Ingredients
- 1 16-ounce box of capellini pasta
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of butter (optional)
- ½ cup fresh parsley, chopped
- 4 cloves of garlic, minced
- ½ teaspoon of freshly ground black pepper
- ½ teaspoon of red pepper flakes (optional)
- 1 teaspoon sea salt
- 1 teaspoon seasoned salt
- 1 ½ lbs. large uncooked fresh or frozen (thawed) shrimp, peeled & deveined (tail on)
- 1 teaspoon of fresh lemon zest
- 3 tablespoons of capers
- ½ cup white wine
- Juice of 1 lemon
- Chopped parsley (garnish)
Preparation
- Bring 4 quarts of water to a rolling boil. Add salt to taste if desired. Add pasta to water and stir gently. Return to boil and cook uncovered for 3 minutes. Remove from heat. Add 1 cup of cold water to stop cooking. Drain well and set aside.
- In a large 12-inch skillet, heat oil and butter on medium heat. Add parsley and cook 1 minute. Add garlic, peppers and salts. Stir and let cook 1 minute. Add shrimp, lemon zest, capers and wine; cook 2-3 minutes. Add pasta and sauté the ingredients for 2 additional minutes. Remove the skillet from heat. Add lemon juice and fresh parsley; stir. Serve immediately.
Notes
Additional Information:
Capellini pasta is well-suited for this particular dish because it’s quick to cook and the herbs and spices permeate the pasta, enhance the overall flavor. However, you may try other pasta types; just make sure to follow the instructions for cooking that particular pasta.
Butter is used as a flavoring agent and can be omitted. If salt is an issue, omit that as well.
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