Best Shrimp Capellini Recipes

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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

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

CAPELLINI AND SHRIMP ALLA ROSA



Capellini and Shrimp Alla Rosa image

This is probably my favorite pasta recipe of all time. Originally from Food & Wine's "Pasta" cookbook, I've tweaked it over the years to my taste. Here's their description: "Slender capellini soak up sauce like a blotter. So, toss the pasta first with butter and then ladle the basil-infused sauce over each portion." Their wine recommendation is a Vinho Verde from Portugal. Yum, one of my favorites too! This recipe doubles and triples very well - I've served it many times for dinner parties and everyone loves it.

Provided by Jostlori

Categories     European

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons butter
1 onion, chopped
4 garlic cloves, minced
1/2 teaspoon dried red pepper flakes
1 teaspoon salt
1 (28 ounce) can diced tomatoes, with juice
3 tablespoons heavy cream
3/4 lb medium shrimp, shelled and deveined
2 tablespoons fresh basil, chopped
3/4 lb capellini or 3/4 lb angel hair pasta

Steps:

  • In a large saucepan, melt 3 tablespoons of the butter over moderately low heat. Add the onion, garlic, red pepper flakes and salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
  • Add the tomatoes and bring to a boil. Reduce the heat and simmer, partially covered, until thick, about 45 minutes. Stir occasionally during cooking.
  • During the last 10 minutes of cooking, put a large pot of water on the stove and bring to a boil, getting ready for the pasta.
  • Mash the tomatoes with a potato masher until all large pieces are broken up. (Original recipe says to run through a food mill, but I don't think it's necessary)
  • Add the heavy cream and bring the sauce to a boil over moderate heat.
  • Add the shrimp and basil and cook just until the shrimp are pink, about 4 minutes.
  • Add salt to the pot of boiling water, then add the pasta. Cook until the pasta is just done, about 3 minutes. Drain.
  • Toss the pasta with the remaining 1 tablespoon butter.
  • The original recipe says to serve the pasta topped with the sauce, but we like to just mix it all together in the pot and serve already coated.
  • You can pass freshly grated parmesan at the table, if desired.

Nutrition Facts : Calories 569.9, Fat 18.3, SaturatedFat 10.3, Cholesterol 153.4, Sodium 1186.4, Carbohydrate 76.3, Fiber 5.7, Sugar 8.7, Protein 25.4

CAPELLINI WITH SHRIMP, PEPPERS, AND SALAMI



Capellini with Shrimp, Peppers, and Salami image

Super-thin capellini pasta cooks faster than other varieties; sweet and slightly spicy peppers, with strips of salami, add instant flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 7

Coarse salt and ground pepper
3 tablespoons olive oil
3 mixed bell peppers (ribs and seeds removed), thinly sliced lengthwise
1 pound frozen large shrimp (peeled and deveined), thawed
2 ounces thinly sliced Genoa salami, cut into strips (1/2 cup)
1/4 cup pepperocini, stems removed, thinly sliced crosswise
8 ounces capellini pasta (angel-hair)

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, in a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add bell peppers, and cook, tossing, until crisp-tender, 3 to 5 minutes. Add shrimp, and cook, tossing, until opaque throughout, 2 to 3 minutes. Stir in salami and pepperoncini; season with salt and pepper.
  • Cook pasta until al dente; drain, and return to pot. Add remaining 2 tablespoons oil to pasta in pot; season with salt and pepper, and toss to combine. Serve pasta topped with shrimp mixture and pan juices.

RED PEPPER CAPELLINI WITH SHRIMP



Red Pepper Capellini With Shrimp image

Make and share this Red Pepper Capellini With Shrimp recipe from Food.com.

