Capellini Al Gamberetti Angel Hair Pasta with Shrimp
Transform your dinner table into an Italian trattoria with this exquisite Capellini Al Gamberetti, a delicate angel hair pasta with shrimp that’s as elegant as it is easy to prepare. Tender shrimp are sautéed in a luscious blend of olive oil, butter, garlic, and a touch of crushed red pepper flakes for subtle heat, then simmered in a bright, tangy white wine and lemon sauce. Tossed with perfectly al dente angel hair pasta and finished with a shower of Parmesan cheese and fresh parsley, this dish delivers restaurant-quality flavor in just 30 minutes. Perfect for a quick weeknight dinner or a romantic date night, this seafood pasta is both light and satisfying, with a velvety sauce that clings to every delicate strand. Pair with a crisp Sauvignon Blanc for the ultimate Mediterranean-inspired experience.
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Recipe Information
Ingredients
- 12 ounces Angel hair pasta (capellini)
- 1 pound Large shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 cloves Garlic, minced
- 0.5 teaspoons Crushed red pepper flakes (optional)
- 0.5 cups Dry white wine (such as Sauvignon Blanc)
- 2 tablespoons Fresh lemon juice
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
- 4 quarts Water
Instructions
Bring 4 quarts of water to a boil in a large pot, add a generous pinch of salt, and cook the angel hair pasta according to the package instructions (usually 3-4 minutes) until al dente. Drain the pasta, reserving 1 cup of pasta water, and set it aside.
While the pasta cooks, heat olive oil and butter in a large skillet over medium heat until the butter is melted and bubbly.
Add minced garlic and red pepper flakes (if using) to the skillet. Sauté for 30 seconds to 1 minute, until fragrant, being careful not to burn the garlic.
Add the shrimp to the skillet in a single layer, season with salt and black pepper, and cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
Deglaze the skillet by adding the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the fresh lemon juice and about 1/2 cup of the reserved pasta water. Let the sauce cook for another minute.
Add the cooked pasta to the skillet, tossing it in the sauce to coat thoroughly. Add more pasta water if needed to achieve your desired consistency.
Return the shrimp to the skillet and toss gently to combine. Sprinkle in the grated Parmesan cheese and chopped parsley, and toss again.
Taste and adjust seasoning with additional salt and pepper, if needed.
Transfer the Capellini Al Gamberetti to serving plates, garnish with extra parsley and Parmesan if desired, and serve immediately.
Nutrition Facts
Calories |
2391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 959 mg | 320% | |
| Sodium | 3675 mg | 160% | |
| Total Carbohydrate | 263.5 g | 96% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 8.2 g | ||
| Protein | 168.5 g | 337% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1110 mg | 85% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1840 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
