Dinner

Garlic Butter Capellini Pomodoro with Shrimp Recipe

ByThomas Greene February 11, 2026February 11, 2026

Introduction

This Garlic Butter Capellini Pomodoro with Shrimp is a light yet flavorful pasta dish perfect for a weeknight dinner or a special occasion. The fresh tomato sauce simmered with garlic and basil pairs beautifully with tender, sautéed shrimp and delicate capellini pasta.

A white speckled bowl holds a layered dish with thin, light yellow noodles forming the base layer, topped with a mix of small, orange-brown cooked shrimp and brown sausage slices scattered unevenly. There are bits of green leafy herbs mixed throughout, adding contrast. The dish is sprinkled with white cheese shavings and cracked black pepper, with a fork resting inside and a woman's hand holding the bowl from the bottom left on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. large shrimp
Salt, pepper, and olive oil for the pan
4 cloves garlic
4 cups diced fresh tomatoes or halved cherry tomatoes
2 cups chicken or vegetable broth
4 tablespoons butter
1/2 cup fresh basil leaves, cut or torn into small pieces
Salt to taste
8 ounces DeLallo capellini
Parmesan cheese for topping

Instructions

Step 1: Heat a swirl of olive oil in a large skillet over medium heat. Season the shrimp with salt and pepper, then cook them until pink, about 2 minutes per side. Remove shrimp from the pan and set aside.
Step 2: In the same pan, add a small amount of oil over medium-low heat and sauté the minced garlic for 1 to 2 minutes until fragrant.
Step 3: Add the diced tomatoes and broth to the pan. Let the mixture simmer for about 10 minutes until it thickens into a sauce.
Step 4: Meanwhile, cook the capellini according to package instructions. Drain and set aside.
Step 5: Stir the butter and fresh basil into the thickened sauce. If the sauce needs more time to thicken, keep it on low heat for a few more minutes. Season with additional salt if needed.
Step 6: Return the cooked shrimp to the sauce, stirring gently to combine. Serve the sauce and shrimp over the cooked capellini, and top with grated Parmesan cheese and freshly ground pepper.

Tips & Variations

For a vegetarian option, omit the shrimp and add sautéed mushrooms or zucchini instead.
Use fresh herbs like oregano or thyme along with basil for added flavor complexity.
Cherry tomatoes work well for a sweeter sauce, while plum tomatoes give a more robust flavor.
Add a pinch of red pepper flakes to the garlic for a subtle spicy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the sauce has thickened too much. For best texture, cook the pasta fresh and reheat the sauce and shrimp separately.

How to Serve

A white speckled bowl holds a dish of spaghetti pasta forming the first layer, pale yellow and soft in texture, filling most of the bowl at the bottom. On top, there is a mix of golden-orange cooked shrimp and small pieces of tomato in a chunky reddish-orange sauce, scattered with bits of green leafy herbs, possibly spinach or basil. Small white shreds of cheese are sprinkled over the top, melting slightly into the warm ingredients. A woman's hand with black nail polish is lifting a forkful of spaghetti from the left side of the bowl, twisting the noodles around the fork. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Just be sure to thaw them completely, pat dry, and adjust cooking time slightly to avoid overcooking.

What type of pasta works best with this sauce?

Capellini is ideal because its delicate strands absorb the light tomato sauce well, but you can substitute with angel hair or thin spaghetti if preferred.