Capellini, White Wine San Marzano Sauce, Tomato Basil Relish, Pesto Oil

Bring a large pot of salted water to a boil. Add the Capellini pasta and cook according to package instructions until al dente, about 3-4 minutes. Drain and set aside.

Cook the Capellini

In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute. Add the shrimp and cook until they turn pink, about 2-3 minutes.

Sauté the Shrimp

Pour in the white wine and let it simmer for 2 minutes, scraping the bottom of the skillet to release any bits stuck to it.

Deglaze with Wine

Stir in the crushed San Marzano tomatoes, salt, and black pepper. Simmer for about 5 minutes until the sauce thickens slightly.

Add Tomatoes and Season

Add the cooked Capellini to the skillet and toss to combine with the shrimp and sauce. Remove from heat and stir in grated Parmesan cheese and chopped parsley.

Combine with Pasta

In a bowl, combine the halved cherry tomatoes, chopped basil, olive oil, balsamic vinegar, and salt to taste. Mix gently and set aside to marinate.

Mix the Relish

In a small bowl, mix the pesto sauce with olive oil until well combined. This will be drizzled over the dish before serving.

Prepare Pesto Oil

To serve, place a generous portion of the shrimp scampi over a plate of Capellini. Top with the tomato basil relish and drizzle with the pesto oil.

Plate the Dish

Capellini pasta

Large shrimp, peeled and deveined

Butter

Garlic, minced

White wine

San Marzano tomatoes, crushed

Parmesan cheese, grated

Salt

Black pepper

Fresh parsley, chopped

Cherry tomatoes, halved

Fresh basil, chopped

Olive oil

Balsamic vinegar

Pesto sauce

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