Rating: Unrated
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I threw together this pasta with what I had, as an attempt to make a creamy sauce sans heavy cream. It's more of an olive oil-cheese sauce than a pesto sauce, and it clings best to angel hair. The key is cooking the pasta with shrimp shells. Oh, and not to overcook anything, by having all the ingredients ready to go. The sweetness of the shrimp and red bell pepper complements the savory capers and sun-dried tomatoes.


Recipe Summary test

15 mins
15 mins
30 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

  • 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.

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

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

  • 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.

Cook's Notes:

Using heavy cream instead of sour cream might be even better!

If you've got more veggies than I did, toss in arugula, spinach, and/or cherry tomatoes.

Nutrition Facts

295 calories; protein 17.4g; carbohydrates 34.6g; fat 9.9g; cholesterol 77.2mg; sodium 444.6mg. Full Nutrition