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Old Bay shrimp with capellini in white platter.
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4.20 from 5 votes

Old Bay Shrimp Pasta

Pasta with Old Bay Shrimp, burst cherry tomatoes, capers, shallots, and garlic is packed with flavor and incredibly easy to make! Perfect for summer nights!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Servings: 4
Author: James Delmage

Ingredients

For the shrimp brine

  • 1 1/2 pounds medium shrimp 31-40 count, cleaned and deveined
  • 1/2 teaspoon baking soda
  • 2 teaspoons Old Bay seasoning

For the pasta

  • 1 pound capellini
  • 1/4 cup extra virgin olive oil
  • 2 large shallots sliced
  • 5 cloves garlic sliced
  • 24 ounces cherry tomatoes halved
  • 1 cup dry white wine
  • 1 cup low-sodium seafood stock see notes below
  • 2 teaspoons Old Bay seasoning
  • 1 tablespoon worcestershire sauce
  • salt and pepper to taste
  • 2 cups pasta water will most likely not need it all
  • 2 tablespoons cold butter cubed
  • 3 tablespoons capers rinsed
  • 1/4 cup minced flat-leaf Italian parsley

Instructions

Brine the shrimp

  • Place cleaned and dry shrimp in a bowl with the baking soda and Old Bay seasoning.  Mix well. Let the shrimp sit for 10-15 minutes before sauteing.

For the pasta

  • Bring a large pot of salted water to boil.
  • Heat a large pan to medium heat. Add the extra virgin olive oil and saute the shrimp for about 2 minutes or until just cooked.  Remove the shrimp and set aside tented with foil to keep warm.  To the same pan add the shallots and saute for 2 minutes then add the garlic and continue to cook until lightly golden (about 2 more minutes).
  • Turn the heat to medium-high. Add the cherry tomatoes and sprinkle with a touch of salt and saute for ~5 minutes or until they begin to burst.
  • Add the wine and bring the sauce to a boil while scraping the pan with a wooden spoon to remove any brown bits. Reduce by half then add the stock, Old Bay seasoning, and worcestershire sauce.
  • Meanwhile, cook the pasta.
  • Add 1 cup of pasta water to the sauce then lower the heat and add the shrimp back to the pan to heat through. Once heated through, remove the pan from the heat and whisk in the butter, one cube at a time. Add the parsley and capers and mix well. Taste test and season with salt and pepper as required.
  • Place the capellini onto a large platter and pour the shrimp and sauce all over the top.
  • If the pasta becomes too dry add more of the reserved pasta water.  Enjoy!

Notes

  • Baking soda. The baking soda makes the shrimp plumper and have a better texture.  At the levels used it will impart no taste.  You can omit the baking soda if you like.
  • Pasta water. Always reserve extra pasta water just in case the pasta dries out while sitting and or waiting to serve.
  • Seafood stock.  Sub in shrimp stock, Better than Bouillon lobster stock or even chicken or vegetable stock.
  • Leftovers.  Old Bay shrimp with Capellini can be saved for up to 3 days and reheated in the microwave though this shrimp dish is best eaten right away.

Nutrition

Calories: 737kcal | Carbohydrates: 95.1g | Protein: 47.8g | Fat: 17.2g | Saturated Fat: 2.6g | Cholesterol: 299mg | Sodium: 501mg | Potassium: 543mg | Fiber: 5.1g | Sugar: 4.5g | Calcium: 149mg | Iron: 1mg

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