Provided by Firems911

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 teaspoon cracked red pepper
6 minced garlic cloves
2 tablespoons olive oil
24 medium shrimp, peeled, deveined
4 medium tomatoes, peeled, seeded, diced
4 teaspoons capers
6 tablespoons chopped basil
2 tablespoons chopped parsley
1/4 cup white wine
1/4 teaspoon salt
6 cups cooked whole wheat capellini
1/2 cup shredded parmesan cheese

Steps:

  • Gently saute the pepper and garlic in the olive oil in a non-stick skillet until the garlic begins to color.
  • Add the shrimp and cook for 1 minute.
  • Add the tomatoes, capers, basil, parsley, wine, salt and capellini.
  • Cook quickly to reduce the liquids.
  • To serve: Toss the pasta with the cheese and divide onto 4 plates.
  • To peel a tomato, cut an "x" in the bottom with a sharp knife. Plunge the tomato into boiling water for 30 seconds. Cool. Peel. Squeeze out the seeds, then dice.

CAPELLINI AL GAMBERETTI (ANGEL HAIR PASTA WITH SHRIMP)



Capellini Al Gamberetti (Angel Hair Pasta With Shrimp) image

This recipe combines shrimp and pasta with mushrooms and artichokes in a light garlic tomato sauce. Adapted from Napoli in Loma Linda, California.

Provided by threeovens

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb capellini, cooked al dente in salted water (angel hair)
6 tablespoons olive oil
1 lb large shrimp, peeled and deveined
4 garlic cloves, thinly sliced
1/2 lb mushroom, sliced
1 cup diced tomato
1 cup jarred artichoke, drained
kosher salt & freshly ground black pepper
1 tablespoon fresh parsley, finely chopped

Steps:

  • Cook pasta according to package directions; drain.
  • Meanwhile, heat a large skillet or saute pan over medium high heat and add the olive oil, shrimp and garlic; cook, stirring frequently until the shrimp just turns opaque, about 2 minutes.
  • Add the mushrooms, tomatoes, and artichokes and keep cooking until the mushrooms are softened, about 3 minutes.
  • Season to taste with salt and pepper.
  • Toss with pasta and garnish with fresh parsley.

SHRIMP CAPELLINI



Shrimp Capellini image

This simple, yet delicious, recipe is by Chef Kathy Cary. It is a favorite among her customers at Lilly's. I found it in the newspaper.

Provided by SkinnyMinnie

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 lb capellini (or other long, thin pasta)
1 head broccoli, cut into florets
1/2 cup pimiento, drained and diced
2 scallions, chopped
1 1/2 cups artichoke hearts
1 1/4 cups olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 tablespoon dried dill or 2 tablespoons fresh dill
1 1/2 lbs medium shrimp, cooked and peeled
1/2 cup parmesan cheese

Steps:

  • Cook the capellini in a large pot of boiling salted water until tender, 7-10 minute.
  • Drain and rinse in cold water.
  • Blanch the broccoli in boiling water for 2-3 minute.
  • Drain and run under cold water.
  • Toss all of the ingredients together in a large bowl and serve.

Nutrition Facts : Calories 1137.9, Fat 75.7, SaturatedFat 12.3, Cholesterol 270.2, Sodium 1585, Carbohydrate 64.5, Fiber 10.1, Sugar 5.2, Protein 54

CAPELLINI WITH SHRIMP AND CREAMY TOMATO SAUCE



Capellini with Shrimp and Creamy Tomato Sauce image

The addition of the sweet vermouth here punctuates the natural sweetness of the canned tomatoes, making this quick sauce taste as if it's been simmered for hours.

Provided by Paul Grimes

Categories     Pasta     Sauté     Quick & Easy     Dinner     Shrimp     Boil     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 9

3 tablespoons olive oil
1 pound peeled large shrimp
3 large garlic cloves, forced through a garlic press
1/4 teaspoon dried oregano
1/2 cup sweet (red) vermouth
1 (14- to 15-ounce) can diced tomatoes, drained
3/4 cup heavy cream
1/2 teaspoon fresh lemon juice
1/2 pound capellini

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 (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta.
  • Serve immediately, topped with shrimp and sauce. Thin with some of reserved water if necessary.

