Garlic Butter Capellini Pomodoro with Shrimp

Garlic Butter Capellini Pomodoro with Shrimp is a simple Italian-inspired pasta dinner that brings together delicate capellini, juicy shrimp, fresh tomatoes, garlic, basil, and plenty of buttery flavor.

The tomato sauce is made with fresh tomatoes and broth, then finished with butter and fresh basil for a light, silky texture. Tender shrimp and Parmesan bring everything together for a satisfying meal that’s easy enough for a weeknight.

Quick Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Cuisine: Italian-American
• Course: Dinner
• Calories: About 560 per serving

Ingredients

For the Shrimp

• 1 lb. large shrimp, peeled and deveined
• Salt, to taste
• Black pepper, to taste
• Olive oil, for the pan

For the Pomodoro Sauce

• 4 cloves garlic, minced
• 4 cups diced fresh tomatoes or halved cherry tomatoes
• 2 cups chicken or vegetable broth
• 4 tablespoons butter
• ½ cup fresh basil leaves, cut or torn into small pieces
• Salt, to taste

For the Pasta

• 8 ounces DeLallo capellini
• Parmesan cheese, for topping

Step-by-Step Instructions

1. Prepare the Shrimp

Pat the shrimp dry with paper towels. Season both sides lightly with salt and black pepper.

Heat a little olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 1–2 minutes per side, or until they turn pink and opaque.

Transfer the shrimp to a plate and set aside. Avoid overcooking them because they will be added back to the pasta later.

2. Start the Pomodoro Sauce

In the same skillet, add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.

Add the diced fresh tomatoes or halved cherry tomatoes and cook for about 4–5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.

3. Add the Broth

Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer.

Cook for about 8–10 minutes, allowing the tomatoes to soften further and the liquid to reduce slightly.

Season with salt to taste.

4. Cook the Capellini

While the sauce is simmering, bring a large pot of salted water to a boil.

Cook the capellini according to the package directions until al dente. Because capellini is very thin, it cooks quickly, so keep an eye on it.

Before draining, reserve about ½ cup of pasta water.

5. Finish the Sauce with Butter and Basil

Reduce the heat to low and stir the butter into the tomato sauce until melted and incorporated.

Add the fresh basil and gently stir.

If the sauce seems too thick, add a small splash of reserved pasta water until it reaches a smooth, silky consistency.

6. Combine the Pasta and Shrimp

Add the drained capellini to the skillet with the pomodoro sauce.

Toss gently until the pasta is evenly coated. Return the cooked shrimp to the skillet and gently toss again.

Cook for another 1–2 minutes, just until everything is heated through.

7. Serve

Divide the pasta among serving plates.

Top generously with freshly grated Parmesan cheese and a few extra basil leaves if desired.

Serve immediately while the sauce is warm and silky.

Recipe Tips for Success

• Pat the shrimp dry: This helps them sear instead of releasing too much water into the pan.
• Don’t overcook the shrimp: Large shrimp usually need only a few minutes.
• Watch the capellini: This delicate pasta cooks much faster than thicker varieties.
• Reserve pasta water: The starchy water can help loosen and emulsify the sauce.
• Use fresh tomatoes: Ripe tomatoes give the pomodoro sauce its best fresh flavor.
• Add butter at the end: Finishing the sauce with butter gives it a smooth, glossy texture.
• Add basil after reducing the sauce: This helps preserve its fresh flavor.
• Serve immediately: Capellini absorbs sauce quickly, so it’s best enjoyed right after combining.

Ingredient Substitutions

Shrimp

Large shrimp work especially well, but medium shrimp can also be used. Adjust the cooking time according to their size.

Tomatoes

Fresh diced tomatoes or cherry tomatoes both work well. Cherry tomatoes are especially convenient because they only need to be halved.

Broth

Use vegetable broth for a seafood-friendly option without chicken broth. Chicken broth can be used if that’s what you have available.

Capellini

Angel hair pasta is a good substitute if DeLallo capellini isn’t available. Spaghetti can also work, although it will have a different texture and cooking time.

Parmesan

Freshly grated Parmesan gives the best finish, but pre-grated Parmesan can be used when needed.

Butter

Unsalted butter is ideal because you can control the salt level yourself. If using salted butter, add less salt to the sauce.

Recipe Variations

Spicy Garlic Butter Shrimp Pasta

Add a pinch of red pepper flakes with the garlic for a gentle kick.

Lemon Garlic Shrimp Capellini

Add a little fresh lemon zest and a squeeze of lemon juice just before serving for a brighter flavor.

Creamy Pomodoro Shrimp Pasta

Stir a small amount of heavy cream into the finished tomato sauce for a richer, creamier version.

Vegetable Shrimp Capellini

Add sautéed zucchini, spinach, bell peppers, or mushrooms to make the dish more substantial.

Extra Garlic Butter Pasta

For a stronger garlic flavor, add an additional clove of garlic when preparing the sauce.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 2–3 days.

To reheat, place the pasta in a skillet over low to medium-low heat with a small splash of broth or water. Gently toss until warmed through.

Because capellini is delicate and shrimp can become rubbery when overheated, avoid reheating it at high temperatures.

Serving Suggestions

This shrimp pasta is filling on its own, but you can serve it with:

• Garlic bread
• Crusty Italian bread
• Simple green salad
• Roasted vegetables
• Steamed broccoli
• Sautéed spinach
• Extra Parmesan
• Fresh basil

A simple green salad and warm garlic bread make an easy complete dinner.

Nutrition Information

Estimated per serving, based on 4 servings:

• Calories: 560
• Protein: 35 g
• Carbohydrates: 62 g
• Fat: 21 g
• Saturated Fat: 10 g
• Fiber: 4 g
• Sugar: 8 g
• Sodium: 850 mg

Nutrition information is an estimate and can vary depending on the brands used, portion sizes, broth, Parmesan, and amount of olive oil.

Frequently Asked Questions

What is Capellini Pomodoro?

Capellini Pomodoro is a light Italian-inspired pasta dish made with thin capellini pasta and a fresh tomato-based sauce. In this version, garlic, butter, basil, shrimp, and Parmesan add extra flavor.

Can I use frozen shrimp?

Yes. Thaw the shrimp completely and pat them dry before cooking. This helps them brown properly and prevents excess water from diluting the sauce.

Can I use canned tomatoes?

Yes. Canned diced tomatoes can be used when fresh tomatoes aren’t available. The flavor will be slightly different, but they work well in a tomato-based pasta sauce.

Why does my capellini get soft so quickly?

Capellini is an extremely thin pasta and cooks very quickly. Cook it just until al dente and avoid letting it sit in hot water after cooking.

Can I use vegetable broth instead of chicken broth?

Yes. Vegetable broth works very well and is a good option if you prefer not to use chicken broth.

Can I make this recipe without shrimp?

Absolutely. Simply leave out the shrimp for a fresh garlic butter tomato pasta. You can also add vegetables or another protein if desired.

How do I prevent the shrimp from becoming rubbery?

Cook the shrimp only until they are pink and opaque, then remove them from the pan. Add them back near the end just long enough to warm through.

Can I make this pasta ahead of time?

This recipe is best served immediately because capellini absorbs sauce quickly. If you have leftovers, reheat them gently with a little broth or water.

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Final Thoughts

Garlic Butter Capellini Pomodoro with Shrimp is a great example of how a few simple ingredients can create a satisfying dinner. Fresh tomatoes, garlic, basil, and butter make a light tomato sauce, while tender shrimp and Parmesan add enough richness to make the dish feel complete.

It’s quick, fresh, and easy to customize, making it a recipe worth keeping in your weeknight dinner rotation.