Dinardo's Italian Restaurant-style Capellini Gamberi
- 2 Tbsp extra virgin olive oil
- 9 (21-25) shrimp, peeled and deveined
- Creole seasoning to taste
- 2 Tbsp sun-dried tomatoes, julienned
- 1 Tbsp minced garlic
- 2 Tbsp lemon juice
- 1 Tbsp sliced green onions
- 1 Tbsp Creole seasoning
- 2 Tbsp chopped basil
- 1/2 lbs angel hair pasta
Cook pasta according to package directions. Cool under cold running water and coat with a little olive oil. Set aside.
Heat olive oil in a sauté pan over medium-high heat. Season the shrimp with Creole seasoning. Sauté shrimp until they begin to turn pink. Add sun-dried tomatoes and garlic and cook an additional minute. Sprinkle in lemon juice, green onions, Creole seasoning and basil. Reheat pasta in a pot of boiling water. Add pasta to skillet and blend until all ingredients are incorporated. It may be necessary to add a little water to the skillet.
Serve immediately.Makes 4 Source:
Submitted by: Recipe Group Member
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