Heavenly Capellini With Shrimp and Spicy Tomato Cream

Instructions

1. 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.
2. 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.