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Paul Kalberer: Shrimp Scampi Capellini 11/29/12

9:40 AM, Nov 30, 2012   |    comments
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Shrimp Scampi Capellini

Serves: 1

Ingredients

1 portion Shrimp
½ ounce Oil
¼ tsp Garlic, minced
2 TBL Tomatoes, Roma, ¼ inch diced
2 ounces Chicken Stock
2 ounces White Cooking Wine
½ tsp Parsley, chopped
2 TBL Unsalted Butter
1 ½ ounces Spinach, stems picked
½ tsp Pinenuts, toasted
7 ounces Prepared Capellini Pasta
Salt and Black Pepper to taste

 Cooking Instructions

Place the shrimp in pre-heated 500 degree oven. Bake for approximately 6 - 7 minutes.  Meanwhile, place the oil in a small sauté pan. When oil is hot, add the garlic and sauté for about 30 seconds. Add the tomato and parsley and toss together. Deglaze the pan with wine and chicken stock. Add the butter, blend in. Remove the shrimp from the oven and pour the scampi butter into the sauté pan. Reduce sauce.  Add the pasta to the pan. Add the spinach and the pinenuts. Sauté until the spinach has wilted and is cooked and the pasta is hot. Season with salt and pepper. Twist and mound the pasta in the center of the bowl leaving most of the spinach and tomato on top.  Arrange the shrimp around the pasta as pictured. Top the shrimp with any remaining sauce in the pan.  Place a few pinenuts on top to garnish. Serve immediately.

 

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