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

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

GARLIC BUTTER CAPELLINI POMODORO WITH SHRIMP RECIPE



garlic butter capellini pomodoro with shrimp Recipe image

Provided by charlotteh371

Number Of Ingredients 13

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

Steps:

  • 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.

GARLIC BUTTER CAPELLINI POMODORO WITH SHRIMP



Garlic butter capellini pomodoro with shrimp image

Garlic Butter Capellini Pomodoro with Shrimp - simple prep, easy ingredients: capellini pasta, shrimp, garlic, butter, basil, and fresh tomatoes. Ready in 30 minutes!

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.

CAPELLINI WITH SHRIMP AND CREAMY TOMATO SAUCE



CAPELLINI WITH SHRIMP AND CREAMY TOMATO SAUCE image

Categories     Shellfish     Dinner     Simmer

Yield 4 people

Number Of Ingredients 11

1 lb peeled large shrimp
3 large garlic cloves, pressed
3 tbls olive oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp dried oregano
1/2 cup sweet (red) vermouth (or cooking wine / white wine))
14-15oz can diced tomatoes, drained
3/4 cup hvy cream
1/2 tsp lemon juice
1/2 lb capellini (angel-hair pasta)

Steps:

  • Start pasta cooking Heat oil, garlic, salt, pepper and oregano in 12-inch skillet Add and cook shrimp. If shrimp is precooked, go immediately to next step, otherwise cook until golden brown, turning once - about 2 minutes total Stir in vermouth and tomatoes, reduce Add cream and simmer until sauce thickens slightly - about 1 minute Stir in Lemon Juice Serve immediately

CAPELLINI W/SHRIMP, PEPPERS, & SALAMI



CAPELLINI W/SHRIMP, PEPPERS, & SALAMI image

Categories     Quick & Easy

Yield 4

Number Of Ingredients 7

salt & pepper
3 table olive oil
3 mixed bell peppers sliced
1 lb shrimp
1/2 cup sliced salami
1/4 cup sliced pepperoncini
8 oz angel hair

Steps:

  • 1. boil lage pot water. heat 1 table oil in skillet med-high,add bell 3-5 min, add shrimp, until opaque, 2-3 min. stir in salami and pepperoncini. salt and pepper. 2. cook pasta. add 2 table oil, salt & pepper. drain. toss

CAPELLINI WITH SHRIMP, TOMATOES AND ARUGULA



CAPELLINI WITH SHRIMP, TOMATOES AND ARUGULA image

Categories     Shellfish

Yield 8

Number Of Ingredients 1

We used 4 ounces pasta and 1/2 pound large shrimp and 1/2 of other ingredients

Steps:

  • PASTA & SIDE DISHES | Serves 4 share Capellini with Shrimp, Tomatoes and Arugula The perfect pasta for a light dinner or an al fresco lunch. The taste of summer is written all over this easy entrée. Add a summery sizzle to your shrimp by tossing them on the BBQ grill while enjoying a glass of Ferrari-Carano Fumé Blanc. COOKING THE PASTA 01 Cook the cappellini according to package directions. BASIL-LEMON MARINADE 01 In a small bowl, add oil, garlic, basil, parsley, lemon zest, salt and pepper and stir. Set aside at room temperature. SAUCE 01 Meanwhile, heat 2 Tbsp of olive oil in a skillet, add shrimp and tomatoes. Add Ferrari-Carano Fumé Blanc. Let cook until the shrimp turn just pink. 02 Drain pasta onto a platter and immediately add the shrimp and tomato mixture, the fresh arugula greens and the basil-lemon marinade. FINAL TOUCH 01 Toss with Parmesan cheese. Sprinkle top with fresh mint. Serve immediately. INGREDIENTS COOKING THE PASTA 16 oz cappellini BASIL-LEMON MARINADE 4 Tbsp extra virgin olive oil 4 garlic cloves, minced 4 Tbsp fresh basil, finely chopped 1 Tbsp fresh parsley, finely chopped 2 tsp lemon zest, minced Freshly ground pepper Salt to taste SAUCE 2 Tbsp olive oil 1 lb large shrimp, shelled and deveined 1 medium tomato, seeded and chopped 1/4 cup Ferrari-Carano Fumé Blanc 4 cups fresh arugula (rocket greens) FINAL TOUCH 1/2 cup Parmesan cheese 1 tsp fresh mint, julienne sliced for garnish

