Capellini with Shrimp, Capers and Olives
“Capellini con Gamberi, Capperi e Olive”
A piquant, yet light tasting pasta that combines salty olives and capers with tender, sweet shrimp. Quick to prepare, this is the perfect dish to enjoy al fresco on a warm summer's evening.
Preparation Time:
15
min
Cooking Time:
12
min
Servings:
4
Ingredients
1 lb (454 g)
Giovanni Panzani Capellini #1
1/4 cup (50 mL)
olive oil
5
cloves garlic, minced
1/4 tsp (1 mL)
crushed hot pepper flakes
1 lb (454 g)
peeled and de-veined shrimp
1/3 cup (75 mL)
each pitted green and black olives, coarsely chopped
3 tbsp (45 mL)
whole capers
1 tsp (5 mL)
finely grated lemon zest
1/4 cup (50 mL)
finely chopped fresh parsley leaves
1/2 tsp (2 mL)
each salt and freshly ground pepper (approx.)
Method
  1. Prepare the capellini according to package directions; reserve 1 cup (250 mL) of the cooking water before draining. Meanwhile, heat the oil in a large, heavy skillet set over medium-low heat. Add the garlic and hot pepper flakes; cook for 2 to 3 minutes or until golden and fragrant.
  2. Increase the heat to medium-high heat. Add the shrimp, olives and capers; cook, stirring for 3 to 4 minutes or until the shrimp are pink.
  3. Add the hot, drained capellini, lemon zest and parsley to the pan. Toss and moisten with reserved cooking water as needed. Season with salt and pepper to taste.
Tips
For a spicier dish, increase the crushed, hot pepper flakes to taste.
Ingredient Notes
Capers: The small, unopened buds of the Capparis spinosa L. bush, capers are related to the cabbage family and can be found growing wild all over the Mediterranean. Sold pickled or packed in salt, capers are a pantry staple in Italy that are often partnered with seafood dishes and are a key ingredient in puttanesca sauce.
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Capellini with Shrimp, Capers and Olives

“Capellini con Gamberi, Capperi e Olive”



Preparation time: 15
Cooking time: 12
Servings: 4


Ingredients

1 lb (454 g)
Giovanni Panzani Capellini #1
1/4 cup (50 mL)
olive oil
5
cloves garlic, minced
1/4 tsp (1 mL)
crushed hot pepper flakes
1 lb (454 g)
peeled and de-veined shrimp
1/3 cup (75 mL)
each pitted green and black olives, coarsely chopped
3 tbsp (45 mL)
whole capers
1 tsp (5 mL)
finely grated lemon zest
1/4 cup (50 mL)
finely chopped fresh parsley leaves
1/2 tsp (2 mL)
each salt and freshly ground pepper (approx.)



Method

  1. Prepare the capellini according to package directions; reserve 1 cup (250 mL) of the cooking water before draining. Meanwhile, heat the oil in a large, heavy skillet set over medium-low heat. Add the garlic and hot pepper flakes; cook for 2 to 3 minutes or until golden and fragrant.
  2. Increase the heat to medium-high heat. Add the shrimp, olives and capers; cook, stirring for 3 to 4 minutes or until the shrimp are pink.
  3. Add the hot, drained capellini, lemon zest and parsley to the pan. Toss and moisten with reserved cooking water as needed. Season with salt and pepper to taste.

Tips

For a spicier dish, increase the crushed, hot pepper flakes to taste.

Ingredient Notes:

Capers: The small, unopened buds of the Capparis spinosa L. bush, capers are related to the cabbage family and can be found growing wild all over the Mediterranean. Sold pickled or packed in salt, capers are a pantry staple in Italy that are often partnered with seafood dishes and are a key ingredient in puttanesca sauce.