Shrimp Capellini Pomodoro

Step 1

Start by bringing a pot of water to a boil and cook the pasta according to the directions on the box.

Step 2

Meanwhile preheat your broiler. Set the clusters of cherry tomatoes on a broiler safe dish. Drizzle with a lug of olive oil and a pinch of sea salt. Broil them until they burst and start releasing their juices. About 5 minutes or so, and keep warm.

Step 3

Heat up the 4 tbsp of olive oil in a sautee pan over medium low heat. Add the garlic and cook for about 35 seconds until it releases its flavors (don’t let it get any color.

Step 4

Add the red pepper flakes, diced tomatoes and the halved cherry tomatoes. Let them to simmer on low flame until they start to release their juices (3-5 min). Season to your taste with the sea salt.

Step 5

Add the cleaned shrimp, cover with a lid and cook an additional 2 to 3 minutes or so, until no longer translucent, slightly pink and curls up.

Step 6

Add the squeezed lemon juice and lemon zest. Adjust seasoning with the salt and pepper then add the the capellini to coat nicely in the sauce.

Step 7

Transfer to serving plates, dividing the seafood between them. Finish with a nice drizzle of extra virgin olive oil, some of the broiled cherry tomatoes and sprinkle with the basil leaves. Serve with extra lemon wedges on the side.