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
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
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
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.
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
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
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