Best Creamy Fire Roasted Tomato Pesto Shrimp Capellini Recipes

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

Ingredients

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

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

Ingredients

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