This is probably my favorite pasta recipe of all time. Originally from Food & Wine's "Pasta" cookbook, I've tweaked it over the years to my taste. Here's their description: "Slender capellini soak up sauce like a blotter. So, toss the pasta first with butter and then ladle the basil-infused sauce over each portion." Their wine recommendation is a Vinho Verde from Portugal. Yum, one of my favorites too! This recipe doubles and triples very well - I've served it many times for dinner parties and everyone loves it.
- 4 tablespoons butter
- 1 onion, chopped
- 4 garlic cloves, minced
- 1⁄2 teaspoon dried red pepper flakes
- 1 teaspoon salt
- 1 (28 ounce) can diced tomatoes, with juice
- 3 tablespoons heavy cream
- 3⁄4 lb medium shrimp, shelled and deveined
- 2 tablespoons fresh basil, chopped
- 3⁄4 lb capellini or 3⁄4 lb angel hair pasta
- In a large saucepan, melt 3 tablespoons of the butter over moderately low heat. Add the onion, garlic, red pepper flakes and salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
- Add the tomatoes and bring to a boil. Reduce the heat and simmer, partially covered, until thick, about 45 minutes. Stir occasionally during cooking.
- During the last 10 minutes of cooking, put a large pot of water on the stove and bring to a boil, getting ready for the pasta.
- Mash the tomatoes with a potato masher until all large pieces are broken up. (Original recipe says to run through a food mill, but I don't think it's necessary)
- Add the heavy cream and bring the sauce to a boil over moderate heat.
- Add the shrimp and basil and cook just until the shrimp are pink, about 4 minutes.
- Add salt to the pot of boiling water, then add the pasta. Cook until the pasta is just done, about 3 minutes. Drain.
- Toss the pasta with the remaining 1 tablespoon butter.
- The original recipe says to serve the pasta topped with the sauce, but we like to just mix it all together in the pot and serve already coated.
- You can pass freshly grated parmesan at the table, if desired.
Fantastic recipe! What a delicious dish, I have made it often and will continue to do so.<br/>Thanks for submitting it!
This was a very easy, yet very elegant pasta dish. I thought it also works nicely for a weeknight meal since the prep is so minimal. I used 28 oz of San Marzano tomatoes. I liked the basil/cream/tomato combination with the nice amount of heat from the crushed red pepper flakes. Next time, I might use a whole pound of shrimp as I really liked the shrimp in the dish and wouldn't have minded a few more shrimpy bites! Thanks for a nice dinner. Made for Photo Tag Spring 2013.