RED PEPPER CAPELLINI WITH SHRIMP



RED PEPPER CAPELLINI WITH SHRIMP image

Yield 4 Servings

Number Of Ingredients 12

1/4 tsp. cracked red pepper
6 cloves minced garlic
2 Tbsp. olive oil
24 medium shrimp, peeled, de-veined
4 medium tomatoes, peeled, seeded, diced.
4 tsp. capers
6 Tbsp. chopped basil
2 Tbsp. chopped parsley
1/4 cup white wine
1/4 tsp. salt
6 cups cooked whole wheat capellini
1/2 cup shredded Parmesan cheese

Steps:

  • Gently saute the pepper and the garlic in olive oil in a non-stick skillet until the garlic begins to color. Add the shrimp and cook for 1 minute. Add tomatoes, capers, basil, parsley, wine, salt, and capellini; cook quickly to reduce the liquids. To serve, toss the pasta with the cheese and divide onto 4 plates.

CAPELLINI WITH SHRIMP, TOMATOES & ARUGULA



CAPELLINI WITH SHRIMP, TOMATOES & ARUGULA image

Categories     Shellfish

Yield 4 servings

Number Of Ingredients 13

1# capellini pasta (only use as much as you think you'll consume)
4 T EVOO
4 Garlic Cloves, minced (I use the minced from Sam's in a jar)
4 T fresh basil, finely chopped (fresh is important)
1 T fresh parsley, finely chopped
2 tsp lemon zest (I substituted lemon juice)
salt & pepper to taste
2 T olive oil
1# large shrimp, deveined
1 medium tomato, seeded & chopped
1/4 C Fume Blanc (white wine)
4 C arugula
1/4 C Parmesan cheese

Steps:

  • Cook the Capellini according to directions. In a small bowl, add 4 T EVOO, garlic, basil, parsley, lemon zest, salt & pepper. Set aside at room temperature. Meanwhile, heat 2 T olive oil in pan and sauté shrimp and tomatoes. Add Fume Blanc, cooking until shrimp turns pink. Drain pasta, immediately add shrimp & tomatoes, arugula and basil-lemon marinade. Toss with parmesan and serve immediately.

CAPELLINI WITH SHRIMP, PEPPERS, AND SALAMI



CAPELLINI WITH SHRIMP, PEPPERS, AND SALAMI image

Categories     Shellfish     Vegetarian     Quick & Easy

Yield 4 servings

Number Of Ingredients 7

Coarse salt and ground pepper
3 tablespoons olive oil
3 mixed bell peppers (ribs and seeds removed), thinly sliced lengthwise
1 pound frozen large shrimp (peeled and deveined), thawed
2 ounces thinly sliced Genoa salami, cut into strips (1/2 cup)
1/4 cup peperocini, stems removed, thinly sliced crosswise
8 ounces capellini pasta (angel-hair)

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, in a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add bell peppers, and cook, tossing, until crisp-tender, 3 to 5 minutes. Add shrimp, and cook, tossing, until opaque throughout, 2 to 3 minutes. Stir in salami and pepperoncini; season with salt and pepper. Cook pasta until al dente; drain, and return to pot. Add remaining 2 tablespoons oil to pasta in pot; season with salt and pepper, and toss to combine. Serve pasta topped with shrimp mixture and pan juices. This was delicious, quick and simple. I used a low-fat salami and one serving was 6 Weight Watchers points. Yummy diet food, I'll say!

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