Best Capellini Wshrimp Peppers Salami Recipes

Red Pepper Capellini With Shrimp image

Provided by Firems911

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 teaspoon cracked red pepper
6 minced garlic cloves
2 tablespoons olive oil
24 medium shrimp, peeled, deveined
4 medium tomatoes, peeled, seeded, diced
4 teaspoons capers
6 tablespoons chopped basil
2 tablespoons chopped parsley
1/4 cup white wine
1/4 teaspoon salt
6 cups cooked whole wheat capellini
1/2 cup shredded parmesan cheese

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.

Lemon Capellini image

Provided by Ina Garten

Categories main-dish

Time 10m

Yield 6 servings

Number Of Ingredients 5

Kosher salt and freshly ground black pepper
1 pound dried capellini
1/2 pound (2 sticks) unsalted butter
Zest and juice of 2 large lemons
1 lemon for garnish

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.