Shrimp and Tomato Pasta

Kitchen Tested
  • Yield 6 to 8 servings

The shrimp and capers make this quick dish special.


1 (16-ounce) package angel hair (capellini) pasta
2 pounds medium shrimp, peeled
1 teaspoon minced garlic
2 cups chopped Roma (plum) tomatoes (about 6)
1 tablespoon chopped parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 1/2 teaspoons Dijon mustard
3 tablespoons lemon juice
1/4 cup capers, drained
Salt and pepper


  1. Prepare pasta according to package directions, omitting any oil and salt.  Drain and set aside.
  2. Meanwhile, in a large pan coated with nonstick cooking spray, saute shrimp, garlic, tomatoes, parsley, thyme, basil and oregano over medium heat until shrimp are done, 5 to 7 minutes.  Mix in mustard, lemon juice, capers, and salt and pepper.  Toss with pasta and serve.



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