Garlic Butter Capellini Pomodoro with Shrimp

• large shrimp↗1 lb
• salt, pepper, and olive oil for the pan↗
• garlic cloves↗4
• diced fresh tomatoes or halved cherry tomatoes4 cup
• chicken or vegetable broth↗2 cup
• butter↗4 tablespoon
• fresh basil leaves, cut or torn into small pieces↗0.5 cup
• salt to taste↗
• DeLallo capellini↗8 ounces
• Parmesan cheese for topping↗

Step-by-step instructions

1. 1

   SHRIMP: Heat a swish of oil in a large skillet over medium heat. Add the shrimp and season with salt and pepper. Cook until pink, about 2 minutes per side. Remove shrimp from the pan and set aside.

2. 2

   GARLIC BUTTER POMODORO SAUCE: In the same pan, heat just a tiny bit more oil over medium low heat and toss the garlic in. Saute for a minute or two until it smells amazing. Add the tomatoes and broth and simmer for 10-ish minutes. The tomatoes will start to become saucy, and gradually that sauce will start to thicken. This is good.

3. 3

   CAPELLINI: Cook according to package directions. Drain and set aside.

4. 4

   ALL TOGETHER NOW: Add the butter and basil to the thickened sauce and stir to combine. If it needs thickening, let it hang out on low heat for just a little while longer. Season to taste. When the sauce is ready, add the shrimp back in. Serve the sauce over top of the pasta with a little Parm, salt, and pepper.