capellini with rock shrimp, lemon, capers and jalapeños

Pasta with Rock Shrimp

I almost can't make pasta anymore without adding thin slices of jalapeños, also minced parsley and most of the time grated parmesan. Although, this pasta dish doesn't have any parmesan and shock of all shock I didn't miss it. I bought a half pound of rock shrimp 🍤 to make ceviche but that didn't happen, it happened later and I will get to that in a few posts. I love capellini which is a lot like angel hair pasta. I love angel hair pasta with fresh tomato basil garlic sauce, that might be my favorite pasta sauce, so simple and delicious.

I'm sharing this recipe because it was a huge hit at my dinner table with the rock shrimp and all the other ingredients -at first bite my husband, Scott, said this is really good, it must have been the jalapeños.

Recipe and Ingredients for Capellini with Rock Shrimp, Lemon, Capers and Jalapeños

serves 2-3

8 ounces Capellini pasta

8 ounces rock shrimp, peeled and deveined

1 tablespoon unsalted butter

1 tablespoon olive oil

1 garlic clove, minced

Sea salt and freshly ground black pepper

1/4 cup dry white wine

1 lemon, zest and juice, plus an extra lemon for slices to be served in pasta

1 tablespoon capers

1 tablespoon sliced jalapeños

2 tablespoons minced parsley

1/2 cup pasta water

Bring a large pot of salted water to a boil, add the Capellini and cook according to package directions, drain, saving half a cup of the cooking pasta water- set aside.

Meanwhile in a large skillet heat the butter and oil until it bubbles, stir in the minced garlic. Stir the garlic for about 30 seconds then stir in the rock shrimp. Cook and stir the shrimp for about two minutes or until pink.

Remove the shrimp garlic mixture from the skillet and set aside.

Pour the white wine into the skillet with the butter olive oil mixture, simmer until wine cooks down for a few minutes. Over the heat stir in the lemon juice, zest and capers. Remove from the heat and add the jalapeños, parsley, capellini, rock shrimp and pasta water.

Serve in shallow bowls immediately.

Comments

springtime chamomile tea cake with strawberry icing

Good grief, Easter is in the rear view mirror and we are deep into this new year. And once again it's tea time at my house. This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year. I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down. Baking with tea is both creative and fun. Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea. For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar. In addition to using lemon zest rub...

artichoke, green olive and caper tapenade

artichoke, green olive and caper tapenade serves 6 We spent last weekend with friends at their country home. They made dinner at home one night so I brought a couple of appetizers to share. My tapenade is easy to make, just spoon the blended artichoke mix into a terrine then pack in an ice chest for a short road trip. I like to serve it spread on small crisp crackers but toasted sliced baguette works well too. Save a sprinkle of capers for the top of your tapenade before serving and enjoy. recipe for artichoke, green olive and caper tapenade serves 6 One 14 ounce jar of artichoke hearts packed in water, drained and cut into quarters 1/3 cup pitted green olives, I like Castelvetrano green olives 1/3 cup extra virgin olive oil 2 tablespoons capers, plus extra for sprinkling on top 1-2 tablespoons lemon juice 2 cloves garlic, minced Aleppo pepper to taste, I use a scant 1/4 teaspoon Sea salt to taste Place the artichokes, olives, olive oil, capers,...

gougères

Gougères We affectionately refer to this traditional French pastry/party snack as cheesy puffs. Our friend Gerard Rottiers formerly from Sonoma but really from France never left home for a party without a tray of gougères to share with his friends and no matter how many times I make Gougères I always think of him when I sprinkle that last little bit of grated Gruyère on top of my puffs before baking. I also can't chill bubbles without remembering all the fun times we shared before he and his wife, Amy moved back to France. So, we're still here in Nor Cal without our friends, Gerard and Amy but we still have our delicious cheesy puffs to serve with bubbles whenever we get homesick for French friends. Recipe for Gougères makes two baking sheets of puffs, about 24 Preheat the oven to 400F line 2 baking sheets with parchment paper 1 cup whole milk 1/2 cup (113 grams) unsalted butter, cut into small pieces 1/4 teaspoon sea salt 1 cup (150 grams) all-purpose flour 4 large eggs, ...

Tarragon and Chives

Search This Blog