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

Chef Potpie

We really loved this sauce! Very tasty after reducing on the stove and the added creaminess put it over the top. I roasted the shrimp for more flavor and added them when the sauce was done. This is a keeper, and so easy, too! Hubs is in love with it. This one's going into my Best File! Thanks, Lori!

review by:
(17 Feb 2022)

TeresaS

We really enjoyed this dish...the only change I made was not only to cut the recipe in half for the two of us...but to use only 2 ounces of noodles per person...and it still made a lot of noodles...I used angel hair pasta...I did the potato mashing of the tomatoes...but I've been wondering if you just used a can of crushed tomatoes...you might be able to skip the mashing...I wish I would have used the fresh Parmesan...it would have added a nice touch of nutty saltiness...next time...made for "Best of 2021" tag game...

review by:
(14 Feb 2022)

OnlyTheBestRecipez

Couldn't wait to try this and it was fabulous! Loved the simplicity and the flavors even more. What a luscious entree!

(28 Mar 2021)

ForeverMama

Oh….Y-U-M-Mmmmm! We enjoyed every mouthful of this succulent tasting dish. It’s pretty simple to make and tastes like it’s something that your best friend’s off-the-boat Italian mom or grandma would make. Each ingredient stands on its own and the flavors are not obscured with the extra this-and-that. I upped the garlic and a bit more of the onion and added an extra 15 oz can of tomato sauce (too make sure we had enough for 5-6 servings). Because if my son knew there was onions, he would not have a single bite, so ran it through the blender, but felt like it sure didn’t need it, as I like it a bit chunky. So Good! Thank you, JostLori, for sharing this keeper! Made it for FYC.

review by:
(28 Mar 2021)

LifeIsGood

This was amazing!!!! I had all of the ingredients in my freezer and pantry except for the fresh basil. I ended up subbing 1 T of dried basil instead, which worked in a pinch. Even without that lovely fresh basil, this recipe makes it into my Best of 2020 file. It's sooooo good! I LOVED the garlic notes against the tomato background. The buttering of the noodles before adding sauce was a new technique for me, and I adored it. It really made a difference! Thank you!

review by:
(16 Apr 2020)

dienia b

Yum really good stuff

review by:
(15 Feb 2020)