Capellini with Shrimp, Capers, and Tomatoes
Description
Enjoy the leftover garlic shrimp the next day with rice or crusty bread.
Ingredients
- 1/2 cup extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper
- 3 pounds large shrimp, shelled and deveined
- kosher salt and freshly ground pepper
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- 3/4 pound capellini
- 2 small tomatoes, coarsely chopped
- 1 1/2 tablespoons drained capers
- kosher salt
- freshly ground pepper
Directions
- In a very large skillet, heat the olive oil. Add the garlic and cook over moderately high heat until light golden, about 2 minutes. Add the crushed red pepper and cook for 30 seconds. Add the shrimp and cook, stirring occasionally, until white throughout, about 4 minutes. Season with salt and pepper. Add the lemon juice and butter and cook over low heat until the butter is melted and the sauce coats the shrimp. Reserve half of the shrimp and sauce for the pasta, and store the remainder for later use.
- In a very large skillet, heat the olive oil. Add the garlic and cook over moderately high heat until light golden, about 2 minutes. Add the crushed red pepper and cook for 30 seconds. Add the shrimp and cook, stirring occasionally, until white throughout, about 4 minutes. Season with salt and pepper. Add the lemon juice and butter and cook over low heat until the butter is melted and the sauce coats the shrimp. Reserve half of the shrimp and sauce for the pasta, and store the remainder for later use.
