Briny Shrimp Pasta

Sweet shrimp and red bell pepper complement savory capers and sun-dried tomatoes in this quick-cooking weeknight pasta dish.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 295 Calories

Ingredients

• 3 tablespoons sour cream
• 2 cloves garlic, minced
• 3 tablespoons capers
• 1 (16 ounce) package angel hair pasta
• 1 teaspoon red pepper flakes
• 1 large red bell pepper, thinly sliced
• 1 pinch freshly cracked black pepper to taste
• 4 tablespoons prepared basil pesto, or to taste
• 3 tablespoons diced oil packed sun-dried tomatoes, drained, oil reserved
• 5 leaves fresh basil, chopped, or to taste
• 0.5 tablespoon olive oil
• 0.75 pound medium shrimp, shelled and deveined, shells reserved
• 0.5 cup freshly grated Pecorino Romano cheese

Recipe Instructions

Step 1

Throw shrimp shells into a large pot of well salted water. Bring to a boil while preparing the sauce.

Step 2

Combine olive oil and garlic in a cold pan. Cook over medium heat until garlic is fragrant but not yet browned, about 1 minute. Add bell pepper and red pepper flakes. Fry, tossing constantly, for another minute. Stir in the pesto, sun-dried tomatoes, and capers. Cook and stir until capers start to burst, about 2 minutes. Reduce heat to low.

Step 3

Meanwhile, add angel hair pasta to the boiling water. Cook, stirring occasionally, until barely tender yet firm to the bite, 4 to 5 minutes.

Step 4

Stir shrimp into the sauce and add some pasta water; reduce to your liking, about 2 minutes.

Step 5

Drain pasta, reserving the water. Transfer pasta to the sauce; add cheese and sour cream. Stir until mixture starts to combine and pour in more pasta water as desired. Season with pepper. Remove from heat and stir in basil before serving.