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
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 AL GAMBERETTI (ANGEL HAIR PASTA WITH SHRIMP)
This recipe combines shrimp and pasta with mushrooms and artichokes in a light garlic tomato sauce. Adapted from Napoli in Loma Linda, California.
Provided by threeovens
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions; drain.
- Meanwhile, heat a large skillet or saute pan over medium high heat and add the olive oil, shrimp and garlic; cook, stirring frequently until the shrimp just turns opaque, about 2 minutes.
- Add the mushrooms, tomatoes, and artichokes and keep cooking until the mushrooms are softened, about 3 minutes.
- Season to taste with salt and pepper.
- Toss with pasta and garnish with fresh parsley.
CAPELLINI WITH TOMATOES, GARLIC, AND BASIL
This is another pretty good diabetic recipe. It's got allot of flavor, and it makes your house smell really good too! :) The Diabetic Exchange on this one is: 2 1/2 carbohydrate (bread/starch), 1/2 fat
Provided by MizEmerilLagasse
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Lightly coat a heavy nonstick skillet with cooking spray.
- Place over medium heat and add the garlic slices.
- Cook slowly until garlic is lightly and evenly browned.
- Reduce heat to low and add tomatoes, basil, salt (if using), and pepper.
- Cook just until the tomatoes are heated through, about 3 minutes.
- Meanwhile, cook capellini according to package directions to al dente; drain and place on a pasta plate or in a large bowl.
- Drizzle pasta with olive oil and toss to evenly coat.
- Arrange the hot tomato mixture on top and sprinkle with Parmesan cheese shavings.
- Serve at once, tossing the mixture as you serve.
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 WITH ANCHOVY SAUCE
A great sauce to make when you haven't got much time to fuss over dinner. This tastes wonderful and needs only a green salad and a glass of wine to make a fabulous meal.
Provided by evelynathens
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Pour oil from bottle of anchovies into 1/3 cup measuring cup; add olive oil to reach 1/3 cup.
- Cook garlic cloves in oil over moderately-high heat until golden - discard garlic; add 8 anchovy fillets, or to taste and simmer, stirring, until the anchovies dissolve.
- Add tomatoes and olives and simmer 5 minutes, or until thickened slightly; stir in parsley and season to taste.
- Cook capellini until al dente and toss with sauce.
- Serve immediately.
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- 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)
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