CAPELLINI AGLI SCAMPI
Restaurant: Palladio Trattoria
21 ounces capellini (angel hair pasta)
1 tablespoon salt
2 tablespoons olive oil
2 large garlic cloves, minced
1 lemon, juice and zest
2 tablespoons butter
16 large shrimp or prawns, peeled and deveined (may leave tails on for presentation)
½ cup dry white wine
1 tablespoon of chopped parsley
In a large pot, bring water to a boil with 1 tablespoon salt. When boiling, drop in angel hair pasta and cook about 4 minutes, stirring to avoid clumping. When pasta is cooked, drain the water, leaving about ¼ ladle to add to the sauce with the pasta.
In a saucepan, heat 2 tablespoons olive oil. Add garlic and lemon zest. After about 30 seconds, add 1 tablespoon butter and immediately add shrimp, turning and allowing both sides to turn pink. Add wine, let it evaporate and reduce. Add lemon juice and parsley. Simmer for a minute or two. Add pasta and about ¼ ladle of its water to the sauce with remaining butter. Stir. Plate pasta, leaving shrimp at end to put on top for presentation.
28340 Trails Edge Blvd., Naples; 239-947-2202; palladiotrattoria.com