GARLIC BUTTER CAPELLINI POMODORO WITH SHRIMP

Garlic butter capellini pomodoro with shrimp image

Provided by James Chamberlain

Time 40m

Yield Serves 4

Number Of Ingredients 20

0.45kg shrimp
salt, pepper, and olive oil for the pan
0.45kg shrimp
salt, pepper, and olive oil for the pan
4 cloves garlic
800g diced fresh tomatoes or halved cherry tomatoes
470g chicken or vegetable broth
57g butter
10g fresh basil leaves, cut or torn into small pieces
salt to taste
0.45kg shrimp
salt, pepper, and olive oil for the pan
4 cloves garlic
800g diced fresh tomatoes or halved cherry tomatoes
470g chicken or vegetable broth
57g butter
10g fresh basil leaves, cut or torn into small pieces
salt to taste
227g capellini
parmesan cheese for topping

Steps:

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.
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.
Cook according to package directions. Drain and set aside.
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.