Shrimp Capellini With Gorgonzola-Garlic Butter Sauc

Name: Shrimp Capellini With Gorgonzola-Garlic Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive or grapeseed oil; 1 pound large shrimp, peeled and deveined; 6 garlic cloves, 2 minced and 4 thinly sliced; 2 large leeks, thinly sliced; 3/4 box of capellini or angel hair pasta; 6 tablespoons butter, softened; 4 ounces gorgonzola dulce (or blue cheese of choice); 2 meyer lemons (or regular lemons); 1.5 cups Trebbiano or other Italian white wine; 1/2 cup clam juice; 4 roma tomatoes, remove seeds and dice into 1-inch cubes (should be about two cups); 1/8 cup parsley, minced; 1/8 cup capers, drained

Servings: persons

2 tablespoons olive or grapeseed oil
1 pound large shrimp, peeled and deveined
6 garlic cloves, 2 minced and 4 thinly sliced
2 large leeks, thinly sliced
3/4 box of capellini or angel hair pasta
6 tablespoons butter, softened
4 ounces gorgonzola dulce (or blue cheese of choice)
2 meyer lemons (or regular lemons)
1.5 cups Trebbiano or other Italian white wine
1/2 cup clam juice
4 roma tomatoes, remove seeds and dice into 1-inch cubes (should be about two cups)
1/8 cup parsley, minced
1/8 cup capers, drained

1
Heat one tablespoon butter and one tablespoon oil in a large saucepan.
2
Season shrimp with salt and pepper. Add to the hot pan being careful not the crowd the pan (you can do this in two batches if you need to). Cook shrimp for 2-3 minutes on one side until it easily releases from the pan and is pink. Cook for another 2 minutes and remove from pan (don't worry if they aren't completely cooked. They will finish cooking with the pasta at the end of the dish.
3
In the same pan that was used to cook the shrimp, heat another tablespoon of olive oil and butter.
4
Add leeks and cook over medium-low heat until softened and caramelizing, about 10-15 minutes.
5
Meanwhile, mince two large garlic cloves and thinly slice the other 4 cloves.
6
Combine the remaining 4 tablespoons of softened butter with the gorgonzola cheese and two cloves of minced garlic. Zest one lemon and add to the gorgonzola butter. Mix thoroughly and set aside.
7
Add sliced garlic (from 4 cloves) to the leeks and cook for about 2 minutes until softened. Add Trebbiano (or other white wine) and clam juice and reduce by half. Once reduced by half, add the juice of two lemons.
8
Prepare pasta water for capellini. Add salt and a drop of olive oil to water and bring to a bowl. Cook capellini according to package directions.
9
Reserve about 2 cups of pasta water. Add 1/2 cup of pasta water to leek-wine sauce and cook for 2 minutes.
10
Add gorgonzola butter, tomatoes, shrimp, parsley, and capers to sauce. Add capellini to the pan and cook, tossing the pasta with the sauce until the sauce coats pasta, about 3-4 minutes. If sauce seems too runny, cook for another few minutes. If sauce seems too thick, add more pasta water until you achieve your desired consistency.
11
Enjoy!

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive or grapeseed oil, 1 pound large shrimp, peeled and deveined, 6 garlic cloves, 2 minced and 4 thinly sliced, 2 large leeks, thinly sliced, and more.

Yes, Shrimp Capellini With Gorgonzola-Garlic Butter Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Capellini With Gorgonzola-Garlic Butter Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions