Shrimp and Pasta with Tomatoes and Capers
A shrimp and pasta dish featuring tomatoes, angel hair pasta, and white wine sauce.
Servings: 6 Servings
Calories: 681kcal
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