Spicy shrimp capellini is a traditional seafood dish with a bit of a kick. Use whole wheat capellini and Colavita crushed tomatoes for a healthy and hearty summer meal.
In a large pot of boiling water, cook capellini according to package directions. Set aside.
In a large skillet, heat olive oil and 1 tablespoon butter over medium heat.
Add garlic, shallots and jalapeno, sautéing until soft.
Pour in white wine and let simmering until reduced by half.
Once reduced, add in crushed tomatoes, fresh thyme, and clam juice. Cook, stirring occasionally, until sauce has reduced and thickened. Season with salt and pepper as needed.
Add in shrimp and simmer for about 60 to 90 seconds on each side. Shrimp should be pink throughout, but be careful not to overcook.
Stir in lemon juice, capers and butter and remove from heat. Add in basil, stirring just to incorporate.
Pour shrimp pasta mixture over capellini pasta and toss just to coat.
Serve immediately and top with grated Parmesan cheese, if desired.