Imagine twirling your fork into a plate of delicate capellini, perfectly coated with fragrant herbs and succulent shrimp that practically melt in your mouth. This Italian-inspired dish is not just a meal—it's a culinary escape that transforms ordinary weeknight cooking into a restaurant-quality experience. In just 25 minutes, you'll create a stunning pasta dish that looks like it took hours to prepare, impressing both family and dinner guests with minimal effort and maximum flavor.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz capellini pasta
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat.
- Add the capellini pasta to the boiling water and cook according to package instructions, typically 3-4 minutes, until the pasta is al dente. Reserve 1/2 cup of pasta water before draining.
- While the pasta is cooking, pat the shrimp dry with paper towels and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
- Add the seasoned shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and are just cooked through. Remove shrimp from the pan and set aside.
- In the same skillet, add the chopped fresh basil and parsley. Toss briefly to release their aromatic oils.
- Drain the cooked capellini and add it directly to the skillet with herbs. If the pasta seems dry, add some reserved pasta water.
- Add the cooked shrimp back to the skillet and gently toss everything together to combine and reheat.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately in warm pasta bowls, garnishing with extra fresh herbs if desired.
Tips
- Always salt your pasta water generously—it should taste like the sea to properly season the pasta from within.
- Pat shrimp completely dry before cooking to ensure a beautiful golden sear and prevent steaming.
- Work quickly when cooking shrimp: they go from perfectly tender to rubbery in seconds. Remove them from heat as soon as they turn pink.
- Reserve pasta water before draining—its starchy goodness helps create a silky sauce that clings beautifully to the capellini.
- Use the freshest herbs possible. If you can't find fresh basil or parsley, avoid dried herbs and opt for high-quality frozen herbs instead.
- Serve immediately after tossing to maintain the pasta's ideal texture and temperature.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 25g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 180mg
