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.
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)
Instructions
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.
Recipe by Carla Crudup at https://www.carlacrudup.com/garlic-shrimp-pasta/