Capellini and Shrimp Alla Rosa

4
Servings
10m
Prep Time
60m
Cook Time
1h 10m
Ready In


"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."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (427.9 g)
  • Calories 558.4
  • Total Fat - 18.8 g
  • Saturated Fat - 10.3 g
  • Cholesterol - 153 mg
  • Sodium - 1182.4 mg
  • Total Carbohydrate - 80.3 g
  • Dietary Fiber - 12.4 g
  • Sugars - 6.5 g
  • Protein - 20.6 g
  • Calcium - 94.7 mg
  • Iron - 1.7 mg
  • Vitamin C - 30.6 mg
  • Thiamin - 0.3 mg

Step 1

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.

Step 2

Add the tomatoes and bring to a boil. Reduce the heat and simmer, partially covered, until thick, about 45 minutes. Stir occasionally during cooking.

Step 3

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.

Step 4

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)

Step 5

Add the heavy cream and bring the sauce to a boil over moderate heat.

Step 6

Add the shrimp and basil and cook just until the shrimp are pink, about 4 minutes.

Step 7

Add salt to the pot of boiling water, then add the pasta. Cook until the pasta is just done, about 3 minutes. Drain.

Step 8

Toss the pasta with the remaining 1 tablespoon butter.

Step 9

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.

Step 10

You can pass freshly grated parmesan at the table, if desired.

Tips & Variations


No special items needed.

Related

dienia b

Yum really good stuff

review by:
(15 Feb 2020)

Linky

Too bad there are only 5 stars to give! This was fabulous! I did not have basil, but I had basil-infused olive oil, so instead of adding butter to the cooked pasta, I added a swirl of that instead. Yum! Just realized I forgot to smash the tomatoes!

review by:
(10 Feb 2020)

K9 Owned

What is not to love? I made the recipe as directed but instead of using a potato masher I used an immersion blender and that worked beautifully. I made the sauce early in the day so it was so easy to put together at dinner time. I *may* have gone a little heavy with the cream - I only had about 1/4 cup left in the carton and wouldn't have had enough left for any other purpose so I put it all in. Delicious meal. Thank you! Made for World Tour 2019

review by:
(9 Jul 2019)

Sheepdoc

Very tasty. Needed extra red pepper flakes. Even better as leftovers.

review by:
(3 Jul 2019)

MainEAck

I made this when my daughter was home and we loved it! I will make this again. It was extra delicious!

review by:
(6 Jul 2014)