Shrimp Capellini Recipes
SHRIMP DURANGO
Steps:
- Bring a large pot of water to boil, add fettuccine noodles and return water to boil. Cook until noodles are al dente. Drain well.
- Meanwhile, in a large skillet, melt butter over medium heat, add shrimp and cook about 3 minutes, until shrimp turn pink. Remove shrimp from heat and set aside.
- Pour wine and lime juice into the skillet used to cook the shrimp. Bring the mixture to a boil. Boil until the mixture is reduced by half, about 2 minutes. Return shrimp to skillet. Add cilantro, cayenne pepper and salt and pepper. Stir to heat the mixture through, about 2 minutes. Toss with pasta and serve.
Nutrition Facts : Calories 421.8 calories, Carbohydrate 56.9 g, Cholesterol 130.3 mg, Fat 8.8 g, Fiber 2.7 g, Protein 25.6 g, SaturatedFat 4.3 g, Sodium 160.1 mg, Sugar 2.9 g
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.
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
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- Rinse lemon; trim and discard thin slices from each end. Thinly slice lemon, saving the juice; discard seeds and finely chop fruit. Put fruit and juice in a 5- to 6-quart pan. Add coriander seeds, fennel seeds, pepper, broth, and wine. Bring to a boil over high heat. Add pasta, stir, then add shrimp; stir often until pasta is tender to bite and shrimp are opaque but still moist-looking in center of thickest part (cut to test), about 5 minutes.
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- Heat a swish of oil in a large skillet over medium heat. Add the shrimp and season with salt and pepper. Cook until pink, about 2 minutes per side. Remove shrimp from the pan and set aside.
- In the same pan, heat just a tiny bit more oil over medium low heat and toss the garlic in. Saute for a minute or two until it smells amazing. Add the tomatoes and broth and simmer for 10-ish minutes. The tomatoes will start to become saucy, and gradually that sauce will start to thicken. This is good.
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- Cook the pasta according to package directions until al dente (about 3 minutes for capellini). Drain and set aside.
- In a small bowl, stir together all ingredients for the teriyaki sauce (soy sauce, rice vinegar, water, honey, garlic, ginger, cornstarch) until combined.
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- Heat up the 4 tbsp of olive oil in a sautee pan over medium low heat. Add the garlic and cook for about 35 seconds until it releases its flavors (don’t let it get any color.
- Add the red pepper flakes, diced tomatoes and the halved cherry tomatoes. Let them to simmer on low flame until they start to release their juices (3-5 min). Season to your taste with the sea salt.
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