Description
A light and flavorful Capellini Pomodoro with succulent shrimp, fresh Roma tomatoes, basil, and garlic, served over delicate angel hair pasta. This Italian-inspired dish is perfect for a quick and elegant 30-minute meal.
Ingredients
Pasta
- 12 ounces angel hair pasta
Shrimp
- 1 pound uncooked shrimp, washed and patted dry
Sauce
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced, divided
- 2 pounds Roma tomatoes, diced
- Freshly ground black pepper, to taste
- 1 cup fresh basil leaves, chopped
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Cook Pasta: Prepare the angel hair pasta according to the package instructions until al dente. Drain and set aside, keeping it warm.
- Sauté Garlic and Shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 clove of minced garlic and cook for about 1 minute until fragrant. Add the shrimp and sauté for 3 to 4 minutes, cooking them just until they turn barely pink on both sides. Remove the shrimp from the skillet and place them on a plate; they will finish cooking later.
- Prepare the Tomato Sauce: To the same skillet, add the remaining 2 tablespoons of olive oil and the remaining 2 cloves of minced garlic. Stir and cook briefly until fragrant. Add the freshly diced Roma tomatoes and cook, stirring constantly, for about 2 to 3 minutes to create a light sauce.
- Season and Combine: Season the tomato mixture with freshly ground black pepper to taste. Return the partially cooked shrimp to the skillet along with the chopped fresh basil leaves. Continue cooking for a few more minutes until the shrimp are fully cooked and the flavors meld together.
- Serve: Spoon the shrimp and pomodoro sauce over the hot cooked angel hair pasta. Garnish generously with freshly grated Parmesan cheese. Serve immediately for the best taste and texture.
Notes
- For extra heat, add a pinch of red pepper flakes when cooking the tomatoes.
- Use fresh, ripe Roma tomatoes for the best flavor in the sauce.
- If shrimp is large, consider slicing them in half lengthwise for more even cooking.
- Leftover pasta can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently with a splash of olive oil.
