Pasta is tossed with plump shrimp and artichokes. (Ricardo DeAratanha / Los…)
Fresh and bright with large shrimp, tomatoes, mushrooms, garlic and a sprinkling of fresh parsley, capellini al gamberetti, a pasta dish from Napoli restaurant in Loma Linda, doesn't get any easier. Make it in less than 30 minutes. You can find the recipe here.
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Napoli's capellini al gamberetti
Total time: 25 minutes
Note:Adapted from Napoli Italian Restaurant in Loma Linda.
6 tablespoons extra-virgin olive oil
1 pound large (16 to 20 count) shrimp, peeled and cleaned
4 cloves garlic, thinly sliced
1/2 pound sliced mushrooms
1 cup diced tomatoes
1 cup drained jarred artichokes
Salt and pepper
1/2 pound capellini (angel hair) pasta, cooked al dente in salted water
1 tablespoon finely chopped parsley
1. Heat a 12- to 14-inch sauté pan over medium-high heat until hot. Add the olive oil, shrimp and garlic and cook, tossing or stirring frequently until the shrimp is just cooked, about 2 minutes.
2. Add the mushrooms, tomatoes and artichokes and continue to cook until the mushrooms are softened, about 3 minutes. Season to taste with salt and pepper.
3. Stir in the pasta and parsley, and toss to combine and warm the pasta. Remove from heat and serve immediately.
Each serving: 519 calories; 29 grams protein; 50 grams carbohydrates; 3 grams fiber; 22 grams fat; 3 grams saturated fat; 168 mg cholesterol; 4 grams sugar; 328 mg sodium.