How to cook the best Shrimp Capellini Pomodoro - Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is a budget-friendly protein alternative.

capellini pasta

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be less expensive.

Make an x cut on the small end of each roma tomato to help peel off the skin.

Bring a pot of water to a rolling boil.

Using a slotted spoon, lower the tomatoes into the boiling water for 30 seconds.

Immediately plunge the tomatoes into a bowl of ice water for a few seconds to cool them.

Peel off the skin of the tomatoes using a paring knife.

Slice the peeled tomatoes down the middle twice and cut them into about one inch pieces.

Shell and clean the u15 shrimp, removing the vein from the dorsal and ventral sides if necessary.

Heat olive oil in a skillet over medium heat until hot.

Add the shrimp to the skillet, season with salt and pepper, and let cook for about 1 minute.

Turn the shrimp over and add the diced tomatoes; cook for another 30 seconds.

Add minced garlic to the skillet and toss everything for 30 seconds.

Cook the capellini pasta for 2.5 minutes in salted boiling water, then drain and return to the pan, drizzling with olive oil to prevent sticking.

In a large bowl, combine the cooked capellini with the shrimp and tomatoes; toss to combine.

Add parmesan cheese and fresh chopped basil to the bowl, then toss again to mix everything evenly.

Plate the pasta, distributing the shrimp and tomatoes evenly, and garnish with additional basil and parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens