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Categories: Fish and shellfish, Main courses, Quick and easy

Napoli's capellini al gamberetti

Napoli's capellini al gamberetti
Ricardo DeAratanha / Los Angeles Times

Hello, Noelle. I live in the Inland Empire, and I love this restaurant in Loma Linda called Napoli. The food and the service are always wonderful. Everything on the menu is usually very good, however my favorite is the capellini ... Read more

Total time: 25 minutes | Serves 4
Note: Adapted from Napoli Italian Restaurant in Loma Linda.
  • 6 tablespoons extra-virgin olive oil
  • 1 pound large (16 to 20 count) shrimp, peeled and cleaned
  • 4 cloves garlic, thinly sliced
  • 1/2 pound sliced mushrooms
  • 1 cup diced tomatoes
  • 1 cup drained jarred artichokes
  • Salt and pepper
  • 1/2 pound capellini (angel hair) pasta, cooked al dente in salted water
  • 1 tablespoon finely chopped parsley

Step 1Heat a 12- to 14-inch saute pan over medium-high heat until hot. Add the olive oil, shrimp and garlic and cook, tossing or stirring frequently until the shrimp is just cooked, about 2 minutes.

Step 2Add the mushrooms, tomatoes and artichokes and continue to cook until the mushrooms are softened, about 3 minutes. Season to taste with salt and pepper.

Step 3Stir in the pasta and parsley, and toss to combine and warm the pasta. Remove from heat and serve immediately.

Each serving:
519 calories; 29 grams protein; 50 grams carbohydrates; 3 grams fiber; 22 grams fat; 3 grams saturated fat; 168 mg cholesterol; 4 grams sugar; 328 mg sodium.
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