When life gets crazy, there’s nothing quite like a cooking date in our own kitchen to unwind and recharge together. Of course, it’s always fun to go out to eat too, but with Nathan’s night shift schedule, that wasn’t feasible for about a month. Even cooking together was trickier than usual. He’d have breakfast while I ate dinner, so we were rarely eating the same food. I was starting to miss our time in the kitchen together!
When I came up with this recipe, I hoped it would be enough to tempt him to eat dinner-food for his breakfast and have a little date night before his shift, and I was right! It was such a treat to do something that felt “normal” for us in the midst of an unusual work schedule.
My love for caprese flavors stems from the chicken caprese at Bravo, which has been well documented on this blog. Sadly, there are no Bravos in Charlottesville. When I came across a chicken caprese pasta recipe in a recent Southern Living magazine, it sparked my craving and I knew I had to find a way to fix it, with or without Bravo nearby.
Enter…this shrimp caprese pasta! It can be made in ~20 minutes, which makes it a great choice for a weeknight when you still want to feel fancy (or when you’re trying to squeeze in a solid meal before someone’s night shift…)
I loosely based the below recipe off the one in the magazine. Pasta screams comfort food to me, particularly for cozy cold nights, but with the shrimp, fresh tomatoes, and asparagus, this felt like a summery spin on a classic dish. This is good for breakfast, lunch, or dinner – just ask Nathan 🙂
Shrimp Caprese Pasta
(Adapted from Southern Living magazine)
- 12 oz. cooked and peeled shrimp
- 20 oz. basil pesto
- 16 oz. angel hair pasta
- ~3/4 cup shredded mozzarella cheese
- 10 oz. grape tomatoes
- 2 garlic cloves
- 2 tbsp olive oil
- 1/4 cup onions
- Cook pasta according to directions, drain. Reserve 1.5 cups cooking water.
- In a large pot, add olive oil and heat for a couple minutes before adding grape tomatoes. Stir. Cook until softened, about 2 minutes.
- Add garlic and onions to pot while continuously stirring.
- Add shrimp, pasta, pesto, and 1/2 cup of the cooking water to pot. Stir. Gradually add in remaining cooking water until desired consistency is reached.
- Transfer to serving platter. Sprinkle with mozzarella cheese.
This was outstanding! Cooking the tomatoes takes them to another level, and the shrimp were delicious too. As much as I love the classic chicken caprese, shrimp caprese gives it a run for its money. We don’t normally buy seafood, so when we do have it, it’s a treat!
For our sides, Nathan charred the asparagus in our cast iron skillet and we had some leftover French bread from the week before. Both made excellent accompaniments to this meal – I wouldn’t change a thing!
This recipe makes plenty of leftovers, so it’d be great to cook when you’re having a dinner party or for a family. It’s so good, you won’t mind having it all to yourself either though 😉