our Target lately). Because of how the pasta dough is made and shaped, DeLallo pasta is known for having coarser surface made to capture sauces which is EVERYTHING to me.
Just everything.
Can you tell?
Here’s to the happy flavors of warmer times and the power of a bowl of pasta, fresh tomatoes, basil, garlic butter, and shrimp.
I mean, it’s so obvious.
But simple always wins.
Print
Garlic Butter Capellini Pomodoro with Shrimp
- Total Time: 40 minutes
- Yield: 4 1x
Description
Garlic Butter Capellini Pomodoro with Shrimp – simple prep, easy ingredients: capellini pasta, shrimp, garlic, butter, basil, and fresh tomatoes. Ready in 30 minutes!
Ingredients
SHRIMP:
- 1 lb. large shrimp
- salt, pepper, and olive oil for the pan
POMODORO SAUCE:
- 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
PASTA:
- 8 ounces DeLallo capellini
- Parmesan cheese for topping
Instructions
- 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.
Notes
Pro Shrimp Tip: sometimes I borrow a clove of minced garlic from the sauce ingredients and toss it in the pan with the shrimp for next level garlic flavored shrimp.
For serving, you can mix everything together but I found that it just looked prettier with the sauce on top.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Cuisine: Italian
Keywords: garlic butter capellini, pasta with shrimp, pomodoro sauce
Thank you to DeLallo for making such delicious capellini and for sponsoring this post! And FYI if you’re local to Minneapolis / St. Paul, DeLallo products can almost always be found in the pasta aisle at Cub Foods.
One More Thing!
This recipe is part of our collection of easy shrimp recipes. Check it out!
If using canned tomatoes, what kind and how much should we use? I thought an earlier version included canned, but I canāt find it now. Thanks!
Made this tonight. Used canned diced tomatoes instead of fresh. Took about 30 mins to reduce/thicken rather than the 10 mins listed here. Regardless, still tasty! We enjoyed it.
This looks sooo good
I’ve GOT to try some of your recipes…They look wonderful & I’m tired of the “same old thing”!
I loved this recipe. I had grown some yellow tomatoes that I used and the flavor was delicious.
This recipe is AMAZING. I added some red pepper flakes for a little kick and didn’t skim on the parm. Very delicious and easy/fun to make!
Look yummy, it’s so healthy and a great recipe. Thanks for the share.
thought I wasn’t going to cook this correctly, and lo and behold, it came out awesome. So delicious and worth your while to take the time to cook this.
So happy to hear you enjoyed this, Sheila! Thanks for the comment.
Happy Cinco de Mayo #tastedis
https://youtu.be/kqGyEeRsu1k
Fantastic! I cheated and used 2 cans of dice tomatoes with garlic and oregano. Turned out so delicious! Will make again!
So happy to hear you enjoyed this!
Did you really just put Parmesan cheese on seafood pasta????? You lost me on that one… And Italians would have destroy you… It’s like punch into the face….
Soo delicious and makes even better as a leftover! I made this on Tuesday and knowing I had it for lunch the next day made the day so much better! š Wilmington, DE
Do you think I can do this with beef and mushrooms instead of Shrimp?
Capellini don’t go with heavy meaty sauces… They are way too thin for it….
Looks yummy.
thank you for putting up a nutrition facts I think I can speak for everyone who is trying to be healthy that this is awesome. Not every food website has that when searching a recipe. Andd I personally love shrimp . keep up the good work and nice name
I’m going to make this tomorrow..do you think a jar of canned tomatoes would work with this instead of the cherry tomatoes? thanks!
Sure… But you should lose the broth then. Or add just a little bit. Canned tomatoes are far more juicy than fresh ones.
HI Lindsay, when and where do I have to put chicken broth?
Sincerely,
Mara
This recipe is awesome and cool. I didn’t believe that a pan of tomatoes and chicken broth was going to turn into a sauce, and with patience and magic, I had an amazing, thickened sauce in the end. Thank you!
It was delicious
OMG I haved to say I am going on a two year love affair with this dish. It is a goto quick night meal. I love it even more that now I make myself zoodles and my husband pasta and we are both happy
I didn’t have shrimp so I used chicken and I can’t eat grains so we used chick pea pasta and I added onions because well, onions. But even with my adjustments it was great!! Thanks for being awesome and sharing a quality recipe
What a great looking recipe and blog! Just found your blog and love the images. I’ll be looking around your seafood offerings for inspiration.
HI,
Sounds great! Question is, what prep work is involved with the Shrimp? Ive never even purchased shrimp from the store before. Clean and take off the shells or does the store do that? Thank you!
Depends where you shop! They’re not too hard to devein, so either way, you should be good to go. š
I took a break from Italian recipes for a bit but this draws me right back in – simplicity and flavor!
Nice recipe. will surely try this.