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Home · Recipes · Pasta · Shrimp and Pasta with Fresh Tomatoes and Capers

Published: Jun 28, 2018 by Kelly Anthony · 20 CommentsThis post may contain affiliate links. Read our disclosure policy.

Shrimp and Pasta with Fresh Tomatoes and Capers

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A delicious shrimp and pasta recipe featuring angel hair pasta, fresh tomatoes, capers, and shrimp cooked in a simple white wine butter sauce. Perfect for dinner parties and date night in!

A plate of shrimp pasta being served on a white plate with a silver fork lying next to the plate.

SHRIMP AND PASTA AT HOME

Pasta in and of itself is a beautiful thing, and I would gladly take down a bowl of salted and buttered spaghetti noodles for dinner with zero complaints. The same could (obviously) be said for shrimp. They're two stand-alone ingredients, but when brought together, ahhhh -- this is where the magic happens. Shrimp and pasta are a match made in heaven, and this is a restaurant quality combination you can easily prepare in your own home.

Imagine this: angel hair pasta coated in a buttery white wine sauce, speckled with fresh, diced tomatoes and briny capers, completed with a handful of perfectly cooked shrimp. Sounds fancy, right? Lucky for us, in this case, fancy doesn't mean complicated. Whether it's date night at home, a dinner party or a family dinner, this shrimp and pasta is suited for just about any occasion.

An overhead shot of shrimp pasta being served on a white plate. Next to the plate is a baguette and a stemless glass of white wine.

HOW TO MAKE A WHITE WINE BUTTER SAUCE

First, let's talk about that white wine butter sauce, otherwise known as a beurre blanc. Oh, there she went. Throwing out one of those lavish French cooking words. We are really encroaching on fancy territory now, aren't we? Let's pull back the reigns a tidbit and talk how exactly that showy French sauce comes together. Have no fear, soon you'll find there is no reason for intimidation. All you need is a little white wine, a whole lot of butter, so much garlic, and a teeny tiny onion also known as a shallot.

Obviously, this is going to be a flavorful sauce.

TIME TO SIMMER

A beurre blanc sauce is light and somehow full-bodied all at the same time. It begins with a little oil, the shallot, and all that flavorful garlic. As soon as the shallot and garlic soften, the white wine goes in and it's time for a reduction. This means the white wine simmers down over medium-high heat until greatly reduced. It makes the flavor of the wine much more concentrated in the sauce and also adds a lovely vibrancy to the butter sauce.

MORE BUTTER, PLEASE

A beurre blanc sauce is thickened by slowly incorporating cold, unsalted butter cubes into the white wine reduction. The words "slowly" and "cold" are probably the two most important takeaways from that sentence.

Incorporating the cold butter slowly and over low heat allows the butter to fully incorporate into the white wine reduction, and keeps the sauce from breaking. The only other thing you need to know is to keep on whisking, and you'll be completely golden. Just like that lovely beurre blanc you're about to conquer.

Shrimp pasta on a white plate with a stemless glass of white wine in the background along with the bottle of wine.

THE BEST SHRIMP AND PASTA DISH

When it's all said and done, the beurre blanc will be light and somehow full-bodied all at the same time, and there is nothing that could pair more perfectly with shrimp and pasta. Unless we were to add capers and freshly diced tomatoes...now we're really talking perfection, here.

Pair this pasta dish with a dry white wine, Homemade Garlic Bread, and a Classic House Salad!

MORE PASTA IDEAS YOU'LL LOVE

  • Steak Pasta
  • Chicken Pesto Pasta
  • Spaghetti and Meatballs
  • Lasagna Bolognese
Shrimp Pasta
Print Recipe
4.66 from 20 votes

Shrimp and Pasta with Tomatoes and Capers

A shrimp and pasta dish featuring tomatoes, angel hair pasta, and white wine sauce. 
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Keyword: Shrimp and Pasta
Servings: 6 Servings
Calories: 681kcal
Author: Kelly Anthony

Ingredients

  • 1 lb Wild-Caught Shrimp (preferably 18/20's)
  • 2 tablespoons Olive Oil
  • Shallot minced
  • 5 Cloves of Garlic minced
  • 1 c Dry White Wine preferably Sauvignon Blanc or Pinot Grigio
  • 2 Tbsp Capers drained, rinsed and roughly chopped
  • 1 ½ c of Cold Unsalted Butter, cut into ¼” cubes
  • 5 Medium-Sized Tomatoes cored, seeded and diced
  • ¾ lb Angel Hair Pasta cooked to al dente according to package instructions
  • 1 teaspoon Kosher Salt
  • Pinch Cayenne Pepper

