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
LEMON CAPELLINI
Steps:
- Add 2 tablespoons of salt to a large pot of boiling water. Add the capellini and cook for 3 to 4 minutes, until just al dente.
- Meanwhile, heat a large (12-inch) saute pan, add the butter, and heat until the butter is melted. Add the zest and juice of the 2 lemons. Add 2 teaspoons salt and 1 teaspoon pepper and swirl the pan to combine.
- As soon as the pasta is cooked, lift the pasta out of the water with tongs, allowing most but not all of the water to drain back into the pot, and add all the pasta to the sauce. Cook for one minute, adding pasta water to the sauce with a ladle just enough to keep the pasta moist.
- Transfer the pasta to a serving platter or individual plates. Garnish with more lemon zest, sprinkle with salt and pepper, and squeeze a little lemon juice on top. Serve hot.
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.
RED PEPPER CAPELLINI WITH SHRIMP
Make and share this Red Pepper Capellini With Shrimp recipe from Food.com.
Provided by Firems911
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Gently saute the pepper and garlic in the olive oil in a non-stick skillet until the garlic begins to color.
- Add the shrimp and cook for 1 minute.
- Add the tomatoes, capers, basil, parsley, wine, salt and capellini.
- Cook quickly to reduce the liquids.
- To serve: Toss the pasta with the cheese and divide onto 4 plates.
- To peel a tomato, cut an "x" in the bottom with a sharp knife. Plunge the tomato into boiling water for 30 seconds. Cool. Peel. Squeeze out the seeds, then dice.
CREAMY FIRE-ROASTED TOMATO & PESTO SHRIMP CAPELLINI
Looking for a creamy seafood dinner using Muir Glen® tomatoes? Then try this pasta dish that features shrimp and pesto - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Cook and drain pasta as directed on box. Return to saucepan; cover to keep warm.
- Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Add shrimp and garlic; cook 3 to 4 minutes, stirring frequently, until shrimp are pink. Remove shrimp from skillet; cover to keep warm.
- Place tomatoes, whipping cream, pesto and salt in skillet; mix well. Bring to a boil. Reduce heat to medium-low; simmer, stirring frequently, 8 to 10 minutes until sauce thickens. Remove from heat; stir in shrimp.
- Add shrimp mixture to pasta; toss gently to coat. Place on individual plates. Sprinkle each with cheese. Garnish with basil.
Nutrition Facts : Calories 530, Carbohydrate 38 g, Cholesterol 175 mg, Fat 4, Fiber 3 g, Protein 23 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 4 g, TransFat 1 g
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