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
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.