- 3/4 pound capellini
- Reserved Sautéed Garlic Shrimp
- 2 small tomatoes, coarsely chopped
- 1 1/2 tablespoons drained capers
- Kosher salt
- Freshly ground pepper
- In a large pot of boiling salted water, cook the capellini until al dente. Drain, reserving 1 cup of the pasta cooking water. Return the capellini to the pot. Add the Sautéed Garlic Shrimp with their juices along with the tomatoes, capers and the reserved pasta cooking water. Toss over low heat until the shrimp are heated through and the pasta is well coated. Season with salt and pepper and serve.
Contributed By Melissa Rubel Jacobson Photo © Gareth Morgans Published