Capellini with Shrimp & Herb Sauce
Submitted by csrobbins
Capellini with garlic shrimp in a buttery herb sauce of basil, dill, oregano, and lemon. An elegant yet easy pasta dinner that comes together in under an hour.
YIELD
4 servingsPREP
10 minCOOK
40 minREADY
1 hrsWhen you want a dinner that looks like a special occasion but cooks like a Tuesday night, this is it.
Plump shrimp get a quick saute in butter and olive oil with garlic until they just turn pink, then a splash of lemon juice, a handful of fresh herbs, and chicken broth pull everything into a light, fragrant sauce.
Basil, parsley, oregano, and dill all show up to the party, and each one brings something different to the table.
Tossed with angel hair pasta, the sauce clings to every strand without drowning it. Light, herby, and just rich enough.
Pro Tips
- Don’t overcook the shrimp. Pull them as soon as they turn pink. They’ll keep cooking in the hot sauce. Rubbery shrimp is nobody’s friend.
- Toss the pasta with a little olive oil after draining to keep it from clumping into a sticky nest while the sauce finishes.
- Use fresh herbs if you can. Dried work in a pinch, but fresh basil and parsley make the sauce taste noticeably brighter.
Ingredients
Directions
In a large pot of boiling, salted water, cook the capellini until just barely tender; drain, rinse, and place in a large bowl.
Toss the capellini with a little olive oil to keep from sticking together.
Meanwhile, in large. skillet, heat 3 tablespoons olive oil and 3 tablespoons butter over med heat; add shrimp and garlic and sauté until the shrimp just turns pink.
Stir in lemon juice, basil, parsley, oregano, dillweed, and chicken broth; reduce the heat and simmer until heated through.
Pour the shrimp mixture over the capellini and toss gently until the capellini is lightly coated.
Season with pepper and serve immediately.
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