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Creamy Fire-Roasted Tomato & Pesto Shrimp Capellini

September 17, 2012

Yum! Yum! Yum! I had friends over for dinner last week, and tried this new recipe on them. Luckily it was a hit! This is easy to make, fancy enough for company, and tastes great as leftovers. Thanks to BettyCrocker.com for this recipe find. I didn’t change a thing.

8 oz. uncooked angel hair (capellini) pasta
3 Tablespoons butter
1 lb. uncooked medium shrimp, thawed if frozen, deveined, peeled, tail shells removed
4 cloves fresh garlic, finely chopped
1 can (14.5 oz.) organic fire roasted diced tomatoes, undrained
3/4 cup heavy cream
1/2 cup basil pesto
Kosher salt and freshly ground black pepper, to taste
6 Tablespoons freshly shredded parmesan cheese


  • Cook and drain pasta as directed on box. Return to saucepan. Cover to keep warm.
  • Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat.
  • Add shrimp and garlic and cook 4 minutes, stirring frequently, until shrimp are pink.
  • Remove shrimp from skillet and cover to keep warm.
  • Place tomatoes, cream, pesto, salt and pepper in skillet and mix well.
  • Bring to a boil.
  • Reduce heat to medium-low and simmer, stirring frequently, 8 to 10 minutes until sauce thickens.
  • Remove from heat and stir in shrimp.
  • Add shrimp mixture to pasta and toss gently to coat.
  • Sprinkle with parmesan cheese and serve.
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