Cape Coral Living

CAPELLINI AGLI SCAMPI

Restaurant: Palladio Trattoria

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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

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