Capellini With Shrimp Tomatoes Arugula Food

CAPELLINI WITH TOMATOES AND BASIL

Steps:

• Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
• Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
• While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
• Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

SAUTéED SHRIMP WITH ARUGULA AND TOMATOES

Steps:

• In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add arugula, season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine.

CAPELLINI AL GAMBERETTI (ANGEL HAIR PASTA WITH SHRIMP)

Steps:

• Cook pasta according to package directions; drain.
• Meanwhile, heat a large skillet or saute pan over medium high heat and add the olive oil, shrimp and garlic; cook, stirring frequently until the shrimp just turns opaque, about 2 minutes.
• Add the mushrooms, tomatoes, and artichokes and keep cooking until the mushrooms are softened, about 3 minutes.
• Season to taste with salt and pepper.
• Toss with pasta and garnish with fresh parsley.

CAPELLINI WITH SHRIMP, TOMATOES & ARUGULA

Steps:

• Cook the Capellini according to directions. In a small bowl, add 4 T EVOO, garlic, basil, parsley, lemon zest, salt & pepper. Set aside at room temperature. Meanwhile, heat 2 T olive oil in pan and sauté shrimp and tomatoes. Add Fume Blanc, cooking until shrimp turns pink. Drain pasta, immediately add shrimp & tomatoes, arugula and basil-lemon marinade. Toss with parmesan and serve immediately.

CAPELLINI WITH SHRIMP, TOMATOES AND ARUGULA

Steps:

• PASTA & SIDE DISHES | Serves 4 share Capellini with Shrimp, Tomatoes and Arugula The perfect pasta for a light dinner or an al fresco lunch. The taste of summer is written all over this easy entrée. Add a summery sizzle to your shrimp by tossing them on the BBQ grill while enjoying a glass of Ferrari-Carano Fumé Blanc. COOKING THE PASTA 01 Cook the cappellini according to package directions. BASIL-LEMON MARINADE 01 In a small bowl, add oil, garlic, basil, parsley, lemon zest, salt and pepper and stir. Set aside at room temperature. SAUCE 01 Meanwhile, heat 2 Tbsp of olive oil in a skillet, add shrimp and tomatoes. Add Ferrari-Carano Fumé Blanc. Let cook until the shrimp turn just pink. 02 Drain pasta onto a platter and immediately add the shrimp and tomato mixture, the fresh arugula greens and the basil-lemon marinade. FINAL TOUCH 01 Toss with Parmesan cheese. Sprinkle top with fresh mint. Serve immediately. INGREDIENTS COOKING THE PASTA 16 oz cappellini BASIL-LEMON MARINADE 4 Tbsp extra virgin olive oil 4 garlic cloves, minced 4 Tbsp fresh basil, finely chopped 1 Tbsp fresh parsley, finely chopped 2 tsp lemon zest, minced Freshly ground pepper Salt to taste SAUCE 2 Tbsp olive oil 1 lb large shrimp, shelled and deveined 1 medium tomato, seeded and chopped 1/4 cup Ferrari-Carano Fumé Blanc 4 cups fresh arugula (rocket greens) FINAL TOUCH 1/2 cup Parmesan cheese 1 tsp fresh mint, julienne sliced for garnish

CAPELLINI WITH TOMATO AND ARUGULA (ROCKET)

Steps:

• Bring 5 litres water to boil, add salt and pasta cook until al dente.
• Meanwhile heat olive oil in pan and fry garlic until lightly browned.
• Add tomatoes and pinch of salt. Cook 2 minutes on high heat.
• Reduce heat and addrocket leaves and cook further 2 minutes.
• Drain pasta reserving a little liquid.
• Return pasta to saucepan, add liquid and stir through tomato sauce.
• Season to taste and serve immediately.

CAPELLINI WTH SHRIMP AND CREAMY TOMATO SAUCE

Steps:

• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total.
• Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet.
• Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.
• Meanwhile, cook capellini in a pasta pot of boiling salted water until al dente.
• Reserve 1 cup pasta-cooking water, then drain pasta.
• Serve pasta immediately, topped iwth shrimp and sauce. Thin with some of the reserved water if necessary.