Wednesday, 15 February 2017

Shrimp Scampi with Capellini

Makes 6-8 large servings


Two 450 g packages of capellini (angel hair pasta)  I like to buy the nests instead of straight pasta (La  Molisana Nidi '0' Capelli Angelo Pasta #100)
1/4 cup olive oil
40 or more med/large shrimp fresh or frozen (if frozen defrost in fridge overnight)
6 large cloves of garlic (squeezed through a garlic press)
1-2 teaspoons red chili pepper flakes (add more if you like it hot)
3/4 cup of dry white wine or more if it evaporates too much
1/2 teaspoon black pepper
1 teaspoon salt
6 tablespoons of butter
chopped Italian parsley as desired


Bring water from Capellini pasta to boil while preparing shrimp (below)
Heat olive oil on high heat in a large skilled, then add shrimp and cook, stirring until cooked through
Using a slotted spoon to keep oil in pan, move shrimp to a bowl.
To the heated olive oil in the large skillet, add garlic, red pepper flakes, wine, salt and pepper cooking and stirring over high heat for about two minutes.
Add butter to skillet and stir until it is dissolved.
Add shrimp from the bowl back into the skillet, stirring to fully coat.
Remove skillet from heat.
Cook Capellini pasta for about 5 minutes according to directions.  Reserve 1 cup of water from the pasta in case you need to add more moisture to the pasta after combining shrimp and oil mixture. Drain pasta.
In the large skillet or stock pot, mix the drained capellini pasta with the shrimp mixture, tossing and coating pasta well.  Add reserved water only if needed for more moisture.

Sprinkle with chopped parsley as desired.  Enjoy!

Adapted from

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