Best Capellini And Shrimp Alla Rosa Recipes

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 CAPRESE

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally.
• Drain pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.

SHRIMP CAPELLINI

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.

CAPELLINI AND SHRIMP ALLA ROSA

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.