Shrimp Capellini Pomodoro

Shrimp Capellini Pomodoro, a fresh tomato sauce with basil and shrimp for when cherry tomatoes and basil are taking over the garden

Course Entree

Cuisine Italian

Keyword Italian, pasta

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 581kcal

Author Florentina

Start by bringing a pot of water to a boil and cook the pasta according to the directions on the box.
Meanwhile preheat your broiler. Set the clusters of cherry tomatoes on a broiler safe dish. Drizzle with a lug of olive oil and a pinch of sea salt. Broil them until they burst and start releasing their juices. About 5 minutes or so, and keep warm.
Heat up the 4 tbsp of olive oil in a sautee pan over medium low heat. Add the garlic and cook for about 35 seconds until it releases its flavors (don’t let it get any color.
Add the red pepper flakes, diced tomatoes and the halved cherry tomatoes. Let them to simmer on low flame until they start to release their juices (3-5 min). Season to your taste with the sea salt.
Add the cleaned shrimp, cover with a lid and cook an additional 2 to 3 minutes or so, until no longer translucent, slightly pink and curls up.
Add the squeezed lemon juice and lemon zest. Adjust seasoning with the salt and pepper then add the the capellini to coat nicely in the sauce.
Transfer to serving plates, dividing the seafood between them. Finish with a nice drizzle of extra virgin olive oil, some of the broiled cherry tomatoes and sprinkle with the basil leaves. Serve with extra lemon wedges on the side.

Basil blossoms were a nice finishing touch here because I just happened to have them. You can garnish with onion chives and blossoms instead, parsley or fresh basil.
You can omit the shrimp and make this recipe vegan & vegetarian or replace it with hearts of palm, artichoke hearts or plant-based shrimp made from seaweed.