This Heavenly Capellini With Shrimp and Spicy Tomato Cream is so delicious. The heat from the green chiles made the sauce enjoyable and gave it an earthiness that you wouldn’t get from adding something more traditional, like red chilli flakes.
I could feel my Figurative Italian Nonna weeping in the corner, but as I ate, I realized a couple of things: that I would be making this again and again and that next time, I would make sure not to forget the green chiles — Italian street cred be damned.
Heavenly Capellini With Shrimp and Spicy Tomato CreamPrint Recipe
- 1 pound of dried capellini
- 1 pound of frozen shrimp, medium-sized, thawed and peeled
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- ½ cup of white wine
- 2 10-ounce cans of diced tomatoes with green chiles
- 1 cup of heavy cream
- 2 tablespoons of fresh Italian parsley, chopped
- Place a large, high sided saute pan over medium-high heat. Add the oil and heat another minute or so. Add the garlic and saute for 1 minute, stirring constantly. Carefully add the white wine and reduce it by half (it will spatter, so take care). Once it’s reduced, add the tomatoes and the cream. Season with salt and pepper and bring up to a simmer. Add the shrimp and poach in the sauce while the pasta cooks.
- Meanwhile, bring a large pot of water to a rolling boil and add a few tablespoons of salt. Add the capellini and cook for 5 minutes, until just shy of al dente. Using tongs, transfer the pasta directly from the water to the saucepan, allowing some of the pasta water to transfer (the starches in the pasta water will help tighten up our sauce). Once all the pasta is added, stir vigorously to combine. Finish with the parsley.