Shrimp Capellini Recipes

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SHRIMP CAPELLINI

This simple, yet delicious, recipe is by Chef Kathy Cary. It is a favorite among her customers at Lilly's. I found it in the newspaper.

Provided by SkinnyMinnie

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11



Shrimp Capellini image

Steps:

  • Cook the capellini in a large pot of boiling salted water until tender, 7-10 minute.
  • Drain and rinse in cold water.
  • Blanch the broccoli in boiling water for 2-3 minute.
  • Drain and run under cold water.
  • Toss all of the ingredients together in a large bowl and serve.

Nutrition Facts : Calories 1137.9, Fat 75.7, SaturatedFat 12.3, Cholesterol 270.2, Sodium 1585, Carbohydrate 64.5, Fiber 10.1, Sugar 5.2, Protein 54

1/2 lb capellini (or other long, thin pasta)
1 head broccoli, cut into florets
1/2 cup pimiento, drained and diced
2 scallions, chopped
1 1/2 cups artichoke hearts
1 1/4 cups olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 tablespoon dried dill or 2 tablespoons fresh dill
1 1/2 lbs medium shrimp, cooked and peeled
1/2 cup parmesan cheese

CAPELLINI WITH SHRIMP, PEPPERS, AND SALAMI

Super-thin capellini pasta cooks faster than other varieties; sweet and slightly spicy peppers, with strips of salami, add instant flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 7



Capellini with Shrimp, Peppers, and Salami image

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, in a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add bell peppers, and cook, tossing, until crisp-tender, 3 to 5 minutes. Add shrimp, and cook, tossing, until opaque throughout, 2 to 3 minutes. Stir in salami and pepperoncini; season with salt and pepper.
  • Cook pasta until al dente; drain, and return to pot. Add remaining 2 tablespoons oil to pasta in pot; season with salt and pepper, and toss to combine. Serve pasta topped with shrimp mixture and pan juices.

Coarse salt and ground pepper
3 tablespoons olive oil
3 mixed bell peppers (ribs and seeds removed), thinly sliced lengthwise
1 pound frozen large shrimp (peeled and deveined), thawed
2 ounces thinly sliced Genoa salami, cut into strips (1/2 cup)
1/4 cup pepperocini, stems removed, thinly sliced crosswise
8 ounces capellini pasta (angel-hair)

CAPELLINI AND SHRIMP ALLA ROSA

This is probably my favorite pasta recipe of all time. Originally from Food & Wine's "Pasta" cookbook, I've tweaked it over the years to my taste. Here's their description: "Slender capellini soak up sauce like a blotter. So, toss the pasta first with butter and then ladle the basil-infused sauce over each portion." Their wine recommendation is a Vinho Verde from Portugal. Yum, one of my favorites too! This recipe doubles and triples very well - I've served it many times for dinner parties and everyone loves it.

Provided by Jostlori

Categories     European

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10



Capellini and Shrimp Alla Rosa image

Steps:

  • In a large saucepan, melt 3 tablespoons of the butter over moderately low heat. Add the onion, garlic, red pepper flakes and salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
  • Add the tomatoes and bring to a boil. Reduce the heat and simmer, partially covered, until thick, about 45 minutes. Stir occasionally during cooking.
  • During the last 10 minutes of cooking, put a large pot of water on the stove and bring to a boil, getting ready for the pasta.
  • Mash the tomatoes with a potato masher until all large pieces are broken up. (Original recipe says to run through a food mill, but I don't think it's necessary)
  • Add the heavy cream and bring the sauce to a boil over moderate heat.
  • Add the shrimp and basil and cook just until the shrimp are pink, about 4 minutes.
  • Add salt to the pot of boiling water, then add the pasta. Cook until the pasta is just done, about 3 minutes. Drain.
  • Toss the pasta with the remaining 1 tablespoon butter.
  • The original recipe says to serve the pasta topped with the sauce, but we like to just mix it all together in the pot and serve already coated.
  • You can pass freshly grated parmesan at the table, if desired.

Nutrition Facts : Calories 569.9, Fat 18.3, SaturatedFat 10.3, Cholesterol 153.4, Sodium 1186.4, Carbohydrate 76.3, Fiber 5.7, Sugar 8.7, Protein 25.4

4 tablespoons butter
1 onion, chopped
4 garlic cloves, minced
1/2 teaspoon dried red pepper flakes
1 teaspoon salt
1 (28 ounce) can diced tomatoes, with juice
3 tablespoons heavy cream
3/4 lb medium shrimp, shelled and deveined
2 tablespoons fresh basil, chopped
3/4 lb capellini or 3/4 lb angel hair pasta

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