SHRIMP CAPPELINI POMODORO

Cappelini Pomodoro is one of the simplest, quickest, and freshest pasta dishes you can make. Cappelini (Angel Hair), fresh tomatoes, garlic, fresh basil, and parmesan cheese. Thrown in some sautéed shrimp scampi-style and this is what you have.

A couple of chef’s notes: Do not add the diced tomatoes to the skillet for more than 1 minutes or they will get mushy, you just want toe heat them up. Also, don’t overcook the Cappelini as it only takes 2-3 minutes to cook compared to other pastas that take 8-10 minutes. And, don’t overcook the shrimp as it can become tough very easily.

Ingredients:

• 6-8 ounces of Cappelini (Angel Hair)

• Kosher salt and black pepper

• 8-10 large shrimp. peeled, deveined

• 1 cup diced ripe Roma tomatoes

• 2 tbsp olive oil

• 1 tbsp unsalted butter

• 2 cloves of garlic, peeled, smashed

• 1/4 tsp red pepper flakes

• 1/4 cup fresh basil leaves, chiffonade

• 1/4 cup grated parmesan cheese

• Chopped fresh Italian parsley

Directions:

• Bring a medium saucepan of salted water to a simmer.

• Heat a medium nonstick skillet over medium heat and add the olive oil and the butter. When the oil is hot, add the shrimp and saute for about 1 minute then turn over and saute the other side for 1 minute. Add the garlic, red pepper flakes, and diced tomatoes and toss with the shrimp for about 30 seconds. Season with salt and pepper. Turn off the heat.

• Add the Cappelini to the simmering water and cook for 2 1/2 minutes. Drain but don’t rinse. Add the Cappelini to the shrimp and and toss thoroughly. Place everything is a large servings bowl, add the grated Parmesan and fresh basil and toss thoroughly. Season again.

• Plate and garnish with more parmesan, chopped parsley, and fresh basil. Serve with soldiers of buttered garlic bread.