Capellini with Shrimp, Capers and Tomatoes

• 3/4 pound capellini
• Reserved Sauteed Garlic Shrimp
• 2 small tomatoes, coarsely chopped
• 1 1/2 tablespoons drained capers
• Kosher salt
• Freshly ground pepper

1. In a large pot of boiling salted water, cook the capellini until al dente.
2. Drain, reserving 1 cup of the pasta cooking water.
3. Return the capellini to the pot.
4. Add the Sauteed Garlic Shrimp with their juices along with the tomatoes, capers and the reserved pasta cooking water.
5. Toss over low heat until the shrimp are heated through and the pasta is well coated.
6. Season with salt and pepper and serve.

capellini, garlic shrimp, tomatoes, capers, kosher salt, freshly ground pepper

Taken from www.foodandwine.com/recipes/capellini-with-shrimp-capers-and-tomatoes (may not work)