Capellini Wth Shrimp And Creamy Tomato Sauce Recipes

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CAPELLINI WTH SHRIMP AND CREAMY TOMATO SAUCE

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



Capellini Wth Shrimp and Creamy Tomato Sauce image

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

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

CREAMY FIRE-ROASTED TOMATO & PESTO SHRIMP CAPELLINI

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



Creamy Fire-Roasted Tomato & Pesto Shrimp Capellini image

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

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

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