Instructions

  • Peel and devein shrimp. Set aside until ready to use.
  • Add olive oil to a large sauté pan over medium-low heat.Add shallot and garlic and sauté 3-5 minutes until softened. Stir in wine, along with capers, and increase heat to medium-high. Allow to boil until significantly reduced, 5-8 minutes. 
  • Reduce heat back to medium-low. Add 6 or so cubes of butter at a time, gently whisk into the wine sauce until melted and repeat until all of the butter has been incorporated. Season with Kosher salt and a pinch of cayenne.
  • Add shrimp to sauce in a single layer, place lid on sauté pan and allow to cook for 7-8, covered, or until the shrimp has turned pink and is somewhat firm to the touch. Stir in tomatoes. Spoon the sauce and shrimp over the cooked pasta, serve, and enjoy

Nutrition

Calories: 681kcal | Carbohydrates: 34g | Protein: 22g | Fat: 47g | Saturated Fat: 29g | Cholesterol: 312mg | Sodium: 1082mg | Potassium: 453mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2270IU | Vitamin C: 18.2mg | Calcium: 150mg | Iron: 2.6mg

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Comments

  1. Julia says

    July 14, 2018 at 12:49 pm

    I had no idea why to add cold butter slowly into a sauce but now that I read that it makes totally sense! 🙂 Thanks for the information!

    Reply
    • Kelly Anthony says

      July 16, 2018 at 7:44 pm

      You got it! 🙂

      Reply
  2. Kate says

    July 14, 2018 at 4:52 pm

    What a fragrant and delicious looking pasta! I love cooking with wine - it adds such great flavour.

    Reply
    • Kelly Anthony says

      July 14, 2018 at 6:47 pm

      Thank you so much! Yes, It makes a huge difference!

      Reply
  3. Amy | The Cook Report says

    July 14, 2018 at 5:32 pm

    You really can't beat the shrimp and pasta combo!

    Reply
    • Kelly Anthony says

      July 14, 2018 at 6:48 pm

      Not in a million years 😉 Thank you!

      Reply
  4. Sara says

    July 14, 2018 at 6:41 pm

    What a delicious dinner idea! Those shrimp look incredibly good!

    Reply
    • Kelly Anthony says

      July 14, 2018 at 6:48 pm

      Thank you!

      Reply
  5. Sonia says

    July 15, 2018 at 1:38 am

    I am I just love shrimps.in pasta... And this looks so delicious and inviting.. can't wait to try it!

    Reply
    • Kelly Anthony says

      July 16, 2018 at 7:41 pm

      Thank you, Sonia! You'll love it!

      Reply
  6. Jennifer says

    July 24, 2018 at 10:59 am

    I had no idea how simple it is to make a buerre blanc sauce, I'm looking forward to trying it!

    Reply
    • Kelly Anthony says

      July 24, 2018 at 12:58 pm

      Yes, so simple! Thank you, Jennifer!

      Reply
  7. Danielle says

    July 24, 2018 at 11:01 am

    This pasta just screams summer. I love how light and simple it is.

    Reply
    • Kelly Anthony says

      July 24, 2018 at 12:58 pm

      Thanks, Danielle! Me too 😉

      Reply
  8. Claudia Lamascolo says

    July 24, 2018 at 11:07 am

    wow those shrimp are gorgeous so Large! I love this kind of meal I order it out alot now I can make it myself!

    Reply
    • Kelly Anthony says

      July 24, 2018 at 12:58 pm

      Thank you, Claudia!

      Reply
  9. Lauren Vavala @ DeliciousLittleBites says

    July 24, 2018 at 11:22 am

    This recipe sounds amazing! From the shrimp to the capers to the tomatoes - perfect!

    Reply
  10. Lisa says

    July 24, 2018 at 11:55 am

    I'm loving the simplicity of this recipe and the combination of flavors. My husband is sure to love it.

    Reply
  11. Angelita says

    March 07, 2019 at 12:05 am

    OMG!! I have been looking at this recipe for a week now. I just made it. It smells soul delisious and tastes like heaven!!!! Thank you for sharing.

    Reply
    • Kelly Anthony says

      March 07, 2019 at 10:11 pm

      Thank you so much, Angelita!!! Thrilled you enjoyed it 🙂

      Reply
4.66 from 20 votes (10 ratings without comment)

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I’m Kelly Anthony — a baker, home chef, and mom with a passion for food and an adoration for entertaining.

Comfort food is my specialty, and it is truly my pleasure to share these recipes with you. If you’d like to get to know me a little better, click here.

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