Ingredients for Capellini And Shrimp Alla Rosa
- 4 tablespoons butter
- 1/2 medium yellow onion, finely chopped
- Garlic Cloves
- Dried Red Pepper Flakes
- Salt to taste
- Diced Tomatoes
- 1/2 cup heavy cream
- Medium Shrimp
- Fresh Basil
- 1 pound capellini
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How to Make Capellini And Shrimp Alla Rosa
- Melt 3 tablespoons of butter in a large saucepan over medium-low heat.
- Add 1/2 medium yellow onion (finely chopped), 2 cloves garlic (minced), 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
- Add 28 ounces canned crushed tomatoes and bring to a boil.
- Reduce heat to low, partially cover, and simmer for 45 minutes, stirring occasionally.
- During the last 10 minutes of simmering, bring a large pot of salted water to a boil for the pasta.
- Mash the tomatoes with a potato masher until most large pieces are broken up.
- Stir in 1/2 cup heavy cream and bring the sauce to a simmer over medium heat.
- Add 1 pound shrimp (peeled and deveined) and 1/2 cup fresh basil (chopped). Cook until shrimp is pink, about 4 minutes.
- Season with salt and pepper to taste.
- Add 1 pound capellini to the boiling salted water.
- Cook according to package directions, until al dente, about 3 minutes.
- Drain the pasta, reserving about 1/2 cup of pasta water.
- Toss the pasta with 1 tablespoon of butter in the pot.
- Add the sauce to the pasta and toss to coat. Add a little pasta water if needed to loosen the sauce.
- Serve immediately, topped with freshly grated Parmesan cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
34g
Fat
51g
Carbs
25g
